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EGGS FLORENTINE

March 9, 2011

 

2 cups loosely packed baby spinach (chopped)

1 egg

1/4 cup grated cheese

1 tbspn oil

3/4 cup milk

1 tbspn plain flour

Grated nutmeg (optional)

1 tspn lemon juice

METHOD

1.  Bring 2 small pots of water to the boil.  Add spinach to one pot and cook until just wilted.  Drain in a colander. Keep warm under the grill.

 2.  Poach an egg in the other pot of boiling water with lemon juice added.

3.  Place spinach in a small heatproof bowl and place poached egg on the bed of spinach. Keep warm under the grill.

4.  Place oil in saucepan and heat gently.  Add the flour to the oil and stir over the heat for 1 minute. It will be bubbly and creamy.  Add the milk and keep stirring for another minute.  It will thicken up.  Add the cheese, remove from direct heat and stir the sauce until thick and smooth.

 5.  Pour the cheese sauce over the spinach and poached egg and serve.

Serves 1

Optional: Grate nutmeg over the top of the cheese sauce.

 

Variations: Use 1 tbspn of butter instead of the oil for cooking the cheese sauce. Stir 1 tbspn of butter through the cooked spinach before adding the egg.

 

  

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