Egg Florentine

No. of Portions 4

Ingredients QTY Unit
Eggs 4 No.
Salt To taste
Spinach 2 Bunch
Butter
10 Gm
Garlic 10 Gm
Onion 50 Gm
Nutmeg powder A pinch
Refined flour 20 Gm
Butter 20 Gm
Milk 200 Ml
Cheese 50 Gm





Pre-preparations:
1. Clean, wash and blanch spinach. Shred lightly.
2. Bruise garlic, chop onion finely. Grate cheese.
3. Heat butter; add garlic and onion and sauté. Add spinach and nutmeg. Season.
4. Prepare white sauce with butter, refined flour and milk. Add half the cheese and adjust seasoning.

Method:
1. Grease a pie dish or an oven proof dish with butter.
2. Arrange spinach over it.
3. Break and arrange eggs over spinach .Cover with cooled white sauce.
4. Sprinkle remaining cheese and gratinate under a salamander OR place in a hot oven till it browns. Serve hot.

Standard:
Evenly browned surface, properly set eggs, spinach should retain colour, sauce should be smooth and seasoned adequately.