Uova alla fiorentina
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 400 | grams | Spinach; chopped |
| 2 | tablespoons | Butter |
| 1 | pinch | Salt |
| Nutmeg; grated | ||
| Lemon rind; grated | ||
| 4 | tablespoons | Cream |
| 4 | tablespoons | Parmesan; grated |
| 4 | Eggs | |
| Butter | ||
| Salt | ||
| Pepper | ||
Directions
1. Cook in a pan the chopped spinach with 2 tablespoons of butter, a pinch of salt, nutmeg and a bit of grated lemon rind until they're well dry.
2. Add cream and parmesan; arrange them in a buttered oven dish, break 4 eggs on top of them, add salt and pepper on the egg white only and decorate with a few wisps of butter.
3. Cook in a low oven or on a slow fire until the eggs are cooked (soft).
Added: 26 March 1996 Source: Posted by Anna Mazzoldi <mazzoldi@...>, from her mother's recipe.