Uova alla fiorentina

Yield: 4 Servings

Measure Ingredient
400 grams Spinach; chopped
2 tablespoons Butter
1 pinch Salt
\N \N Nutmeg; grated
\N \N Lemon rind; grated
4 tablespoons Cream
4 tablespoons Parmesan; grated
4 \N Eggs
\N \N Butter
\N \N Salt
\N \N Pepper

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.

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