Spinach Egg Florentine

Today I am showing how to prepare Spinach Egg Florentine. This particular recipe I have learnt it from my daughter how is studying hotel management. As usual I have changed it to suit my family members taste.

This recipe contains different layers of Spinach, tomato paste, then egg and then it is topped with white sauce and cheese on the top.

My daughter explained it without tomato paste but I have used it for enhancing taste.

One thing may go wrong in this recipe, that is water will come separately while baking, that is because you have not sauteed spinach until it is totally dry. This Portion was enough for three person.

For Spinach Layer

Spinach one big bunch

Garlic 3

Butter

Pepper, Salt

For Tomato Paste

Tomatoes 6

Garlic 2

Chili flakes, Salt, Oregano

For White Sauce

Butter

Garlic 2

Wheat flour

Milk

Salt, Pepper, Nutmeg. 

For Assembly

Egg and Cheese.

Wash, Chop and fry Spinach in butter with Garlic.

Add salt and pepper and fry it until all water is absorbed.

Microwave tomatoes for 4 minutes

Blend it with Chili flakes and Garlic. Boil until raw taste of tomato goes and becomes little thick.

For white sauce fry butter with butter and Garlic

Slowly add milk and whisk it then add pepper powder, Salt and Nutmeg.

In a baking pan arrange Spinach as a first layer

Spread Tomato Paste and make a small well in middle and break eggs in the well as shown in the picture.

Slowly pour white sauce on top of eggs and then spread Cheese and Oregano top.

Bake it for ten to twelve minutes in Convention mode.

My family members like eggs to be well cooked so I have cooked it hard. You can cook until it is still oozy. Serve it with Garlic Bread.

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