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Receta Eggs Florentine In A Pastry Case

by Global Cookbook

Ingredientes

4 x Pastry Cases 400 gm Fresh Spinach 4 lrg Large eggs 4 Tbsp. Double Cream 1/2 tsp Freshly Grated Nutmeg 40 gm Butter 300 ml Lowfat milk

25 gm Plain Flour 75 gm Lancashire Cheese, (grated) 1 Tbsp. Double Cream 3 x Tomatoes - diced 20 gm Finely minced chives 25 gm Grated Parmesan Cheese Butter

Direcciones

1. Blanch the spinach in a little boiling water till tender and drain till dry.
2. Place into a separate pan with the nutmeg, double cream, salt and pepper. Cook gently till the cream thickens.
3. For the sauce, place the flour, butter and lowfat milk into a saucepan and whisk over heat to make a smooth white sauce and add in the diced tomato and minced chives
4. Stir in the cheese and cook for a further 3 min.
5. Poach the Large eggs in simmering salted water with a splash of white wine vinegar.
6. Place the spinach mix into the pastry case, putting the poached egg on the top.
7. Pour over the sauce, sprinkle with cheese and glaze under the grill.

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