EGGS Florentine,with spinach and fresh cream.
EGGS Florentine: Materials
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800gr spinach
1 / 4 cup butter
salt and freshly ground pepper
1 / 3 cup cream
4 eggs boiled and separated along the middle
for sauce
4 tablespoons butter
4 tablespoons flour
2 cups warm milk
1 / 2 cup cream
Clean spinach and discard any tough stems. Wash and cut into large pieces.
Boiling and drain well. Add cream, salt and pepper and stir 3's on fire.
Prepare the sauce. In a small saucepan heat butter and saute 1 'flour.
Pour the milk at once and mix on low fire until the cream thickens. Download from heat and add the cream, cheese, salt if necessary, pepper and nutmeg.
Divide spinach into 4 individual pyrexakia and place on 2 eggs in each half, with the cut side down.
Pour the sauce and the roast in the oven at 180 degrees for 20 minutes or until almost golden brown surface.
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