Uova alla fiorentina (Real Eggs Florentine)
Ingredients
- 500 g 1 lb spinach, trimmed of its stems and well washed
- 2-3 cloves of garlic peeled and lightly crushed
- Olive oil
- Salt and pepper
- 4-6 eggs
Instructions
- Prepare and sauté the spinach in garlic and olive oil in a large braising pan, following the recipe for spinaci ripassati in padella.
- After the spinach has sautéed for a minute or two, make little wells in the spinach and gingerly drop an egg into each well. Cover the cover the pan and let the eggs cook over very gentle heat until done to your liking—if you're like me, until the whites are just cooked and the yolk still runny.
- Serve immediately, with some crusty bread and some crisp white wine.
Notes
For a more elegant alternative, as pictured in this post, you can serve your Eggs Florentine in individually baked ramekins. Oil the bottom of each ramekin, prepare a bed of sautéed spinach in each, leaving a little well in the middle of each one. Then drop one egg into the middle of each ramekin. Bake in a hot 200C/400F oven until the eggs are done to your liking.