Eggs Florentine with spinach and bread

Ingredients

For 1 serving

• Eggs2
• Spinach250 g
• Reduced-fat milk100 ml
• All-purpose flour8 g
• Grana Padano10 g
• Nutmegto taste
• Bread50 g
• Extra virgin olive oil8 g
• Saltto taste
• Black pepperto taste

Contains: gluten, lactose, eggs,

In season: October – April

Method

1. Turn the oven grill on at 220 °C. Wash the spinach well and put a small pan of water on to heat for the eggs.
2. Heat half the oil in a frying pan over medium heat and sauté the still-damp spinach for 3 minutes, until wilted; salt it, drain off any excess liquid and spread it in a small baking dish.
3. Make the white sauce: heat the remaining oil in a small pan over low heat, add the plain flour and stir for 1 minute; pour in the milk gradually, whisking, and cook for 3 minutes, until it coats the spoon. Turn off the heat and season with nutmeg, grated Grana Padano, salt and black pepper.
4. When the water is simmering gently, crack each egg into a small cup, stir the water into a whirlpool and slide the egg into the centre; cook for 3 minutes, until the white is set and the yolk soft. Lift it out with a slotted spoon onto the spinach; repeat with the other egg.
5. Cover the eggs with the sauce and put the dish under the grill for 3 minutes, until browned in patches; serve straight away with the bread.