Florentine eggs on spinach with roast potatoes

Ingredients

For 1 serving

• Eggs2
• Spinach250 g
• Parmigiano Reggiano15 g
• Reduced-fat milk40 ml
• Potatoes200 g
• Garlic1 clove
• Extra virgin olive oil10 g
• Nutmeg1 pinch
• Saltto taste
• Black pepperto taste

Contains: lactose, eggs,

Method

1. Preheat the oven to 200 °C (conventional). Peel the potatoes, cut them into wedges about 2 cm thick, toss them in a roasting tin with half the oil and a pinch of salt and roast for 30 minutes, turning halfway, until golden.
2. Meanwhile wash the spinach. Heat the remaining oil in a frying pan over medium heat with the crushed garlic, add the spinach and sauté for 3 minutes, until wilted and the water has evaporated; remove the garlic.
3. Take the pan off the heat and stir the milk, a grating of nutmeg, half the grated Parmigiano Reggiano, salt and pepper into the spinach until creamy.
4. Spread the spinach in a small baking dish, make two hollows with the back of a spoon and crack the eggs into them.
5. Sprinkle with the remaining Parmigiano and bake next to the potatoes for the last 10–12 minutes, until the whites are opaque and set and the yolks still soft.
6. Serve the eggs piping hot with the roast potatoes.