Eggs Florentine is one of those breakfast classics that have inspired countless variations upon the simple theme of a cooked egg topped with a savoury sauce and sitting on a small bed of cooked spinach. Well, count me in for another experiment, and I can honestly say that this Easter Sunday breakfast was not just the best Eggs Florentine I've ever had but probably one of the tastiest breakfasts I've ever made. Best of all, it takes very little time to prepare, especially if you make the lightly spiced but beautifully fragrant creamed spinach that forms the Indian-style base of these eggs Florentine the night before. Even so, the spiced creamed spinach takes only 20 minutes to prepare and cook.
You will need eight 4-ounce ramekins or custard cups to make these baked eggs Florentine, or you can use four larger gratin dishes and divide the same ingredients four ways instead of eight. They are best served right out of the oven, but warn your diners that they are very hot indeed, and a few moments of cooling might spare them a scalded tongue!
|Indian-Style Baked Eggs Florentine|
|Recipe by Lisa Turner|
Published on March 25, 2008
An Indian-style update on the classic Eggs Florentine with homemade spiced creamed spinach — a simple but stunning and extraordinarily delicious breakfast
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|Spiced Creamed Spinach (Malai Sak)|