Florentine eggs with caper-butter-baguette
easy
45 mins
45 mins
Ingredients
- 450 g deep-frozen leaf spinach
- 4 Shallots
- 2 Garlic cloves
- 1 TABLESPOON + 75 g butter
- 7-10 Tbsp Salt
- 7-10 Tbsp Pepper
- 7-10 Tbsp freshly grated nutmeg
- 250 g Whipped cream
- 40 g Pine nuts
- 4 Eggs (size M)
- 1 glass (53 ml) Capers
- 1 Baguette-Brot
- 40 g thinly sliced Parmesan cheese
- 7-10 Tbsp Grease
- 7-10 Tbsp Aluminium foil
Directions
- 1
Defrost spinach at room temperature. Peel shallots and garlic and cut into fine cubes. Heat 1 tablespoon butter. Sauté shallots and garlic until translucent. Lightly squeeze out the spinach and add.
- 2
Season to taste with salt, pepper and nutmeg. Divide the spinach into 4 small greased ramekins. Drizzle with cream and sprinkle with pine nuts. Place 1 egg in the middle of each spinach. Place the ramekins in the fat pan of the oven and pour boiling water over them. Cook in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 20 minutes. In the meantime chop the capers. Mix 75 g butter and capers and season with salt and pepper. Cut bread diagonally at 3 cm intervals and spread with caper butter. Wrap the bread in aluminium foil and place in the oven after 10 minutes.
- 3
Cook in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 20 minutes. In the meantime chop the capers. Mix 75 g butter and capers and season with salt and pepper. Cut bread diagonally at 3 cm intervals and spread with caper butter. Wrap the bread in aluminium foil and place in the oven after 10 minutes. Sprinkle finished eggs with Parmesan cheese. Add the bread
- 4
1 hour waiting time
Nutrition Facts
760 kcal
43 g
54 g
23 g
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