Florentine baked eggs recipe

  • Serves 2
  • 10 mins to prepare and 15 mins to cook
  • 314 calories / serving
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Preheat the oven to 180°C /160°C fan/Gas Mark 4. Place 2 ramekin dishes on a baking tray and warm in the oven for 5 minutes.

Use half the butter to grease the ramekins. Season the spinach and mix with the pesto, then divide between the bases of each dish, making a slight well in the centre.

Carefully break two eggs into each dish. Season and dot with the remaining butter. Place the dishes in a small roasting tin and fill with enough boiling water to come halfway up the sides of the dishes. Bake for 8-9 minutes until the edges of the egg whites are just beginning to set.

Drizzle over the cream and sprinkle on half of the Parmesan cheese. Return to the oven for 5-6 minutes until the egg whites are set and the yolks are set but still runny. Sprinkle with remaining cheese. Try serving with the buttered toast, cut into soldiers, or crusty bread.

  • Ingredients

  • 15g (½oz) butter
  • 200g (7oz) frozen spinach, defrosted and excess water removed
  • ground black pepper
  • 1tbsp pesto
  • 4 medium eggs
  • 4tbsp single cream
  • 2tbsp freshly grated Parmesan cheese (optional)
  • Energy 1305kj 314kcal 16%
  • Fat 26g 38%
  • Saturates 10g 51%
  • Sugars 2g 2%
  • Salt 0.6g 10%

of the reference intake
Carbohydrate 2.4g Protein 18.4g Fibre 2.5g


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