Baked Eggs Florentine
The day after our wedding reception in Liverpool all I could think about was gorging on eggs, bread and fat (it was a very good party). Luckily, we were staying at the London Carriage Works where their Eggs Florentine comes in a big ramekin and smothered with what I think is Mrs. Kirkham’s Lancashire cheese. Nom.
I’ve been playing around with making my own version at home, but sadly poaching eggs seems to come with a good deal of risk in our house. I’ve eventually found that soft boiled eggs work just as well and mine always turn out perfectly thanks to Delia http://www.deliaonline.com/how-to-cook/eggs/how-to-boil-an-egg.html.
She really knows her eggs.
Bring a large pan of water to a rolling boil. Pierce the bottoms of two medium-large free range eggs with a clean pin. Have a timer ready and place the eggs into the saucepan using a ladle. After 1 minute (or 1.15 if you have large eggs) turn off the heat and place a lid on the pan. Leave for 6 minutes for a runny yolk/ set white. If you have very large eggs leave for another 30 seconds.
Whilst the eggs are cooking, wilt a large handful of spinach in a pan. Add a big knob of butter and season with salt and pepper. Place the spinach in a good sized, ovenproof individual ramekin.
Once the eggs are ready, take them from the pan and place into a bowl of cold water. Peel the eggs (it’s easier if you do this under the water and start at the rounded end that you pierced earlier).
Place the eggs into the ramekin on top of the spinach. Cover the whole dish in a good cheese of your choice - anything strong and melty will do the job. Place under a hot grill until the cheese is golden and bubbly. Serve immediately with crusty bread.
This is what my version of baked eggs florentine looks like, served with a homemade lemon roll.
The perfect hangover breakfast.