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Eggs florentine from Roast Chicken and Other Stories by Simon Hopkinson and Lindsey Bareham

  • spinach
  • bay leaves
  • Parmesan cheese
  • whole cloves
  • heavy cream
  • nutmeg
  • eggs
  • vinegar

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Notes about this recipe

  • wester on May 02, 2012

    I really liked this, and so did the kids. I agree with LeslieB22 that infusing the milk with the spices is a good idea. I do think I will poach (or boil) the eggs next time, as it is easier to control their doneness when they aren't covered in white sauce. I didn't drain the spinach as well as I should have, so the end result was a bit wet, but still very tasty.

  • LeslieB22 on September 21, 2011

    I didn't follow this recipe exactly because I couldn't be bothered to poach the eggs separately (although I can see the point, as it would mean less cooking time for the spinach and a fresher taste). I just stirred the bechamel with the spinach before putting it in the individual dishes, cracked the eggs into the spinach and baked everything together. Delicious! The idea of infusing the milk for the sauce with spices is a good one.

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