Eggs Florentine In A Pastry Case

I want to insist that, contrary to popular opinion, fasting is not the suppression of desire but the intense pursuit of it. We fast because we want something more than food. We say No to food for a season only to fill ourselves with something far more tasty, far more filling, far more satisfying. That is to say, if one suppresses the desire for food it is only because he or she has a greater and more intense desire for something more precious – something of eternal value.

Sam Storms

CATEGORY	CUISINE	TAG	YIELD
Eggs, Dairy		Starter	4	Servings

INGREDIENTS

4		Pastry Cases
400	g	Fresh Spinach
4		Eggs
4	T	Double Cream
1/2	t	Freshly Grated Nutmeg
40	g	Butter
300		Milk
25	g	Plain Flour
75	g	Lancashire Cheese, grated
1	T	Double Cream
3		Tomatoes – diced
20	g	Finely chopped chives
25	g	Grated Parmesan Cheese
		Butter

INSTRUCTIONS

Blanch the spinach in a little boiling water until tender and drain
until dry. Place into a separate pan with the nutmeg, double cream,
salt and pepper. Cook gently until the cream thickens. For the sauce,
place the flour, butter and milk into a saucepan and whisk over heat
to make a smooth white sauce and add the diced tomato and chopped
chives Stir in the cheese and cook for a further 3 minutes. Poach the
eggs in simmering salted water with a splash of white wine vinegar.
Place the spinach mixture into the pastry case, putting the poached
egg on the top. Pour over the sauce, sprinkle with cheese and glaze
under the grill.  Converted by MC_Buster.  NOTES : Chef:Aaron Patterson
Converted by MM_Buster v2.0l.

A Message from our Provider:

“All suffering can be traced back to people disobeying God”

Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 454 Calories From Fat: 344 Total Fat: 39g Cholesterol: 274mg Sodium: 762.3mg Potassium: 626.1mg Carbohydrates: 15.3g Fiber: 5.2g Sugar: 3.6g Protein: 14.7g