Recipe of Perfect Florentine eggs on toast
Hello, I am Stella. Today, I will show you a way to prepare florentine eggs on toast recipe. Never miss today's recipe. This is a very easy recipe to try and is one of my family food recipes. This time, I will make it a little bit tastier. This will be really delicious. Not to mention, it's super satisfying.
Florentine eggs on toast Recipe
Florentine eggs on toast is one of the most popular of recent trending meals on earth. It is enjoyed by millions daily. It is easy, it is quick, it tastes yummy. They're fine and they look fantastic. Florentine eggs on toast is something that I have loved my whole life.
Florentine eggs on toast is one of the most well liked of current trending foods on earth. It's enjoyed by millions daily. It's easy, it is quick, it tastes yummy. They're nice and they look wonderful. Florentine eggs on toast is something that I have loved my whole life.
To begin with this particular recipe, we have to prepare a few ingredients. You can have florentine eggs on toast using 8 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Florentine eggs on toast:
- Prepare 1 of small shallot (or 1/2 a medium shallot), minced.
- Get 2 of packed cups baby spinach.
- Take 1 of heap tbsp soft cream cheese.
- Get Pinch of ground nutmeg.
- Take 1/2 tsp of cornstarch.
- Prepare 4 of large eggs.
- Prepare 4 slices of bread.
- Get of Pecorino romano cheese.
Instructions to make Florentine eggs on toast:
- Add 1 tbsp butter to a small pan on medium heat. Add the shallot, and cook gently for 1 minute. You're not browning the shallot, just taking some bite out of them..
- Add the spinach to the pan. It should start to wilt pretty much immediately. Add the cream cheese and nutmeg. Stir until the cheese is melted and coats the spinach..
- Make a slurry by mixing the cornstarch with 1 tbsp water. Pour it into the pan and stir for about 1 minute until the sauce thickens. Season with salt and pepper, then turn the heat down to its lowest setting to keep the spinach warm..
- Add a large knob of butter to a small nonstick pan on medium-low heat. Once melted, add the eggs. Season with a pinch of salt and freshly cracked black pepper, then cover with a lid. If you have one, use a glass lid so you can keep an eye on the eggs. Cook until the whites are just set but the yolks still have jiggle. Remove the eggs to a plate..
- Toast your bread. Assemble by topping the toast with a spoonful of spinach, then the egg. Finish with a sprinkle of freshly grated pecorino romano cheese..
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