pracs

Egg Florentine			No. of Portions	4
Ingredients	QTY	Unit
Eggs	4	No.
Salt	To taste
Spinach	2	Bunch
Butter	10	Gm
Garlic	10	Gm
Onion	50	Gm
Nutmeg powder	A pinch
Refined flour	20	Gm
Butter	20	Gm
Milk	200	Ml
Cheese	50	Gm

                                                                                               

Pre-preparations:                          

1.	Clean, wash and blanch spinach. Shred lightly.
	Bruise garlic, chop onion finely. Grate cheese.
	Heat butter; add garlic and onion and sauté. Add spinach and nutmeg. Season.
	Prepare white sauce with butter, refined flour and milk. Add half the cheese and adjust seasoning.

Method:

1.      Grease a pie dish or an oven proof dish with butter.

2.      Arrange spinach over it.      

3.      Break and arrange eggs over spinach .Cover with cooled white sauce.          

4.      Sprinkle remaining cheese and gratinate under a salamander OR place in a hot oven till it browns. Serve hot.

Standard:

Evenly browned surface, properly set eggs, spinach should retain colour, sauce should be smooth and seasoned adequately.