My baked eggs florentine…

You will need:

1 tbsp olive oil
½ onion, finely sliced
2 tbsp Colombo curry paste
200g chopped spinach, drained
pinch freshly grated nutmeg                           1 tsp garlic paste
1 tomato, chopped                                               50g grated emmental
2 free-range eggs                                                  2 tbsp creme fraiche
salt and freshly ground black pepper          4 mushrooms, sliced

Preheat the oven to 200C/400F/Gas 6. Heat the olive oil in a frying pan, add the onion and fry until softened but not coloured. Add the curry paste and fry for one minute. Add the spinach and garlic paste and cook for 2-3 minutes. Stir in the grated nutmeg and tomato and then divide into two and spoon into two lightly greased ramekin dishes.

Make a wells in each mixture, divide the muchroom slices between the two ramekins and then crack the eggs into the wells. Season with salt and freshly ground black pepper and bake in the oven for eight minutes, or until the eggs have just set Drop one spoon of creme fraiche onto each egg, season again and then add the grated cheese. Return to the oven until the cheese has melted. Serve in the ramekins.


Pieces of Chorizo, slices of ham or pieces of bacon added into the mix make a tasty alternative. In the picture above I added the creme fraiche before baking, but the cheese went on after. A blob of mustard in the mixture instead of the curry paste works a treat too.


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