Title: Eggs Florentine in a Pastry Case
Categories: Starter, Here's one , Earlier1
Yield: 4 servings

4 Pastry Cases
400 g Fresh Spinach
4 lg Eggs
4 tb Double Cream
1/2 ts Freshly Grated Nutmeg

-----------------------------------SAUCE-----------------------------------
40 g Butter
300 ml Milk
25 g Plain Flour
75 g Lancashire Cheese; (grated)
1 tb Double Cream
3 Tomatoes - diced
20 g Finely chopped chives

----------------------------------TOPPING----------------------------------
25 g Grated Parmesan Cheese
Butter

1. Blanch the spinach in a little boiling water until tender and drain
until dry.

2. Place into a separate pan with the nutmeg, double cream, salt and
pepper. Cook gently until the cream thickens.

3. 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

4. Stir in the cheese and cook for a further 3 minutes.

5. Poach the eggs in simmering salted water with a splash of white wine
vinegar.

6. Place the spinach mixture into the pastry case, putting the poached egg
on the top.

7. 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.