Baked Florentine Eggs from Gordon Ramsay
Composition / ingredients
2
Servings:
Step-by-step cooking
Step 1:
Preheat the oven to 200 °C. Heat the butter in a frying pan over high heat, add spinach leaves, a little salt and pepper. Stir for a few seconds until the spinach wilts.
Step 2:
Lay out the spinach on 4 oiled molds and level it, making a small depression in the center. Leave to cool down a little. We break an egg into each hole
Step 3:
Carefully spread the sour cream around. Season with a pinch of salt, pepper and nutmeg.
Step 4:
Put in the oven for 10-12 minutes, until the protein seizes, and the yolks are still liquid in the center. We serve it right there.
Caloric content of the products possible in the composition of the dish
- Sour cream with 30% fat content - 340 kcal/100g
- Sour cream of 25% fat content - 284 kcal/100g
- Sour cream with 20% fat content - 210 kcal/100g
- Sour cream of 10% fat content - 115 kcal/100g
- Sour cream - 210 kcal/100g
- Spinach - 22 kcal/100g
- Ground black pepper - 255 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Chicken egg - 80 kcal/100g
- Sea salt - 0 kcal/100g
- Nutmeg - 556 kcal/100g
