Eggs Florentine on Toast
(0 votes)
(0 votes)
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
Ingredients
for
4
Preparation
Kitchen utensils
1 Cutting board, 1 Kitchen scale, 1 Mixing bowl, 1 Wooden spoon, 1 Small knife, 1 Tablespoon, 2 Small bowls, 1 Fork, 1 Hand mixer mit Knethaken und Rührquirlen, 1 Skillet, 1 Small plate, 1 Aluminum foil, 1 Baking sheet, 1 Parchment paper, 1 Wire rack, 1 Large knife, 2 kleine Freezer bags, 1 Kitchen shears, 1 Mixing bowl, 1 Fine grater, 1 Citrus juicer, 1 Teaspoon, 1 Mortar
Preparation steps
1.
Put the wet spinach in a large pan with a lid and cook for 2 minutes or until wilted. Drain in a colander, squeeze out excess liquid and chop roughly. Stir in the butter and keep warm.
2.
Put cold water to a depth of about 8 cm|3 inches in a wide pan and add the vinegar. Bring to a boil then turn the heat down until only a few bubbles rise to the surface.
3.
Carefully break in the eggs and cook for about 4 minutes. Remove with a slotted spoon.
4.
Put the spinach on the toast, top each with an egg and scatter over the cheese.
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