Fonterra Food Services
Eggs Florentine
50g Western Star Butter
300g baby spinach leaves
1 tomato, diced
100ml Anchor Cooking Cream Cream
4 eggs
200g Mainland Shredded Egmont Cheese
Western Star Salted ButterAnchor Culinary Cream
Melt Western Star Butter in a saucepan, add spinach leaves and cook until just wilted. Add tomato and Anchor Cooking Cream and stir until combined. Remove from heat and spoon into 4 x 1 cup shallow heatproof serving dishes.
Crack each egg over the spinach into the serving dishes. Top evenly with Mainland Shredded Egmont and bake at 200°C for 10-15 minutes until the cheese has melted and the egg white has cooked through.

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