- Preparation time
- 5 mins
- Cooking time
- 20 mins
- 4 people
- March 31, 2016
Eggs Florentine Tartlets recipe
Perfect for Sunday lunch with a green, crisp salad. This is a variation on the classic eggs Florentine recipe. It’s made with spinach and a poached egg and then topped with cheese sauce before being finished off under the grill. A truly indulgent brunch.
- 100g cooked drained spinach (or 100g frozen spinach, defrosted and water squeezed out)
- 60g light cream cheese (plain or garlic and herb if you prefer)
- good pinch nutmeg
- 1 hen's egg
- good pinch freshly ground pepper
- 1 heaped tbsp (15g) finely grated Parmesan cheese
- 4 sheets filo pasty
- 2 tbsp sunflower oil
- 12 quail's eggs
- Preheat the oven to 180°C /gas 4. Mix the spinach, cream cheese, nutmeg, hen’s egg, pepper and Parmesan cheese together in a bowl and set aside.
- Add the oil to a ramekin or cup, unroll a sheet of filo pastry onto a work surface and using a pastry brush, lightly brush with oil. Put another sheet on top of the first and brush that with a little oil, too.
- Cut the sheets into 6 rectangles and place them in shallow bun tins, scrunching the edges together a little and pressing into the bun tins. Repeat with another 2 sheets of filo, so that you have 12 pastry cases. Place in the oven and cook for 2 minutes, then remove.
- Divide the spinach mixture between the 12 cases and make an indentation in the middle of each, pressing the spinach to the sides.
- Crack each quail egg into a cup or ramekin and check there is no shell in it, then tip into the hollow in the spinach.
- Bake for 8–10 minutes until the egg it setting, then remove from the oven and serve. (The egg will continue to cook for a minute or two once removed from the oven, so be careful not to overcook if you want a runny yolk.