Eggs Florentine recipe

  • Separate spinach leaves and wash them well.
  • Place the spinach in the pressure cooker and, without adding water, cook them for three minutes from the moment the valve rings. Drain them and, once cooled, squeeze them with the hands.
  • Heat half the oil in a pan, add the mince onion and garlic and fry them lightly for 2 or 3 minutes. Add the spinach, mix and cook it all together for 5 minutes. Season and let cool.
  • Cut the cheese in small pieces, add it to the spinach, sprinkle the marjoram and mix well.
  • Grease the bundt with oil, extend the spinach in the bottom and make 4 spaces with the back of a spoon. Crack an egg in each space, season and close the bundt.
  • Pour 200 ml of water in a pressure cooker and introduce the closed bundt. Let the pot pressurize and, when the valve rings, cook for around 3 or 4 minutes. Allow steam to escape, open the pot and remove bundt.
  • Divide the spinach pie in four parts so each one corresponds to an egg.
  • Toast the bread in the grill, rub it with garlic and season it with remaining oil. Place a piece of the pie on each slice and serve.
-   125 g of mozzarella
-   1 onion
-   4 slices of bread
-   2 garlic cloves
-   1 tbsp of marjoram
-   4 tbsp of extra virgin olive oil
-   500 g of spinach
-   4 eggs