Recipes - Egg Florentine
- Margaret Rego, Kuwait
2 cups minced spinach
2 cups milk
2 onions large
2 level tbsp.maida
4 tsp. butter
Sat & pepper to taste
4 tbsp grated cheese
Dash of mustard powder and a dash of lemon juice.
Heat 2 spoons of butter gently, remove from heat and stir in flour.
Return to heat and cook gently for a few minutes.
Again remove from heat and gradually blend in the cold milk, cheese and egg yolks. Bring it to boil and cook, stirring well until smooth.
Remove and season with salt, pepper, mustard and lime juice.
In 2 tbsp butter fry onions first, then spinach for 15 minutes.
In a baking dish, mix the spinach, onions and white sauce. Add the egg whites beaten stiff lightly into the mixture. Bake in a hot oven for 15 mins.
N.B.: Grated carrots or 1 cup of boiled corn can be used instead of spinach.
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