Eggs Florentine

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Recipe's preparation

I started out mixing up some cottage cheese with a clove of garlic, crushed. I added just enough chopped spinach (make sure to strain the juices off!) to make the mixture look nice and green. I used some fresh, chopped spinach that I’d frozen myself. Usually I prefer ricotta cheese in my eggs florentine, but grocery day out here is tomorrow, and I couldn’t wait to buy some. You could also used tofu blended up and drained off.





Next, I placed my new silicon egg cups into the basket that sits inside the Thermomix bowl. (You can also put this into the Varoma steaming attachment up top, as I learned from here) On the left of the photo below, you can see how I’ve put the egg in first. On the right, you can see that I’ve placed my cheesy-spinach mixture on top. Try not to let it mix into the egg below. I didn’t using cooking spray oil this time around, but in future I will be, just so that I can get the eggs and mixture out of the cases more easily next time.





Next, I plopped this cotton cloth gently on top of the egg cases. Don’t panic, this cloth was well-washed and thoroughly dried! Any cloth would do. The reason this step needs to be taken is so that the steaming liquids don’t collect in the tops of the cases, or you’ll end up with a putrid soup effect! If you’re doing this in the Varoma on top, a clean, dry tea towel will do in place of the lid that usually covers it.





I cooked this on Varoma temperature for 15 minutes on a speed of 1, with 700g of water in the bowl itself. I then turned it out onto a slice of crusty sourdough breadstick. I put a thinly sliced piece of tasty cheese on top and carefully pressed it onto the egg to encourage it to melt. If you like the yolk to be more firmly cooked, you can cook it a little longer.