Baked potato and egg florentine
- Published: 30 Jun 09
- Updated: 18 Mar 24
A simple dish packed full of hearty vegetarian ingredients, including spinach, pine nuts and mozzarella.
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Serves 4
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Takes 10 min to make and about 30 min to cook
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Ingredients
- 800g potatoes, thinly sliced
- Knob of butter
- 150ml vegetable stock, hot
- 400g can cherry tomatoes
- 300g spinach, wilted
- 50g toasted pine nuts
- 2 x 125g mozzarella balls, torn
- 4 large free-range eggs
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Method
- Preheat the oven to 200°C/fan180°C/ gas 6. Place the potatoes in 4 x 16cm (measured across the top) gratin dishes. Dot with the butter and drizzle with the stock. Season and bake for 20 minutes until almost tender.
- Spoon the cherry tomatoes among the dishes and top with the spinach, pine nuts and mozzarella.
- For each dish, make a well in the middle and crack an egg into each one. Cook for another 12 minutes until the eggs are set and the mozzarella has melted.
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- Recipe from July 2009 Issue
Nutrition
Nutrition: per serving
- Calories
- 531kcals
- Fat
- 31.1g (12.3g saturated)
- Protein
- 27.7g
- Carbohydrates
- 38.2g (4.3g sugar)
- Salt
- 1.3g
delicious. tips
Canned cherry tomatoes (available in major supermarkets) have a light, sweet flavour when compared to normal canned tomatoes, so they are great for fresh summer dishes.
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Awesome recipe! So easy and flavorsome.