Recipe #

Oeuf Florentine
Portions Calories:
Cost:
Picture / image
Portion size : Cuisine:
One line description
S No Ingredients Quantity Quantity 10 Rate (Rs) Amount (Rs) Specification
4 portions Portions
1 Egg 4 no
2 Milk 300 ml
3 Butter 30 gms
4 Nutmeg A pinch
5 Spinach 300 gms
6 Onion 30 gms
7 Garlic 2-3 cloves
8 Cheese (Processed) 45 gms
9 Salt As reqd.
10 White Pepper Powder ½ tsp
11 Cloves 2-3 no
TOTAL
METHOD
Pre-Preparation: Wash Spinach two to three times .Blanch,refresh and puree spinach. Prepare White sauce ,Grate
cheese .Chop garlic and onion, Hard boil eggs and cut into halves.
Preparation :
Heat butter add chopped garlic and onion , spinach puree cook till done .Add seasoning and a pinch of grated nutmeg.
Arrange on a pyrex dish neatly .place halves of hard -boiled eggs yolk side up.
Pour over white sauce. Sprinkle cheese and gratinate under salamander till light golden brown in color.
Garnish :
Service :
Preparation Time: Service temperature :

Evaluation of Recipe: (Score 1-4) Accompaniments:

Appearance Aroma Consistency Texture Taste Total
Remarks: