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Baked Florentine Zenag Eggs In Cheese Sauce

Baked Florentine Zenag Eggs In Cheese Sauce

  • 4 x Spinach Leaf or Silver Beet Leafs, washed and chopped
  • 1 x Teaspoon Salt, Freshly ground Black Pepper, to season
Cheese Sauce:
  • 180 ml cream, 60 ml water
  • 1 x cup (250g) Cheddar Cheese, grated
  • 1 x Teaspoon Dijon mustard
  • 1 Teaspoon Salt
  • 1/2 Teaspoon Paprika
  • Preheat oven to 180 C.
  • Prepare the cheese sauce. Combine all the ingredients in the top of a double boiler. Simmer slowly over hot water, stirring constantly until smooth.
  • Wash the spinach leaves in cold water, place in a saucepan with a tightly fitting lid and cook over a low heat for 2 minutes. Drain well and chop finely.
  • Place the spinach in 1 shallow baking dishes then make a hollow for each egg in the spinach. Break one egg into each hollow and add a pinch of salt to taste.
  • Pour the cheese sauce over the eggs and spinach and bake for 25 minutes. Once eggs are cooked, remove from oven.
  • Serve immediately whilst hot.
Preparation Time: 35 minutes
Cooking Time: 25 minutes
Serves: 1

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