Delicious breakfast recipe. Florentine eggs with spinach

Chef Nicolai Tand, the chef of the show Neatza with Răzvan and Dani, presented a delicious Italian breakfast recipe: Florentine eggs with spinach.

Chef Nicolai Tand, the chef of the show Neatza with Răzvan and Dani, presented a delicious Italian breakfast recipe: Florentine eggs with spinach.

Ingredients

500 g of spinach leaves

salt and pepper

3-4 garlic cloves

3-4 tablespoons of creamy bechamel sauce

boiled eggs or poached eggs

thin slices of smoked ham

butter or oil

Preparation method

The eggs are prepared first. Eggs can be boiled soft, or put in vinegar and salt water, according to individual preferences.

Take a cake tin and grease it with a little butter or oil. Wash the spinach leaves well and drain them. Place the bottom of the cake pan. Add the garlic slices and sprinkle salt and pepper on top.

Pour the bechamel soul over the spinach leaves and place the eggs on the sauce lightly pressed inside. Then sprinkle thin slices of smoked ham and put the form with Florentine eggs in the oven for 15-20 minutes at medium temperature.

SEE ALSO: Recipe full of flavors. Cream of carrot soup with coconut milk

Chef Radu Darie, now chef of the Super Neatza show with Răzvan and Dani, prepared a cream of carrots with coconut milk.

Ingredients

900g carrots

1 medium sized onion

Fenician

30g of butter

50ml olive oil

1 teaspoon coriander seeds

1/2 teaspoon cumin seeds

1 liter of coconut milk

50 g very cold butter

100-150ml hot water

salt

Preparation method

Start by preparing the ingredients. Peel an onion, grate it and finely chop the carrots and cut them into small pieces.

In a large saucepan, place on a hot plate, melt a cube of butter. Add a finely chopped onion and a little fennel, also finely chopped. Mix the two ingredients in the melted butter, then add the carrots cut into small pieces. Leave on the heat for about 7-8 minutes, constantly stirring the pan to prepare the ingredients evenly.

Meanwhile, in a skillet, brown the cumin seeds and coriander seeds to release their aromas. Then add to the pan with the ingredients for the cream soup. Stir to combine all the flavors.

On the ingredients in the pan, add olive oil, a little salt and put the pan in the oven at 150 degrees for 20-30 minutes. Then put back on the hotplate, add the coconut milk and boil the ingredients, but for a very short time. The taste with salt is as good as needed.

Then insert the blender and mix the ingredients well.

To make a smooth and creamy soup, without having to sift the ingredients, chef Radu Darie’s advice is to add, while mixing the ingredients, very cold butter cut into cubes and hot water. These ingredients are added gradually, until the perfect cream soup texture is achieved.

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