Egg Florentine with Kale

As Spring continues and the days get longer, this means my hens are laying more eggs, and this is another receipe with makes a great breakfast, lunch or supper dish using some of my girls fabulous eggs.  This receipe makes a meal for 2.


2 eggs
20grams butter
2 tsp plain flour
120 ml milk
50grams hard cheese like parmesan
1 tbsp lemon juice

a good handful Kale

salt & pepper & nutmeg


Melt the butter in a frying pan which has a lid
Add flour and brown for 1/2 minutes
Add milk to turn into a rough sauce, keep stiring until smooth and thick
Add cheese, lemon juice and season with salt, pepper and nutmeg
Once the cheese has melted add the Kale and cook for 5 minutes, don’t worry if it looks too much, it reduces in size as it cooks.

Make 2 wells in the mixture and crack the eggs into the wells
Put the lid on the pan, reduce the heat and cook for 7 to 10 minutes.






20160309_193157 (2)

Serve with bread… and a glass of white wine.

In Summer I exchange the kale for spinnach or any greens freshly picked, so garden and hen house to table in 30 minutes, fantastic… Enjoy!

This entry was published on March 9, 2016 at 8:45 pm. It’s filed under Recipes and tagged , , , . Bookmark the permalink. Follow any comments here with the RSS feed for this post.

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