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!


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