EGGS FLORENTINE WITH A TWIST.

Ingredients

2 packets of spinach
4 eggs
2 oz of butter
1 tablespoon of olive oil
Good pinch of freshly ground nutmeg
Salt and freshly ground black pepper
3 medium size parsnips
1 large leek
Bunch of fresh basil

Method

Chop and boil the parsnips and leek together in salted water until very tender.
Drain thoroughly.
Tear the basil leaves and then chop them very finely.
Add the basil to the parsnips and leek together with 1oz of the butter.
Season with freshly ground black pepper.
Wash the spinach.
Season with salt and freshly ground black pepper.
Wilt in a large saucepan in just the water clinging to the leaves.
Drain thoroughly and squeeze out the excess moisture by twisting in a clean dry cloth.
Sprinkle with nutmeg.

Using a ricer (if you haven’t got one mash instead) pipe the parsnips mixture around the edge of a fairly large oblong dish to form a nest in the middle.
Into the nest spoon and arrange the wilted spinach.
Fry four eggs in the remainder of the butter and place one on the top of each quarter of the nest.

Serve immediately.