The polytunnel is pretty much in full production now and it’s going to be many months before we have to buy any vegetables. The perpetual spinach is just that and grows back enthusiastically after we have ravaged it for spinach crumble or our current favourite Eggs Florentine.
Eggs Florentine is a classic lunch or light supper dish that uses our delicious free range eggs with their gaudily yellow yolks and lots of freshly picked, healthily green spinach.
So, with thanks to Delia, here is the recipe:
Generously butter a large shallow baking dish and arrange the spinach over the base, seasoning well with salt, pepper and freshly grated nutmeg. Break the eggs onto the spinach and pour over a generous quantity of cheese sauce (we especially like it flavoured with Mrs Kirkham’s strong Lancashire) to cover everything completely. Sprinkle with Parmesan and then bake on a high shelf in a moderate oven for 20 minutes.
Eating this dish is making us feel virtuously thrifty and self-sufficient! Of course there is the small matter of producing milk and cheese to contend with. The lure of the ‘house cow’ is getting stronger!