Eggs Florentine with Pasta

Instructions

1. Cook the pasta in boiling salted water for approximately 8mins. Drain in a colander and rinse with cold water. Stir through the oilve oil.
2. Prepare the spinach by washing, draining and chopping in 2cm strips. Saute in melted butter for 1 to 2 minutes until wilted. Season with nutmeg, salt and pepper
3. Make the cheese sauce by placing all the sauce ingredients, except the cheese, in a medium saucepan. Slowly bring to the boil stirring all the time. Lower the heat to simmer, still stirring, until sauce has thickened. Turn off the heat, stir in the cheese and check the seasoning. Place clingfilm on top of the sauce to prevent a skin forming.
4. To poach the eggs, bring a medium saucepan of water to the boil. Carefully break one egg at a time into a cup, ensuring the yolk is intact. When the water is boiling lower the heat to a simmer and swirl the water to create a centrifuge. Gently lower the eggs one at a time into the water. Switch off and allow to stand for about 5 minutes until white is cooked and yolk has a white film, but is still runny. Carefully lift out and drain on kitchen roll.
5. To assemble: Make sure the pasta, spinach and sauce are all hot and ready to use. Using tongs, place a pile of pasta in the center of your plate. Place the spinach on top then spoon over the cheese sauce. Finally add the poached egg to the top of the pile and serve with plenty of ground black pepper.

• Servings : 2
• Recipe Type : In The Beginning, The Main Event
• Ingredient : Eggs, mustard, parmesan, pasta, Spinach