Florentine eggs with spinach and cheese

Ingredients for 4 servings:

• 1 tbsp oil
• 1 small shallot(s)
• some garlic, fresh
• 200 g baby spinach
• 4 slices of thick-cut Ciabatta
• 25 g butter
• 100 g cheese, grated
• 4 eggs, size L
• salt and pepper
• nutmeg

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 25 minutes

Preheat the oven grill. Wash the spinach, remove the stalks, chop the spinach, and spin dry if necessary. Peel and chop the shallot and garlic. Heat the oil in a wok or saucepan. Sauté the shallot and garlic. Add the spinach and cook for about 2-3 minutes, until the leaves wilt. Then season the spinach with salt and pepper and keep warm. Grill the ciabatta slices in the oven on both sides until golden brown. Brush one side of each with butter and place buttered-side up in a large, shallow baking dish. Bring a small saucepan of lightly salted water to a boil. Crack the eggs into the hot water, then poach for about 3 minutes. When the whites are firm and the yolks are still runny, remove the eggs with a slotted spoon. Spread the spinach on the ciabatta slices and place a poached egg on top of each. Sprinkle the bread with cheese and place under the hot grill for 2-3 minutes until the cheese is melted. Sprinkle the Florentine eggs with nutmeg and serve.