Uova alla fiorentina (Real Eggs Florentine)

Ingredients

• 500 g (1 lb)spinach, trimmed of its stems and well washed
• 2–3 clovesgarlic, peeled and lightly crushed
• al gustoolive oil
• al gustosalt and pepper
• 4–6eggs

Instructions

1. 1

   Sauté the spinach

   Prepare and sauté the spinach with the garlic and olive oil in a large braising pan, following the method for spinaci ripassati in padella.

2. 2

   Cook the eggs

   After the spinach has sautéed for a minute or two, make small wells in it and carefully drop an egg into each one. Cover the pan and cook over very gentle heat until the eggs are done to your liking; the whites should be just set and the yolks still runny if you prefer them that way.

3. 3

   Serve immediately

   Serve the eggs and spinach straight away, with crusty bread and crisp white wine.

What are uova alla fiorentina?

Uova alla fiorentina means Florentine-style eggs: eggs cooked with spinach, a pairing associated with Florentine and wider Tuscan cooking. This version keeps the preparation direct, relying on garlic and olive oil to season the greens.

The eggs cook in wells formed in the spinach, so their juices and the vegetables come together in the pan. The dish is ready to serve as soon as the whites are set to your preference.

Nutrition and macros by portion

The nutrition label shows one serving as written: 160 calories, 10g protein, 4g carbs, 11g fat.

The eggs provide most of the protein and some of the fat, while olive oil contributes additional fat; spinach supplies most of the carbohydrates and fibre. Serve with a modest amount of crusty bread and add extra vegetables on the side for a more balanced plate.

Building flavour with spinach

Spinach: Wash it well and trim away the stems as specified. The leaves cook down considerably, so use a large braising pan to give them room.

Garlic and oil: Lightly crushed garlic seasons the olive oil as the spinach is sautéed. Keep the heat controlled so the garlic flavours the greens without becoming the focus.

Making wells for the eggs

Small hollows: Once the spinach has sautéed for a minute or two, nudge it aside to make a well for each egg. This helps the eggs sit among the greens rather than spreading across the pan.

Gentle handling: Crack each egg carefully into a well to keep the yolks intact. Cover the pan as directed so the eggs cook gently.

Checking when the eggs are done

Whites: Cook over very gentle heat until the whites have just set, if you like the yolks runny. The recipe gives no fixed cooking time after covering the pan, so use the appearance of the eggs as your guide.

Yolks: Leave the pan on the heat longer if you prefer firmer yolks. Check the eggs as they cook to avoid taking them further than you want.

Serving the dish

Bread: Serve with crusty bread, which works well for scooping up spinach and soaking up runny yolk.

Wine: The recipe suggests crisp white wine alongside. Serve the dish immediately while the eggs are warm and the yolks retain their preferred texture.

Recipe notes & tips

• Wash the spinach thoroughly before cooking it.
• Use a large braising pan so the spinach can be sautéed comfortably.
• Make one well for each egg before adding them to the pan.
• Keep the heat very gentle while the eggs cook.
• Check the whites and yolks as they cook rather than relying on a set time.
• Serve as soon as the eggs reach your preferred doneness.

Variations

• More garlic: Add another lightly crushed clove if you want a stronger garlic flavour.
• Firmer yolks: Leave the covered pan on the heat longer until the yolks set to your liking.
• Fewer eggs: Use four eggs for a spinach-heavy version.
• More eggs: Use six eggs for a greater share of egg in each serving.
• Pepper finish: Add extra pepper at the table for a sharper finish.

Common mistakes to avoid

• Rushing the spinach: Give it time to sauté with the garlic and olive oil before making the wells.
• Crowding the eggs: Make a separate well for each egg so they sit among the greens.
• Cracking carelessly: Add each egg gently to help keep its yolk intact.
• Using high heat: Cook the eggs over very gentle heat as directed.
• Overcooking the yolks: Check the eggs regularly and take the pan off the heat when they are done to your liking.

How to store

This dish is best served immediately, as the eggs are most appealing freshly cooked. If needed, refrigerate leftovers in a covered container and use within 1 day; reheat gently until hot, keeping in mind that the eggs may cook further.

Frequently asked questions