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Creamy eggs Florentine pizza
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300g plain flour, plus extra for dusting
½ tsp bicarbonate of soda
300g natural yogurt
3 tbsp rapeseed oil
1 bunch salad onions, finely chopped
300g fresh spinach leaves
4 tbsp crème fraîche
4 medium Waitrose British Blacktail Free Range Eggs
2 x 125g packs mozzarella, drained and cubed
25g Parmigiano Reggiano, finely grated
1. Preheat the oven to 200°C, gas mark 6. Line 2 large baking trays with baking paper. Place the flour in a large mixing bowl with the bicarbonate of soda and a pinch of salt. Add the yogurt and 2 tbsp of the rapeseed oil and knead into the flour until it comes together to give a soft and smooth dough. Cover with clingfilm and set aside.
2. Heat the remaining oil in a large deep frying pan and cook the salad onions for a minute until starting to soften. Add the spinach leaves and cook gently for 1-2 minutes, until wilted. Season and set aside.
3. Divide the dough into 4 equal-sized pieces. Dust a work surface with a little flour and roll out each piece of dough into a round measuring about 18-20cm. Place each round onto the prepared baking sheets.
4. Spread 1 tbsp of crème fraîche over each dough base. Drain any excess water from the spinach and chop roughly. Spread the spinach over each base creating a sort of nest, then crack an egg into the centre of each one. Scatter over the cubed mozzarella. Bake for 15-20 minutes or until the base is golden and crispy and the egg white has set, swapping the trays over for the last 5 minutes. Serve sprinkled with Parmigiano Reggiano and ground black pepper.
Typical values per serving: