Uova Alla Fiorentina

400 g Spinach; chopped
2 tb Butter
1 pn Salt
Nutmeg; grated
Lemon rind; grated
4 tb Cream
4 tb Parmesan; grated
4 Eggs
Butter
Salt
Pepper

Cook in a pan the chopped spinach with 2 tablespoons of butter, a pinch of salt, nutmeg and a bit of grated lemon rind until they're well dry.

Add cream and parmesan; arrange them in a buttered oven dish, break 4 eggs on top of them, add salt and pepper on the egg white only and decorate with a few wisps of butter.

Cook in a low oven or on a slow fire until the eggs are cooked (soft).

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