Toast Florentine

I’d happily serve this as a starter but in today’s trendy restaurant world, this would probably end up as a ‘small plate’. Must admit I’m not keen on small plates for large numbers, as the food has to be cut up. Then it’s a struggle to find a clean knife to divide the vegetarian dishes, for those who don’t eat fish etc. This recipe serves 6 though for a light supper I’d adjust it to 4 so the boy can have 2. He loves things on toast if he can't have a sandwich.

1kg fresh spinach leaves

6 large free range organic eggs

6 thick slices of bread

120g freshly grated Parmesan

4tbsp extra virgin olive oil

There are so few ingredients that all of them should be the best you can afford. The eggs are my one ‘no compromise’ ingredient. Unfortunately, free range often doesn’t mean free range. It means big shed, so go for free range organic. I love sourdough but go for what bread you like.

This is light and summery so Mozart’s Prague Symphony goes on – as does the oven, to 180/Gas 4. Cook the spinach in a large pan.  A kilo sounds like a lot but it’s amazing what it wilts down to. I usually just wash it and then cook it in the water that clings to the leaves.

1.       Keep an eye on it so it doesn't burn and stick.

2.       You’ll probably need to do this in at least 2 batches.

3.       Don’t cook it to within an inch of its life – just wilt it as we’re going to cook it some more in a minute.

Combine half of the parmesan with the spinach. Heat half the oil in the biggest frying pan you have and sauté the spinach for a few minutes. The boy’s job has been squeezing all the water out of it so it spits as little as possible. It will anyway, which the boy takes as an affront.

Brush the bread slices with the rest of the oil and pop on a baking tray. I like to very lightly toast them first so it doesn't get soggy on top. The boy is watching this like a hawk. Arrange the spinach on top to make a nest for the eggs. Gently break an egg into each hollow. This needs to be a quick process as the eggs will try to run. I'm not letting the boy help with this!

Sprinkle with the remaining parmesan and salt and pepper and cook for 10 minutes. Check that the whites are set, though the yolks should still be nice and soft. Serve as soon as possible.