Eggs Florentine
A tasty and sustainable egg dish.
A tasty, flavoursome recipe keeping your environmental impact low.
Recipe designed by Chef Claudio Fissolo of Felsinea Ristorazione for the Barilla canteen in Novara.
Serves four
- 8 eggs (400 g)
- Spinach 400 g
- 2 tbsp of extra virgin olive oil (20 ml)
- Parmesan cheese 20 g
- Salt and pepper to taste
Nutritional information
Per serving: 224 Kcal
Environmental Impact
Per serving:
447 grams CO2 equivalence - carbon footprint
384 litres - water footprint
This recipe’s environmental sustainability level is: Good.
To eat sustainably at each meal, our advice is to keep within 1000 grams of CO2 equivalence (carbon footprint) and 1000 litres of virtual water (water footprint). Remember that animal protein (meat, cheese, fish and eggs) have a greater impact than grains, beans, pulses and vegetables. Vegetable sides generally have a low environmental impact, equivalent to around 100 grams of CO2, including dressing.
Method
Put the spinach in a large, shallow pan with a little oil and cook for 5-10 minutes until it is completely dry.
In a small pan poach the eggs with water and vinegar for 2 or 3 minutes, forming a vortex in the water with a spoon as you cook them.
Make a bed of spinach on a plate and arrange the drained poached eggs on top of it.
Sprinkle parmesan cheese on top and season to taste.
The Chef’s Advice
Option to add a touch of bechamel on top, browning it in the oven just before serving.
Nutritional Advice
Eggs can be eaten more than once per week as part of a healthy and sustainable diet.
Environmental Advice
Reduce your consumption of meat, especially red and processed meat.
Eggs are lower impact protein sources than red meat. To increase the sustainability of the dish, opt for organic or pasture-raised eggs whenever possible.
