Baked potato and egg florentine recipe | delicious. magazine
Hearty vegetarian dish with baked potato, spinach, pine nuts, and mozzarella - easy to make in 10 minutes. Perfect for a cozy meal.
Ingredients
- 800g potatoes, thinly sliced
- Knob of butter
- 150ml vegetable stock, hot
- 400g can cherry tomatoes
- 300g spinach, wilted
- 50g toasted pine nuts
- 2 x 125g mozzarella balls, torn
- 4 large free-range eggs
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