Florentine Eggs in Puff Pastry

Ingredients

• 1 tbsp softened butter (for the cups)
• 270 g puff pastry (1 roll)
• 100 g Baby spinach
• 8 eggs
• Salt
• Pepper (freshly ground)

Instructions

1. 1.

   Butter 8 muffin tin depressions. Cut out 8 circles of puff pastry, slightly larger than the depressions, and line the depressions with pastry up to the rim.

2. 2.

   Clean, rinse, dry, and chop the spinach. Distribute it in the tin depressions. Crack each egg onto the spinach. Season with salt and pepper and bake in a preheated oven at 200 °C (convection: 180 °C; gas: level 3) for about 20 minutes, until the pastry edges are lightly browned and the eggs are set.