Baked Eggs Florentine

bakedeggsflorentine2

 

 

 

I very rarely make breakfast, except for when the occasion calls for it.  Yesterday was my dear husband’s birthday, so I decided to make an attempt at some baked eggs.  Since I love spinach so much, I decided that combine the two to create an easy and delicious breakfast!

This dish was simple enough; saute some spinach in a small amount of butter and heavy cream, season according to taste, and drop in a couple of eggs.  Simple, right?  Well, you would think that, but this was my first ever attempt at baking eggs rather than cooking them on a range, and frankly, I’m not so great at moderating temperature when I can’t see the eggs.  I cooked my eggs for far too long, as my whites seemed to never firm up.  Just keep checking on them, and if you have to, touch them to assure the whites are done.   The drizzle of cream over the top makes the whites appear runnier than they are, so as long as you keep that in mind, you should be much more successful at this dish than I was, though it was still exceptionally tasty!   

Ingredients:

  • 4 eggs
  • 8 – 12 oz. spinach, washed and spun dry
  • 1 Tbsp butter
  • 1/4 – 1/2 cup heavy cream
  • salt and freshly ground pepper, to taste
  • bread, toasted and buttered

Directions:

Preheat your oven to 350 degrees F.

Meanwhile, in a saute pan with a lid, melt the butter over medium heat and add the spinach to the pan.  Toss the spinach a bit to coat in the butter, and replace the lid to steam the spinach for about 5 minutes. 

Lower the temperature after the first 5 minutes, and add some of the cream, plus salt and pepper to taste.  Replace the lid until your oven comes to temperature. 

Season once again with salt and pepper once you are ready to move the spinach to the oven.

bakedeggsflorentine

Add half of the spianch to an oven proof dish.  Repeat with the other half  I used one of my french onion soup bowls since it’s all I have on hand. 

Crack 2 of the eggs per person, and gently lower the eggs into the dish. 

Drizzle the leftover butter/cream mixture from the saute pan over the top of the eggs, and season with salt and pepper.

Bake for 12-17 minutes, depending on how you like your eggs.  Serve with toast!

Enjoy!

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