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Florentine baked eggs recipe

Florentine baked eggs recipe

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  • Starters with eggs

Spinach and eggs are a classic combination, and drizzling a little cream over each dish adds a lovely richness.

17 people made this

IngredientsServes: 4

  • 10g butter, melted
  • 1 garlic clove, peeled
  • 250g fresh spinach, thoroughly washed, drained and chopped
  • pinch of ground nutmeg
  • pinch of ground cinnamon
  • 4 eggs
  • 4 tbsp whipping cream
  • salt and freshly ground white pepper

MethodPrep:10min ›Cook:12min ›Ready in:22min

  1. Preheat the oven to 200°C (gas 6). Brush four 150ml ramekins with the melted butter.
  2. Spear the garlic clove on the end of a fork. Tip the spinach into a non-stick frying pan and wilt it over a high heat, stirring with the fork to flavour with the garlic. Discard the garlic.
  3. Drain and press out any excess moisture from the spinach, then season to taste with nutmeg, cinnamon, salt and pepper. Divide the spinach evenly among the ramekins, making a hollow in the middle. Break one egg into each hollow and top each one with 1 tbsp of the cream. Season with pepper.
  4. Place the ramekins in a baking tin and pour boiling water around them to come about half way up the sides of the ramekins. Carefully place in the oven and bake for 10–12 minutes until the eggs are just set.
  5. Remove the ramekins from the water bath, wipe dry and serve at once.

COOK SMART

*If you happen to have some leftover cooked rice, add this to the spinach. *Alternatively, replace the spinach with some chopped fresh tomatoes or mushrooms sautéed in a little olive oil.

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Reviews & ratingsAverage global rating:(1)

Reviews in English (1)

-08 Jan 2013


Creamy Eggs Florentine with Crispy Sourdough Crumbs

This recipe, equally suitable for a weekend brunch or for a meatless weeknight meal, requires very few ingredients, so buy the best farm-fresh eggs and baby spinach you can find. You’re also looking for irregular bits of freshly ground bread crumbs to add texture here, so use homemade bread crumbs instead of purchased. Other than that, this recipe is very adaptable. You can substitute sautéed mushrooms, zucchini or tomatoes for the spinach in fact, just about any tender vegetable will taste great in this recipe.

Creamy Eggs Florentine with Crispy Sourdough Crumbs

Ingredients

  • 1 small sourdough roll or slice of rustic sourdough bread, torn into small pieces
  • 2 Tbs. extra-virgin olive oil
  • 2 tsp. chopped fresh thyme
  • Sea salt and freshly ground pepper
  • 1/4 cup (1 1/4 oz./45 g) thinly sliced shallots
  • 2 tsp. minced garlic
  • 1/2 lb. (250 g) baby spinach
  • 8 eggs
  • 1 cup (8 fl. oz./250 ml) heavy cream
  • 2 tsp. chopped fresh tarragon
  • A pinch of freshly grated nutmeg

1. Preheat an oven to 375°F (190°C). Spray two 4-cup (32 fl. oz./1-l capacity) gratin dishes with cooking spray and place them on a rimmed baking sheet.

2. Pulse the bread in a food processor or chop with a chef’s knife until coarse crumbs form. In a sauté pan over medium heat, warm 1 Tbs. of the olive oil. Add the bread crumbs, thyme and a sprinkle each of salt and pepper, and cook, stirring constantly, until the bread crumbs are browned and crisp, about 5 minutes. Scrape the bread crumbs onto a plate.

3. Wipe out the sauté pan and return it to medium-high heat. Add the remaining 1 Tbs. olive oil. Add the shallots and garlic and sauté until they begin to brown, 45 seconds. Add the spinach by the handful and toss with tongs until it is wilted, 2 minutes. Season with a pinch of salt. Place the spinach in the 2 gratin dishes. Crack 4 eggs into each dish, spacing them evenly. Pour the cream around the eggs and sprinkle with the tarragon, nutmeg and a little salt and pepper. Bake, rotating the baking dishes once, until the egg whites are set and the yolks are slightly runny, 12 to 15 minutes.

4. Remove the dishes from the oven. Sprinkle the toasted bread crumbs over the dishes, dividing evenly, and serve immediately. Serves 4.

Find more simple, healthy meals for every night of the week in our book Weeknight Vegetarian , by Ivy Manning.


Recipe Summary

  • 12 slices white sandwich bread
  • Melted unsalted butter, for brushing
  • 1/2 cup frozen chopped spinach, thawed, drained, and squeezed dry
  • 12 large eggs
  • Kosher salt and freshly ground pepper

Preheat oven to 350 degrees. Using a sharp knife, cut off bread crusts. Brush both sides of bread slices with butter. Gently press one slice into each cup of a standard muffin tin. Place 1 tablespoon spinach in each bread cup, then crack an egg into each season with salt and pepper.

Bake until whites are set and yolks are still soft, 15 to 20 minutes. Serve.


Yes, you can easily make this dish without dairy. Omit the cream and cheese from the sauteed spinach. Add 1 tablespoon of olive oil at the end of cooking the spinach so it doesn't dry out while baking in the oven.

When the eggs and spinach are finished baking top them with some of the following garnishes:

  • Fresh chopped parsley - get the recipe at America's Test Kitchen
  • Grated Pecorino Romano cheese or your favorite cheese
  • Salsa

The dish is best served warm. I think you will really enjoy this tasty eggs floretine dish. It's great for breakfast or lunch and baking it makes it easy to prepare for a large group.

Please let me know if you make this dish by leaving me a note or tagging me on Instagram @bakesbybrownsugar. I can't wait to see your version of this dish.


Baked Eggs Florentine

Servings 6 or adjust as desired

Ingredients

  • 6 slices square-shaped bread of choice
  • 6 teaspoons butter or olive oil
  • 36 fresh spinach leaves
  • 6 tbsp fresh spinach, chard leaves or other greens
  • 6 medium or large size eggs (large eggs may spill over edge of muffin cups so be sure to grease top of pan)

Instructions

Preheat oven to 375°F. Use a non-stick coated 6 or 12-cup muffin pan, or coat muffin tin with cooking spray, butter or oil in addition to buttering the bread.

Spread bread with butter, or brush with olive oil. With buttered side against the inside of the muffin cup, press and tuck each slice firmly into cups. Crust edges will extend above cup.

Overlap 6 baby spinach leaves or a few torn greens around the inside of the bread cup. Add 1/2 tablespoon Parmesan or other cheese. Crack an egg over the cheese. Sprinkle with another 1/2 tablespoon Parmesan and a generous grind of black pepper.


Baked Eggs Florentine

Baked Eggs Florentine is a delicious egg bake that you can prepare quickly and then put in the oven to cook. It is cheesy, delicious and a great easy recipe you have to try.

Ingredients

  • 1 can cream of celery soup
  • 1 / 2 cup chopped water chestnuts
  • 2 teaspoons grated parmesan cheese
  • 20 ounces frozen chopped spinach, drained well
  • 1 / 2 cup carrot, shredded
  • 1 / 4 cup plain low-fat yogurt
  • 1 / 8 teaspoon pepper
  • 4 eggs

Instructions

  1. In a mixing bowl stir together soup, carrot, water chestnuts, yogurt, parmesan cheese, and 1/8 tsp pepper.
  2. Stir in spinach. Divide spinach mixture among 4 individual casseroles.
  3. Use a spoon to make an indentation in the center of the spinach mixture. (or, spread the spinach mixture in a 10x6x2" baking dish. Make 4 indentations in the mixture).
  4. Break 1 egg into each indentation. Bake, covered, in a 350 deg F oven about 45 minutes or till whites are set and yolks are beginning to set. Sprinkle with additional pepper, if desired.
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Preheat oven to 350 degrees. Spray 6 large (3 1/2 in diameter) muffin cups with nonstick cooking spray. Cover bottom of each cup with 2 to 3 spinach leaves. Place 1 slice of Canadian bacon on top of spinach. Add 1 slice tomato. Break 1 egg into each cup. Sprinkle with salt, pepper, and hot sauce to taste. Sprinkle 1 tablespoon each of cheese and onions on top. Bake 15 minutes for loose eggs, 20 to 25 minutes for medium or hard eggs. Serve immediately.

Per serving: 150 calories, 9 grams fat, 231 milligrams cholesterol, 409 mgrams sodium


Baked Eggs Florentine

Ingredients:

Directions:

1. In a med mixing bowl stir together soup, carrot, water chestnuts, yogurt, Parmesan cheese, and 1/8 t pepper.

2. Stir in spinach. Divide spinach mixture among 4 individual casseroles.

3. Use a spoon to make an indentation in the center of the spinach mixture. (or, spread the spinach mixture in a 10x6x2" baking dish. Make 4 indentations in the mixture.)

4. Break 1 egg into each indentation.

5. Bake, covered, in a 350 deg F oven about 45 minutes or till whites are set and yolks are beginning to set. Sprinkle with additional pepper, if desired.

Comments on Baked Eggs Florentine Recipe:

This recipe is low-cholesterol with 1.75mg per serving

This recipe is high in Vitamin A with 280% of your daily recommended intake per serving. This recipe is a good source of Vitamin C with 11% of your daily recommended intake per serving. This recipe is a good source of Vitamin E with 13% of your daily recommended intake per serving.


Baked eggs florentine

We've turned this traditional brunch recipe into a midweek meal that everyone's sure to enjoy.

(1½lb) new potatoes, quartered

Bring a medium pan of water to the boil and simmer potato pieces for 8-10min or until just tender. Drain potatoes and leave to steam dry until needed. Preheat oven to 170°C (150°C fan) mark 3.

Meanwhile, in a large separate pan, melt the butter over a gentle heat and fry the onion for 10min until softened. Stir in mustard and crème fraîche, then carefully mix in the potatoes and some seasoning. Empty into a rough 1.6 litre (2¾ pint) ovenproof serving dish.

Return empty onion pan to the heat and add the spinach. Cook, stirring, until wilted. Set aside for a few minutes until cool enough to handle. Lift handfuls of the spinach over the sink and squeeze out as much liquid as you can. Return the squeezed spinach to the pan and stir through the pesto and some seasoning.

Dot spinach on top of the potatoes. Make four wells in the mixture and crack in the eggs. Bake in the oven for about 25min or until whites are just set and the yolks are still runny. Serve immediately with toasted crusty bread.


Baked Eggs Florentine with Ham

Creamy, cheesy and indulgent, this Baked Eggs Florentine with Ham dish is an instant brunch classic. With a touch of cream, a sprinkle of parmesan, bright spinach, and salty ham, this dish is pretty nearly bliss. Follow me, Chef Jenn, as I show you all my chef tips and tricks to make this amazing keto brunch recipe perfectly every time!

It might sound and look fancy, but there&rsquos nothing frou-frou about this humble dish of eggs, spinach, ham, and cream. Oh, and don&rsquot forget the cheese!

On the table in about 30 minutes, the toughest part about making this keto breakfast recipe is wilting the spinach and then draining it. Oh, that and waiting for it to cook while you salivate over the amazing aromas coming out of the oven!

Spinach, ham, cheese and cream &ndash it&rsquos a magical combination of ingredients, and in this easy-to-make layered dish, you can impress your family, friends and even yourself with this amazing keto breakfast recipe.

Join our Facebook group for friendly keto support, and for videos on how to make these recipes, subscribe to my YouTube channel!


Watch the video: Απλά βάλτε ένα αυγό σε μια ντομάτα και θα εκπλαγείτε! συνταγή αυγού ASMR (December 2021).