Sunday, May 10, 2009

Eggs Florentine

This is one of my favorite breakfast-for-dinner treats. It also works well for brunch and holiday mornings. Some multiplication or division will right-size the recipe and make it perfect for your family. I've never been good with this kind of leftover, so, rather than put myself in a pitch or toss dilemma, I do a head count. For every person being fed an 8-ounce custard cup, 1/2 cup sauteed spinach, 1 egg, 2 to 3 tablespoons heavy cream and 2 to 3 tablespoons coarsely grated Parmesan or Asiago cheese is required. Once the spinach is prepared this becomes an assembly line entree. As a rule of thumb, 8-ounces of uncooked spinach will wilt to half a cup when cooked, so plan accordingly. I use a wok to saute the spinach because of its high sides. The spinach can be prepared well in advance of assembly but I wouldn't complete the package too far ahead of serving. You can use reduced fat dairy products but if you go too far your eggs Florentine will become baked eggs with green stuff. Here's the recipe.

Baked Eggs Florentine

2 pounds fresh spinach, washed, stems removed
4 cloves thinly sliced garlic
2 tablespoons olive oil
4 large eggs
1/2 to 3/4 cup heavy cream
1/2 to 3/4 cup coarsely grated Parmesan or Asiago cheese
Coarse sea salt
Freshly cracked black pepper

1) Preheat oven to 375 degrees F. Spray four 8-ounce custard cups or ramekins with nonstick cooking spray. Set aside.
1) Heat a large wok or high-sided pan over medium high heat. Add oil. Add garlic and cook for 30 seconds, stirring constantly. Add spinach and cook, moving bottom to top until just wilted, about 2 minutes. Transfer to a colander and allow to drain.
2) Place 1/2 cup spinach in each ramekin. Make a well in center. Pour 1 to 2 tablespoons cream into each cup. Crack one egg into each well. Sprinkle each with cheese. Top each ramekin with 1 tablespoon heavy cream. Place on a baking sheet.
3) Transfer to oven and bake until egg white is just set, about 10 to 12 minutes. At this point, yoke will be cook but still runny. If you prefer firm yolks continue cooking until done to your liking. Transfer to serving plates. Sprinkle top of ramekins with coarse sea salt and cracked pepper. Serve piping hot. Yield: 4 servings.


Heather S-G said...

Sounds perfect. Happy Mother's Day, Mary :)

Schnitzel and the Trout said...

Wonderful. I could eat this now. Thanks for a new idea to me.

Lori said...

That is a beautiful treat indeed.

Happy Mother's Day Mary. I hope you enjoy your day.

noble pig said...

How I would love that for brunch!

Happy Mother's Day Mary, I hope you have a great one!

Hootin' Anni said...

Dear man of mine took me out for Mother's Day brunch and I had huevos rancheros. But now, looking at you eggs florentine, I'm still hungry enough....


Hope your Mother's Day finds you happy, healthy and it's filled with lots o' love!!!!

Katy ~ said...

Truly a special breakfast,elegant and delicious. Sweetie-Pi has a birthday coming up in a month; I'm thinking this may be just the perfect breakfast.

Cathy said...

Oh my, does this look yummy. I'm always looking for single serving meals so this is perfect.

Happy Mother's Day Mary.

Karen said...

I love baked eggs... will have to try this with the spinach. I like to have baked eggs for dinner, too!

Sweetie said...

The Baked Eggs Florentine would be a wonderful brunch for house guests. Thanks for sharing.

chow and chatter said...

looks delicious, you look like an chef, lol

Mary Bergfeld said...

Rebecca, I'm so glad to see that you've joined our merry band of cookers. Thanks so much for the award.

Anonymous said...

YUM! I love eggs any style. Your eggs florentine sounds delicious.

free online adventure games said...

Wow this is something new I'd like to try! Eggs Florentine is one of those dishes I hardly see being served anywhere where I live. Thanks for making it accessible and so simple.

Tanna said...

Oh, yes!! Yum!!

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