Any recipe with Florentine in the title generally implies that spinach is an ingredient as with this recipe. This dish is great if you have some leftover sauteed spinach in the refrigerator, and would be perfect as a brunch offering along with some crispy bacon and tender sausages.
I like my yolks to remain runny, but if you prefer your eggs cooked through, simply leave them in the oven another minute or two. Although I used individual ramekins in this recipes, you could also cook all four eggs in a small, shallow baking dish instead. This is a great weekend breakfast dish, or also makes a nice second course after soup for a light dinner.
Deborah Mele 2011
- 4 Large Fresh Eggs
- 2 Cups Sauteed Spinach
- 12 Tablespoons Heavy Cream
- Grated Parmesan Cheese
- Sea Salt
- Cracked Black Pepper
- 4 Slices Crusty Country Style Bread
- 1 Large Garlic Clove, Peeled
- 3 Tablespoons Olive Oil
- Place the bread slices under the broiler until golden brown on each side.
- Place the garlic clove on the tines of a fork and scrape the garlic along one side of the bread.
- Brush with some olive oil and set on four individual plates to be served alongside the cooked eggs.
- Preheat the oven to 350 degrees F.
- Place 1/2 Cup spinach in each of the four ramekins.
- Break an egg on top of the spinach, being careful not to crack the yolk.
- Spoon three tablespoons of heavy cream on top of each egg.
- Sprinkle each with a little sea salt, cracked pepper and Parmesan cheese.
- Bake the eggs for about 8 to 10 minutes or until the yolks are at your desired doneness.
- Serve with some toasted bread slices alongside each ramekin.