Eggs Florentine is a classic and delicious dish that combines the richness of eggs with the vibrant flavors of spinach. It is a perfect way to utilize leftover cooked spinach, transforming it into a satisfying meal. The eggs are nestled in a bed of sautéed spinach, topped with Parmesan cheese and breadcrumbs for a crispy finish. This recipe offers a flavorful and nutritious option for breakfast or brunch, and it can be customized to suit your taste preferences.
MAKES: 4 servings
TIME: About 45 minutes
INGREDIENTS:
- 2 pounds fresh spinach, washed and trimmed
- 3 tablespoons butter or extra virgin olive oil
- 8 eggs
- Salt and freshly ground black pepper
- 1/2 cup freshly grated Parmesan cheese
- 1/2 cup bread crumbs, preferably fresh
INSTRUCTIONS:
- Preheat the oven to 350°F. Bring a large pot of salted water to a boil. Add the spinach to the boiling water and cook for about a minute until it becomes bright green and tender. Drain the spinach well and let it cool. Once cooled, squeeze out the excess moisture and chop the spinach.
- Place the butter or oil in a 9×13-inch baking pan and put it in the oven to melt the butter or heat the oil. Once melted or hot, add the chopped spinach to the pan, stirring to coat it with the fat. Spread the spinach out in the pan and use the back of a spoon to create 8 small nests within the spinach.
- Crack one egg into each nest. Season the eggs with salt, freshly ground black pepper, grated Parmesan cheese, and bread crumbs.
- Bake the dish for 15 to 20 minutes, or until the eggs are just set and the whites have solidified. The cooking time may vary depending on your desired level of doneness for the eggs. Scoop out each serving of baked eggs with some spinach and serve on toast or toasted English muffins.
VARIATION – Baked Eggs with Onions and Cheese:
- Substitute 4 cups of sliced onions for the spinach.
- In Step 2, use a large skillet over medium heat instead of a baking pan. Add the butter or oil to the skillet and cook the onions, stirring occasionally, until they become very soft and tender but not browned (approximately 15 minutes).
- Skip tossing the onions in the oil as mentioned in the first part of Step 3.
- Instead of Parmesan cheese, use cheddar or any other melting cheese of your choice.
- Proceed with the recipe as instructed.
TIPS:
- Opt for fresh spinach instead of frozen for the best flavor and texture. Wash and trim the spinach before cooking to ensure it’s clean and ready to use.
- After cooking the spinach, make sure to drain it well and squeeze out any excess moisture. This step is crucial to prevent the dish from becoming watery.
- While sautéing the spinach in butter or olive oil, season it with salt and pepper to enhance the flavor. You can also add a touch of garlic or other spices for extra taste.
- Use the back of a spoon to create small nests or wells in the spinach for the eggs. This helps to keep the eggs in place and prevents them from spreading out too much during baking.
