Thursday, August 26, 2010

28. Baked Eggs Florentine

I've come across several "baked" egg recipes lately. I wasn't ever thrilled with any one I've come across, given I haven't loved all of the ingredients on the list. I really wanted a gourmet breakfast and decided to think about everything I love in my favorite frittata from my favorite cafe in town and I'd make a baked egg dish with a similar flavor.

I've made up the name on my own. It might be close to eggs florentine (eggs with spinach and cream sauce) but if you don't think so, then we'll just call it the baked egg thingy I put spinach in. The end.

I've gathered eggs, spinach, mushrooms, tomatoes, basil, garlic, parmesan cheese, heavy cream, butter, salt and pepper.

Start by preheating the oven to 450 degrees and greasing your baking dishes. I've used individual casserole dishes, but you can also use ramekins. Or how about just one big casserole dish?

After you've greased it, layer your spinach, mushrooms, tomatoes, and half the basil - dividing the ingredients evenly.

Next add the butter and heavy cream - again divided evenly.

Sprinkle a little shaved parmesan cheese on top and pop in the oven for 7-8 minutes. I found it easiest to put my individual dishes on a baking sheet. You want the spinach to wilt and the butter to melt.

Remove from the oven and carefully crack two eggs in to each baking dish.

Top with the rest of the basil, a little more parmesan cheese and a dash of salt & pepper. Place back in the oven to bake for an additional 7-8 minutes (9-10 minutes for a firmer yolk). Remove from the oven and allow to set.

I wish the picture had done this justice. It was so much prettier in person. It looked beautiful in my pink pyrex and tasted absolutely amazing! These would be great for a quiet Sunday breakfast, to impress a house guest or even for a brunch or shower!

Make this soon. I promise you'll enjoy!


Baked Eggs Florentine

8 whole eggs
1 cup spinach
1 cup mushrooms
1 cup tomatoes
2 tbsp butter
1/2 cup heavy cream
1 sprig fresh basil
Parmesan for sprinkling
Salt & Pepper to taste

Preaheat oven to 450 degrees & grease baking dishes.

Tear spinach leaves, dice mushrooms & tomatoes, remove basil leaves from stem and tear. Layer spinach, mushrooms, tomatoes and half the basil in the baking dishes - dividing evenly.

Cube 2 tbsp cold butter & divide evenly among the baking dishes along with the heavy cream. Place individual dishes on a baking sheet, sprinkle with a bit of shaved parmesan and place in the oven for 7-8 minutes.

Remove from the oven and carefully crack 2 eggs in to each baking dish. Top with the rest of the basil, a little parmesan cheese and a dash of salt & pepper. Place in the oven to bake for an additional 7-8 minutes. Cook 9-10 minutes for firmer yolks.

Remove from the oven and allow to set prior to serving.

Serves 4

3 comments:

malia said...

cool! thanks for the directions and the pictures. i never knew how to make eggs florentine before!

malia said...

i'd love for you to link this up to my first linky party-- "a crafty soiree"
www.yesterdayontuesday.com
xoxo! malia

Katie's Nesting Spot said...

Sounds yummy, except for the mushrooms, besides that I'd make it the same way. Looks like a nice meal to serve for brunch. Thanks for joining me and Malia on our first Crafty Soiree!