|Baked Eggs Florentine|
Ben found this dish easy to make, but if you like your eggs runny like he does, you will want to decrease the baking time a bit. This recipe is a definite keeper and would make for a great dinner, too. The next time we have it we are adding a bit of minced garlic and red pepper flake to the spinach, and sprinkling the cheese on top rather than mixing it in (it did get a bit lost). The addition of a tomato slice or two under the spinach would be fantastic, especially once summer tomatoes are here. Come on summer!
Baked Eggs Florentine
2 tsp olive oil
1 large shallot, diced
1 1/2 lb baby spinach, large stems removed
4 large eggs (or more)
coarse salt and freshly ground black pepper, to taste
2 tbsp shredded Asagio or Parmesan cheese
Preheat an oven to 400°F. Lightly spritz four oven-safe dishes or ramekins with cooking spray. Heat a large nonstick skillet over medium-low heat, add oil, shallots and cook 2-3 minutes. Add spinach, salt and pepper and cook until the spinach wilts, about 2-3 minutes. Mix in cheese and remove from heat.
Divide the wilted spinach among the oven-safe dishes, making a well or two in the center of each. Break an egg into each well and season with salt and pepper. Place the ramekins on one or two rimmed baking sheets and bake until the whites are set and the yolks are firm around the edges but still soft in the center, about 17 minutes or to your liking. Serve immediately. These were perfect with a toasted light whole grain English muffin on the side.
One quarter of the spinach with one eggs is 4 points, two eggs are 6 points. A light whole grain English muffin is 2 points.