Baked Eggs Florentine
Description
Baked eggs can be yummy and delicious when served the French way, with cream, spinach and herbs. Don't just serve them for breakfast either. They're great for lunch and dinner, too!
Ingredients
1 slice bread, torn into rough breadcrumbs
3 T. olive oil, divided
2 t. fresh thyme leaves
2 cloves garlic, minced
1 large shallot
5 oz. baby spinach
4 large eggs
1/2 c. heavy cream
1 T. fresh chopped tarragon
pinch of freshly grated nutmeg
salt, to taste
freshly ground black pepper, to taste
Directions
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Preheat oven to 375 degrees.
Add 1 T. oil to a skillet; stir-fry breadcrumbs for about 10 minutes until browned and crispy. Season with salt and pepper and thyme; set aside.
Heat remaining oil in the skillet; saute garlic and shallot for several minutes, stirring constantly. Add spinach; stir until wilted; season with a pinch of salt.
Place spinach in the bottom of a gratin dish. Make 4 little indents for the eggs, spaced evenly around the dish; crack 1 egg into each indent. Pour cream around eggs; top with the tarragon; sprinkle with salt and pepper. Finish with a dusting of fresh nutmeg.
Bake for 15 minutes, or until whites are just set but yolks are runny. Top with breadcrumbs and more fresh herbs, if desired.
Serve immediately.
2 servings.
*Since ovens don't all cook evenly, you may need to rotate the dish once during cooking.
**It’s best to stick to gratin-style baking dishes for this recipe, if you want to cook for more servings, do it in multiple dishes. If baking too many eggs in one large casserole, the ones in the center won’t get done. A 24 oz. capacity French gratin dish is best.