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baked eggs florentine

(3 ratings)
Northwestgal avatar
Recipe by
Vickie Parks
@Northwestgal
Renton, WA

It's a great quick breakfast for the two of us. But I will often increase the ingredients and make this in a quiche pan for large brunches because it's easy to prepare, and it's really quite tasty. Each serving is 183 calories.

(3 ratings)
yield 2 serving(s)
prep time 10 Min
cook time 20 Min
method Bake

Ingredients For baked eggs florentine

  • 1 tsp
    margarine
  • 1 c
    thawed frozen chopped spinach, well drained
  • 1/4 c
    part-skim ricotta cheese
  • 1 Tbsp
    grated parmesan cheese, divided
  • 1 tsp
    garlic powder
  • 1/2 tsp
    dried thyme leaves
  • 1/4 tsp
    salt
  • 1/8 tsp
    black pepper
  • 1/8 tsp
    ground nutmeg
  • 2 lg
    eggs
  • 2 tsp
    low-fat half-and-half

How To Make baked eggs florentine

  • 1
    Preheat oven to 350°F. Spray two 10-ounce oven-proof ramekins or custard cups with non-stick cooking spray; set aside.
  • 2
    In a 9-inch skillet, melt margarine. Add spinach and cook over high heat, stirring frequently, until spinach is heated through, about 2 to 3 minutes.
  • 3
    Transfer cooked spinach to a medium-size mixing bowl. Add ricotta cheese, 2 teaspoons parmesan cheese, garlic, thyme, salt, pepper, and nutmeg. Mix well.
  • 4
    Spoon half of the spinach mixture into each of the prepared ramekins. Using the back of a spoon, make an indentation in the center of each portion. Being careful not to break the yolk, break 1 egg into a small dish, and then slide it into the one of the indentations; repeat with remaining egg. Pour 1 teaspoon half-and-half over each egg, then sprinkle each with remaining 1/2 teaspoon parmesan cheese.
  • 5
    Place ramekins in preheated oven (350°), and bake 8 to 10 minutes or until eggs are set. Serve immediately.
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