Baked Eggs Florentine
Baking eggs is one of most basic and simple ways to prepare eggs. Also referred to as 'shirred eggs' or 'eggs en cocotte', this method of preparing eggs is a traditional dish in France where eggs and creme are combined in buttered ramekins and baked in a water bath or 'bain marie' then served with crusty bread.
We liked this Baked Eggs Florentine recipe because it is a simple and elegant way to prepare eggs for one or for many. Inspired by the traditional method of preparation, I kept it healthy by eliminating the cream and adding spinach. A light topping of Panko crumbs, Parmesan cheese and our hand-blended Italian Seasoning adds some Mediterranean flavor and texture to the dish.
You can prepare the eggs in small dishes or ramekins or prepare them, as we did, in an oven safe skillet and serve them individually on top of half of a toasted English muffin.
- 2 Tablespoons Panko crumbs
- 2 Tablespoons Parmesan cheese, grated
- 1 Tablespoon Italian Seasoning
- 1 Tablespoon olive oil
- 1 bag baby spinach (9 or 10 ounces)
- 4 large eggs
- Kosher Salt and Pepper
- 2 whole wheat English muffins split and toasted
- Preheat oven to 300 degrees.
- In a small bowl, combine Panko, cheese and Italian Seasoning.
- In a 10 inch ovenproof skillet on medium high heat, add olive oil.
- Saute spinach until it starts to turn bright green and is slightly wilted.
- Remove from heat and divide spinach into 4 equal parts in the skillet with a small depression in the middle of each section of spinach.
- Carefully, crack an egg on top of each section of spinach, placing the egg in the small depression of each section.
- Sprinkle with the Panko mixture and transfer to oven.
- Bake for 8 to 12 minutes or until eggs are cooked to the desired firmness.
- Remove from oven and carefully scoop each egg and spinach section onto an English muffin half.
- Add Salt and Pepper to taste (optional).
- Serve hot.
