August 6, 2009

Eggs Florentine




A delightful breakfast dish that is simple to make and good to eat!  

Over Easy Eggs Florentine 

4 or 8 servings 

2 cups cooked spinach - well drained, and seasoned to taste with salt and pepper
1 cup heavy cream
Hot pepper sauce - to taste
8 Eggs
1 cup grated Swiss cheese
1/3 cup grated or shredded parmesan cheese

Preheat oven to 375 degrees.
For single servings: Butter 8 small ramekins or custard cups.
For Double egg servings: Butter 4 small souffle dishes.
Divide the spinach among each dish with a layer of spinach on the bottom and going up the sides. Mix cream and hot sauce. Pour about 1 tablespoon (for each egg) of the cream mixture over spinach in each dish. Mix Swiss and Parmesan cheeses together. Divide cheese mixture over the top of the dishes. Break 1 or 2 eggs into each dish, then top with another tablespoon or two of cream. Place filled dishes in a water bath (a baking pan, filled halfway up the sides of the cups with boiling water). Bake for 10 to 12 minutes or until egg white are completely cooked. (If you don't like your yolks runny, cook longer).

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