Baked Eggs Florentine
Baked Eggs Florentine ~ a simple but delicious dish of baked eggs with spinach. This satisfying low carb recipe makes an elegant breakfast, brunch, or cozy dinner.
Servings: 4
Ingredients
- 1 slice bread, torn into rough crumbs
- 3 Tbsp olive oil
- 2 tsp fresh thyme leaves
- 2 cloves garlic
- 1 large shallot
- 5 ounces baby spinach
- 4 large eggs
- 1/2 cup heavy cream
- 1 Tbsp fresh chopped tarragon
- 1 pinch freshly grated nutmeg
- salt and black pepper, to taste
Instructions
- Set oven to 375 degrees F.
- Add a tablespoon of oil to a skillet and stir fry the bread crumbs for about 10 minutes until they are browned and crispy. Hit them with a little salt and pepper, and add the thyme. Set aside.
- Heat the remaining oil in the skillet and saute the garlic and shallot for a couple of minutes, stirring constantly. Add the spinach and stir until it wilts. Season with a pinch of salt.
- Put the spinach in the bottom of a gratin dish. Make four little indents for the eggs, and space them evenly around the dish.
- Crack an egg into each indent. Pour the cream around the eggs, and top with the tarragon. Sprinkle with salt and fresh cracked black pepper. Finish with a dusting of fresh nutmeg.
- Bake for 15 minutes, or until the whites are just set but the yolks are runny. Top with the breadcrumbs and more fresh herbs, if you like. Serve immediately.
Nutrition
Serving: 2 eggs · Calories: 311 kcal · Carbohydrates: 10.5 g · Protein: 9.45 g · Fat: 26.36 g · Saturated Fat: 9.92 g · Sodium: 361.41 mg · Fiber: 1.96 g · Sugar: 3.19 g
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although The View from Great Island attempts to provide accurate nutritional information, these figures are only estimates.
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