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Baked Eggs Florentine Recipe
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To make Baked Eggs Florentine you will need
Ingredients
| 10 | ounces | Frozen chopped spinach; thawed | | 1/2 | cups | Half and half | | 1/4 | teaspoons | Grated nutmeg | | 8 | | Eggs | | 1 | cup | Swiss cheese; grated | | 4 | slices | Pumpernickel rye bread; toasted |
Instructions
Prep: 5 min, Cook: 15 min. Preheat oven to 325øF. Place spinach in a sieve
and press to squeeze out as much water as possible. Spread spinach in
bottom of 4 lightly buttered shallow ramekins or individual gratin dishes.
Drizzle each with 1 Tbs. half and half. Season with nutmeg and salt and
pepper to taste. Carefully break 2 eggs into each dish. Drizzle with
remaining milk and sprinkle with cheese. Bake 12-15 minutes, until whites
are just set and cheese is melted. Serve with toast.
This recipe serves 4 people. Because this recipe is for a particular size
pan, it adjusts the number of servings only in multiples of 4.
Enjoy your Baked Eggs Florentine
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Tue 26 Aug 2008
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