Parmesan Eggs Florentine Recipe

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PARMESAN EGGS FLORENTINE

Judy W

By
@zoobie

Who needs Eggs Benedict when you can serve this delicious dish instead?


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Comments:

Serves:

4

Prep:

15 Min

Cook:

10 Min

Ingredients

1 Tbsp
olive oil
1 c
sliced button mushrooms
2 c
fresh spinach
1 c
low-sodium pasta sauce
4
whole eggs
1/4 c
grated parmesan cheese
salt and pepper

Directions Step-By-Step

1
Preheat the oven to 400^. Heat the olive oil in a stove-top-to-oven casserole or in a large skillet with a oven-proof handle.
Add the mushrooms and saute 2 minutes. Add the spinach and stir until the spinach wilts.
Add the pasta sauce and stir to combine with the vegetables.
2
Evenly distribute the vegetables over the casserole, and make 4 indentations in the vegetables with the back of a spoon. Carefully break the eggs into the indentations, keeping the yolks whole. Sprinkle the eggs with cheese & salt and pepper to taste.
3
Place the casserole in the preheated oven and bake 10 minutes or until the egg whites are set, but the yolks are still a little runny. Remove and spoon out one egg with the vegetables per person.

About this Recipe

Course/Dish: Breakfast Casseroles, Eggs
Other Tag: Quick & Easy