parmesan eggs florentine

How To Make parmesan eggs florentine

• 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.
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