Real Recipes From Real Home Cooks ®

parmesan eggs florentine

(1 rating)
Recipe by
Judy W
somewhere in, MI

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

(1 rating)
yield 4 serving(s)
prep time 15 Min
cook time 10 Min

Ingredients For parmesan eggs florentine

  • 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

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.