Baked Eggs Florentine

2
Vickie Parks

By
@Northwestgal

It's a great quick breakfast for the two of us. But I will often increase the ingredients and make this in a quiche pan for large brunches because it's easy to prepare, and it's really quite tasty. Each serving is 183 calories.

Rating:

★★★★★ 3 votes

Comments:
Serves:
2
Prep:
10 Min
Cook:
20 Min
Method:
Bake

Ingredients

  • 1 tsp
    margarine
  • 1 c
    thawed frozen chopped spinach, well drained
  • 1/4 c
    part-skim ricotta cheese
  • 1 Tbsp
    grated parmesan cheese, divided
  • 1 tsp
    garlic powder
  • 1/2 tsp
    dried thyme leaves
  • 1/4 tsp
    salt
  • 1/8 tsp
    black pepper
  • 1/8 tsp
    ground nutmeg
  • 2 large
    eggs
  • 2 tsp
    low-fat half-and-half

How to Make Baked Eggs Florentine

Step-by-Step

  1. Preheat oven to 350°F.

    Spray two 10-ounce oven-proof ramekins or custard cups with non-stick cooking spray; set aside.
  2. In a 9-inch skillet, melt margarine. Add spinach and cook over high heat, stirring frequently, until spinach is heated through, about 2 to 3 minutes.
  3. Transfer cooked spinach to a medium-size mixing bowl. Add ricotta cheese, 2 teaspoons parmesan cheese, garlic, thyme, salt, pepper, and nutmeg. Mix well.
  4. Spoon half of the spinach mixture into each of the prepared ramekins. Using the back of a spoon, make an indentation in the center of each portion. Being careful not to break the yolk, break 1 egg into a small dish, and then slide it into the one of the indentations; repeat with remaining egg. Pour 1 teaspoon half-and-half over each egg, then sprinkle each with remaining 1/2 teaspoon parmesan cheese.
  5. Place ramekins in preheated oven (350°), and bake 8 to 10 minutes or until eggs are set. Serve immediately.

Printable Recipe Card

About Baked Eggs Florentine

Course/Dish: Eggs
Main Ingredient: Eggs
Regional Style: Italian
Dietary Needs: Low Carb
Other Tag: Quick & Easy



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