Baked Eggs Florentine -Weight Watchers
1 cthawed frozen chopped spinach, well drained
1/4 cpart-skim ricotta cheese
1 Tbspgrated parmesan cheese, divided
1 tspgarlic powder
1/2 tspdried thyme leaves
1/8 tspblack pepper
1/8 tspground nutmeg
2 tsplow-fat half-and-half
How to Make Baked Eggs Florentine -Weight Watchers
- Preheat oven to 350°F.
Spray two 10-ounce oven-proof ramekins or custard cups with non-stick cooking spray; set aside.
- 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.
- Transfer cooked spinach to a medium-size mixing bowl. Add ricotta cheese, 2 teaspoons parmesan cheese, garlic, thyme, salt, pepper, and nutmeg. Mix well.
- 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.
- Place ramekins in preheated oven (350°), and bake 8 to 10 minutes or until eggs are set. Serve immediately.