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Baked eggs Florentine in ramekins
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Baked eggs florentine

Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings 4

Ingredients

  • 2 TB. butter
  • ½ cup cream
  • ½ cup parmesan cheese freshly grated
  • ¼ tsp. sea salt
  • 1 TB. butter
  • 2 TB. diced onions
  • 3 cups packed spinach chopped
  • 4 eggs
  • fresh herbs for garnish thyme, rosemary, parsley, basil all work

Instructions

  • Preheat oven to 450 degrees.
  • In a saucepan, melt 2 T. butter and add cream.
  • On medium heat, simmer butter and cream until bubbly and slightly thickened about 5 minutes.
  • Gradually add cheese, while whisking.
  • Cook on low until thick.
  • In a separate skillet, saute onions in 1 T. butter until soft, about 3 minutes.
  • Add chopped spinach and cook until wilted.
  • Add spinach and onions to cheese sauce.
  • Divide evenly into four ramekins and place ramekins on baking sheet or square dish for easy handling in the oven.
  • Bake for 10 minutes.
  • Carefully add an egg to the center of each hot ramekin and bake for an additional 6-8 mins. The white should no longer be clear and should still jiggle a bit.
  • Remove from oven and let sit for 10 minutes. The egg will continue to cook the longer it sits.
  • Garnish with fresh herbs and serve immediately.