Baked Eggs Florentine – Gemperle Style
One of the best Gemperle recipes in our recipe box … Eggs Florentine can be a wonderful fall or winter meal in one. We added a bit of bacon – the old saying goes “bacon makes it better”. A salad or baguette rounds off this meal beautifully.
Baked Eggs Florentine – Gemperle Style
Eggs Florentine can be a wonderful fall or winter meal in one. We added a bit of bacon – the old saying goes “bacon makes it better”. But if you are looking for that satisfying Meatless Monday meal, skip the bacon. This meal is bound to satisfy any hard core meat eater. A salad or baguette beautifully rounds off this meal.
Course Main Course
Servings 6
Ingredients
- 2 tbsp butter
- ¼ cup onion, minced
- 1 tbsp flour
- ¾ cup whole milk or half-and-half
- 10 ounce package frozen chopped spinach, thawed (remove excess water)
- 1 cup Parmesan or Swiss cheese, grated. Additional ¼ cup to sprinkle on top
- 5 slices bacon (optional)
- Salt and pepper to taste
- ¼ tsp dry mustard
- ⅛ esp ground nutmeg
- Paprika for sprinkling on top
- Olive oil for brushing inside of ramekin
- 6 6 large eggs you can also put two eggs in each ramekin for a higher protein meal
Instructions
- Preheat oven to 450 degrees.
- Cook bacon until crisp, chop and set aside (bacon is optional)
- To make the cream sauce for the spinach, melt the butter over medium heat in a medium sized saucepan. Add minced onion and cook until soft. Slowly whisk in milk/half and half and continue whisking until thickened, 3 or 4 minutes. Turn off heat and add spinach, 1 cup grated cheese, bacon, mustard and nutmeg, and salt and pepper to taste.
- Brush olive oil on the inside of 6 ramekins (ours were 4 ½ inches diameter). Put spinach mixture in the bottom of each ramekin and push up the sides about 1 inch.
- Crack one or two eggs into each ramekin on top of the spinach. Be careful not to break the yolk. Sprinkle with a bit of cheese and paprika. Place the ramekins on a rimmed cookie sheet and place in the oven for baking.
- Bake approximately 15 minutes until the spinach mixture is bubbly and the egg whites are just about set. The yolks should still look a bit runny. Remove from oven and let sit 10 minutes until the whites are firm.
Notes
Enjoy!!! Leftover dishes also work well as a quick heat up lunch for kids.
Keyword eggs and spinach, eggs florentine
Tried this recipe?Let us know how it was!
Spinach, Feta and Caramelized Onion Quiche
Caramelized onion, feta cheese and spinach combined with nutritious eggs. Total goodness. Serve with a crisp salad and you have the perfect nutritious meal. All made with delicious Gemperle eggs!
Spinach, Feta and Caramelized Onion Quiche
Serve with a crisp salad and you have the perfect nutritious meal. All made with delicious Gemperle eggs!
Prep Time 30 minutes mins
Cook Time 30 minutes mins
Course Main Course
Servings 6
Ingredients
- 1 pastry crust
- 1 10oz package frozen chopped spinach
- ¾ cup crumbled feta cheese
- 2 large onions, chopped and caramelized
- 4 large eggs
- 1 cup whole milk or a combination of cream and milk
- ½ tsp salt
- ½ tsp ground pepper
Instructions
- Preheat Oven to 350 degrees
- Cook spinach, drain well and squeeze out the moisture so it does not drip.
- Caramelize the chopped onions over medium heat in a tablespoon of butter until golden brown about 10 minutes.
- Mix the feta, onion and spinach and spread mixture into the prepared pastry crust.
- Beat eggs, with milk/cream, salt and pepper and pour into prepared pastry crust filled with spinach filling.
- Bake in oven. Check after 25 minutes for firmness. It may need another 5-10 minutes depending on your oven.
Keyword quiche, spinach and feta quiche
Tried this recipe?Let us know how it was!
Roasted Vegetable Frittata
One of our favorite Gemperle recipes. Serve this wonderful frittata with slices of crusty French bread. Easy quick and healthy – basically a meal in a pan.
Roasted Vegetable Frittata
Serve this wonderful frittata with slices of crusty French bread. Easy quick and healthy – basically a meal in a pan.
Course Breakfast, Main Course
Servings 6
Ingredients
- 1 small zucchini, sliced thinly
- 1 red bell pepper sliced very thinly
- 2 medium size yellow or red potatoes
- 1 red onion, sliced very thinly
- ⅓ cup olive oil
- Salt and freshly ground black pepper
- 2 cloves garlic, minced
- 12 large eggs
- 1 cup whole milk or half and half
- ⅓ cup fresh Parmesan cheese, shredded
- 1 tbsp butter
- 4 scallions
Instructions
- Preheat the oven to 425 degrees.
- Pour the olive oil into a 10 inch sauté pan. Layer the zucchini, peppers, potatoes and onion in the pan Bake for 25 minutes. Remove from oven and reduce oven heat to 350 Degrees.
- Meanwhile, in a large bowl, whisk together the eggs, half-and-half, Parmesan cheese, 1 teaspoon salt, and 1/2 teaspoon pepper and garlic. Pour eggs over roasted vegetable and sprinkle scallions on top.
- Return to oven and Bake the frittata for 20 to 30 minutes, until puffed and set in the middle. Cut into 6 or 8 wedges and serve hot.
Notes
We hope you enjoyed Gemperle eggs used in some delicious main courses!
Keyword frittata
Tried this recipe?Let us know how it was!
Butternut Squash, Caramelized Onion and Kale Savory Bread Pudding
Not only is this good but it’s packed with nutrition. Serve this lovely savory bread pudding with a crisp salad and you have the perfect luncheon dish for you and your friends.
Butternut Squash, Caramelized Onion and Kale Savory Bread Pudding
“Not only is this good but it’s packed with nutrition. Serve this lovely savory bread pudding with a crisp salad and you have the perfect luncheon dish for you and your friends”
Servings 8
Ingredients
- 6 cups butternut squash, peeled and seeded
- 3 tbsp olive oil
- 1½ tsp sea salt plus additional for sprinkling
- 7 large eggs
- 2¼ cups half and half
- 6 tbsp dry white wine or sherry
- 1½ tsp Dijon mustard
- 10 cups (1 baguette) cut into cut into 1-inch pieces
- 3 cups chopped onions
- 1 bunch kale ribs removed, coarsely chopped
- 8 ounces Gruyere cheese grated
Instructions
- Preheat oven to 400°F. Toss squash with 1 tablespoon oil on baking sheet. Sprinkle with coarse salt; bake until squash is tender, 20 to 25 minutes.
- Beat eggs in large bowl. Add half and half, wine, mustard, and 1 1/2 teaspoons salt; whisk to blend. Add baguette pieces; fold gently into egg mixture. Let soak 20 minutes, stirring occasionally.
- Heat 2 tablespoons oil in large pot over medium-high heat. Add onions and sauté until golden brown and caramelized. Set aside. Add 1 tablespoon oil to pot and add kale; cover and cook 2 minutes. Uncover and stir until kale is wilted but still bright green, about 5 minutes (kale will be a bit crunchy). Reduce oven temperature to 350°F.
- Generously butter 13x9x2-inch baking dish. Using slotted spoon, transfer half of bread from egg mixture to prepared baking dish. Put half of kale and onion over bread. Put half of squash over bread kale and onion; sprinkle with half of cheese. Repeat with remaining bread, kale, onion, squash, and cheese. Pour remaining egg mixture over bread pudding.Cover bread pudding with foil. Bake 20 minutes. Remove foil; bake uncovered until custard is set and bread feels springy to touch, about 20 minutes longer.
- Preheat broiler; broil pudding until cheese browns slightly, about 2 minutes. Cool 5 minutes and serve.
Tried this recipe?Let us know how it was!
