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.
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.
Tried this recipe?Let us know how it was!