Baked Eggs Florentine
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Baked Eggs Florentine
Baked Eggs Florentine
3 tbsp. butter softened
12 eggs
1 (10- oz.) box frozen chopped spinach thawed and squeezed dry
Salt and black pepper to taste
3/4 cup Mirabo Crème Fraîche (from the Fresh Service Deli case)
1-1/4 cups Gruyére cheese (from the Fresh Service Deli case) shredded
2 tbsp. fresh chives sliced
Prep time: 15 minutes, Cook time: 10 to 15

Preheat oven to 400°F. Spread butter into 12
(1-cup) ramekins and place on a large baking
sheet. Break 1 egg into each ramekin; break up
spinach and sprinkle evenly over eggs. Season
with salt and pepper. Stir crème fraîche until
creamy and spoon 1 tbsp. into each dish,
spreading it out slightly with the back of a spoon.
Toss together cheese and chives and sprinkle over
the top of egg mixture. Bake for 10 to 15 minutes
or until eggs reach desired doneness. (Less
cooking for soft yolks, more for firm yolks.)

Makes 12 servings.

Make-ahead tip! Place all ingredients in ramekins.
Cover and refrigerate overnight or until ready to
cook. Remove from refrigerator and bake for 15 to
20 minutes.

Variations: Add diced tomato, cooked and
crumbled bacon, chopped smoked salmon or
chopped fresh herbs, as desired.
Nutritional Information:
260 calories, 12 g protein, 23 g total fat (13 g sat.), 2 g carbohydrate, 0 g fiber, 2 g sugar, 305 mg cholesterol, 200 mg sodium, 7 points