Baked Eggs Florentine

 Baked Eggs Florentine


2 Tablespoon extra virgin olive oil

2 cloves of garlic, minced

1 shallot, chopped

2 cup of spinach, chopped

½ teaspoon each salt and pepper

4 large eggs

½ cup heavy cream

½ cup panko bread crumbs

2 teaspoons fresh thyme

1 tablespoon fresh tarragon, chopped


Preheat oven to 375 degrees F.


Heat 2 tablespoons of extra virgin olive oil in a saute pan.  Add garlic and shallot to the pan on medium high heat.  Stir constantly until the garlic and shallot softened and are paque.


Add chopped spinach and stir  until wilted. Season with salt and pepper.


Place the spinach in the bottom of a gratin or baking dish. Make 4 indents for the eggs and space them evenly around the dish.


Crack an egg into each indent.  Pour the cream around the eggs and top with tarragon. Sprinkle the tops of the eggs with salt and pepper.


Bake for 15 minutes or until the whites are just set and the yolks are runny.


Combine panko bread crumbs and thyme and top the eggs with the mixture.  

Optional: Sprinkle with fresh herbs and serve.



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