Baked Eggs Florentine
The number of servings can be easily adjusted to fill whatever number of servings desired.
Servings: 6 or adjust as desired
Ingredients
- 6 slices square-shaped bread of choice
- 6 teaspoons butter or olive oil
- 36 fresh spinach leaves
- 6 tbsp fresh spinach, chard leaves or other greens
- 6 medium or large size eggs (large eggs may spill over edge of muffin cups so be sure to grease top of pan)
Instructions
- Preheat oven to 375°F. Use a non-stick coated 6 or 12-cup muffin pan, or coat muffin tin with cooking spray, butter or oil in addition to buttering the bread.
- Spread bread with butter, or brush with olive oil. With buttered side against the inside of the muffin cup, press and tuck each slice firmly into cups. Crust edges will extend above cup.
- Overlap 6 baby spinach leaves or a few torn greens around the inside of the bread cup. Add 1/2 tablespoon Parmesan or other cheese. Crack an egg over the cheese. Sprinkle with another 1/2 tablespoon Parmesan and a generous grind of black pepper.
- Bake 20-25 minutes until eggs are just set or desired doneness. Scoop each egg cup from pan with a silicon spatula. Serve warm or room temperature with marinara sauce or salsa if desired.