Baked Eggs Florentine
Ingredients
8 slices
Pepperidge Farms Very Thin White Bread, crust removed
5 tbsp.
Kowalski's Butter, divided
2 tbsp.
Kowalski's Extra Virgin Olive Oil
1 tbsp.
finely chopped onion
1 tsp.
chopped garlic
½ tsp.
kosher salt, plus more for seasoning eggs
¼ tsp.
freshly ground Kowalski's Black Peppercorns, plus more for seasoning eggs
5 oz.
fresh baby spinach
½ cup
julienne-cut sun-dried tomatoes in olive oil and herbs, drained and blotted dry, divided
8
eggs
8 tsp.
heavy cream, divided
1 tbsp.
butter, cut into 8 small pieces
½ cup
grated Gruyère cheese, divided
Directions
- Preheat oven to 350°.
- In a small microwave-safe dish, melt 4 tbsp. butter in the microwave.
- Brush both sides of bread with melted butter; press 1 slice of bread into the bottom of 8 (6 oz.) ramekins.
- Bake ramekins in preheated oven for 5 min.; remove from oven and set aside.
- In a large sauté pan, heat olive oil over medium heat. Add onion and garlic; sauté until softened (about 2 min.).
- Season with ½ tsp. salt and ¼ tsp. pepper.
- Add spinach; cook until wilted (about 2 min.).
- Divide spinach mixture evenly among ramekins; top with sun-dried tomatoes.
- Carefully crack eggs into ramekins; season with salt and pepper.
- Top each egg with 1 tsp. cream and a piece of remaining butter.
- Place ramekins in a shallow baking pan; bake until egg whites are just set but yolks are still runny (15-20 min.), rotating pan halfway through baking time. Sprinkle each ramekin with cheese during last 3 min. of baking.
- Serve immediately.
