Baked Eggs Florentine

by Elise Schwartz | January 12, 2012 6:05 AM

I’ve got a yummy breakfast recipe for you today, folks!  It would also be a wonderful lunch, or heck, why not dinner, too!

Tune in tomorrow for the our first GIVEAWAY of 2012, our January Gymboss[1] Giveaway!  (Sorry to those who came on Monday looking for it.  My Auto-poster didn’t run my post on it Monday morning as it should have!  Don’t worry, I’ll make up for lost time with TWO prizes tomorrow!)

Today, we’re enjoying Baked Eggs Florentine.  It sounds fancy, the ingredients list looks a little long, but believe’s not very tedious and you can whip it up in less than 20 minutes!

Baked Eggs Florentine
Makes 4 Servings

3 large egg yolks
1/4 tsp Dijon mustard
1 Tbsp fresh lemon juice
Pinch sea salt
Pinch cayenne pepper
1/2 cup unsalted raw or organic butter, melted and hot
1 Tbsp grape seed oil
1 small onion, finely chopped
2 cloves garlic, minced
24 ounces of baby spinach, washed and shaken dry
8 free-range eggs
Paprika (for decoration)

1.)  Preheat oven to 400 degrees.  In blender, place the 3 egg yolks, mustard, lemon juice, pinch of sea salt and cayenne.  Blend for about 5 seconds on High or until fully combined.  With the blender running on Medium, remove the plastic insert from the lid and slowly stream in the hot, melted butter. Continue to blend until all the butter is incorporated.  Set aside.

2.)  Heat the grape seed oil in a large oven proof skillet (we used cast iron) over Medium High heat.  Add the onion and cook until translucent.  Add the garlic and cook for about 30 seconds longer.  Turn the heat up to High and add the spinach, a couple handfuls at a time, and cook until wilted by tossing with tongs.  Turn off heat.

3.)  Add 1/3 cup of the blender hollandaise sauce to the skillet and stir well to combine.  With the back of a spoon, make 8 indentations in the spinach. Break the eggs into the indentations (eggs may run into each other — that’s okay).  Sprinkle each egg with a little sea salt and pepper.  Transfer the skillet to oven.  Bake until the egg whites are set and the yolks are still slightly runny, about 6-8 minutes. 

4.)  Remove from oven.  Spoon remaining hollandaise sauce over each egg, sprinkle with paprika and serve.

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