Kitchen Garden Seeds

Nestled Baked Eggs Florentine
Jo-Anne van den Berg-Ohms John Scheepers * Bantam, CT
Recipe Seeds

We love having Creamed Spinach leftovers so we can make lazy weekend morning Nestled Baked Eggs Florentine. If there's a crowd expected, we'll make a fresh batch of Creamed Spinach and assemble the nestled eggs in a baking dish rather than individual ramekins.

Nestled Baked Eggs Florentine
Creamed Spinach
  • 2 pounds fresh Spinach
  • 5 tablespoons butter
  • 1/4 cup finely chopped Shallots
  • 1/4 cup finely chopped Leeks
  • 1 teaspoon minced Garlic
  • 3/4 cup heavy cream
  • Kosher salt and freshly cracked black pepper to taste
  • Freshly grated nutmeg
  • 1/2 cup finely grated Parmesan cheese
  • Preheat the oven to 400°F. Put about 1/2 cup Creamed Spinach in individual buttered ramekins. With a spoon, create a hollow deep enough to hold one egg. Crack the egg and pour it gently into the hollow. Bake at 400°F for 20 minutes. Remove from the oven and top each ramekin with grated Fontina cheese (it’s a terrific quick melting cheese.) Turn the oven off and place the ramekin(s) back in the oven for 2 minutes or so until the cheese is melted. This timing should yield eggs with well set whites and yolks that are medium well down. (For more runny yolks, reduce the amount of time that the eggs bake before you turn off the oven and cover them with grated Fontina.)