Baked Eggs Florentine

Makes 6-8 servings

These little ramekins are filled with cream of spinach, eggs, Parmesan cheese, white cheddar cheese and bread crumbs... popped into the oven and served warm... this is outstanding!

ingredients

EGGS FLORENTINE:
Butter
1 cup creamed spinach (recipe below)
8 large eggs
sea salt
fresh ground black pepper
1/2 cup white cheddar, shredded
buttered bread crumbs
CREAMED SPINACH:
1/2 cup butter
1 medium onion, diced small
1/2 teaspoon minced garlic
1/4 cup flour
1 cup milk
1 cup of fresh wilted spinach
1/4 teaspoon fresh grated nutmeg
salt and pepper
additional heavy cream if necessary

directions

1
First, make the creamed spinach:
2
Melt butter in medium saucepan. Add onions and saute until tender. Add Garlic.
3
Add flour to make a paste and simmer for a minute or two to get rid of the flour taste. Add milk, salt, pepper, nutmeg and whisk until thickened. Add wilted spinach and mix well. If too thick add a little extra milk to thin it out.
4
Next, lightly grease 8 ramekins or custard cups. Preheat the oven to 350 degrees and place the ramekins on a baking sheet.
5
Spoon 2 tablespoons of the creamed spinach into the bottom of each ramekin. Break an egg into a saucer or cup and gently slide the egg into the center of the ramekin. Do this with the 7 remaining ramekins. Sprinkle salt and pepper on each egg. Slide the baking tray into the oven and bake for 12 minutes.
6
Remove the tray from the oven and carefully top each egg with some shredded white cheddar cheese. Sprinkle the tops with buttered bread crumbs and a little drizzle of heavy cream. Return the tray to the oven.
7
Bake for 5 minutes longer until the egg whites are set, and up to 10 minutes if you like the yellow set as well. The cheese should be bubbling and the bread crumbs should be browned.
8
Very carefully transfer the ramekins to a plate and serve with a fork or spoons.