SO tasty, and so quick! Many of my ‘breakfast’ posts serve as a weeknight meal and this is no exception. Borrowed from ‘Whitewater Cooks with Passion’, by Shelley Adams, what I’ve listed below is a doubling of her recipe, as that’s what works for our family – enjoy!

Eggs Florentine

4 T. butter

1 lb./454 g fresh spinach or kale, roughly chopped (I used the baby spinach and kale combo bag from Costco, I find that straight spinach tends to be a bit too wilty)

1 t. nutmeg

1 1/2 t. salt AND 1 t. freshly ground pepper

1/2 c. EACH cream AND milk (or all cream if you prefer)

8 to 10 eggs (however many will fit!)

3/4 c. freshly grated Parmesan (or another strong, hard cheese)

Preheat the oven to 375 and start melting the butter in a large, oven-proof skillet on your stove-top.  Add all of your greens and use tongs to stir and turn the leaves until all are just starting to wilt – this will be quite quick, and even though it seems like a crazy amount, the greens will cook down.  Stir in the nutmeg, salt and pepper, then stir in the cream and milk, then turn off the stove-top heat and make indentations in the mix for as many eggs as you will be making.

Carefully crack an egg into each indentation (I used 9 this time), sprinkle the whole lot liberally with Parmesan and bake in the oven for about 25 minutes until the eggs have set and the whole skillet is bubbling.  I had some leftover rice that I served as a base for the girls, Brock and I loved this straight up!  I also recommend that you use a slotted spoon to do your dishing up, no matter what you do, it’s juicy!

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