Baked Eggs Florentine

Serves 8
  • 8 slices Pepperidge Farms Very Thin White Bread, crust removed
  • 1/4 cup melted butter
  • 2 tbsp. Kowalski's Extra Virgin Olive Oil
  • 1 tbsp. finely chopped onion
  • 1 tsp. chopped garlic
  • 1/2 tsp. kosher salt, plus extra
  • 1/4 tsp. Kowalski's Coarse Ground Black Pepper, plus extra
  • 5 oz. box organic fresh baby spinach
  • 1/2 cup julienne-cut sun-dried tomatoes in olive oil and herbs, drained and blotted dry, divided
  • 8 pasteurized eggs
  • 8 tsp. heavy cream, divided
  • 1 tbsp. butter, cut into 8 small pieces
  • 1/2 cup grated Gruyère cheese, divided

Brush both sides of bread with melted butter. Press bread into bottom of each of 8 (6 oz.) ramekins. Bake in a preheated 350° oven (5 min.); remove from oven and set aside. In a large sauté pan, heat olive oil over medium heat; sauté onion and garlic until softened (about 2 min.). Season with 1/2 tsp. salt and 1/4 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 butter. Place ramekins in a shallow baking pan; bake until 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.