Baked Eggs Florentine

Baked Eggs Florentine

Serves 8

Ingredients

8 slices Pepperidge Farms Very Thin White Bread, crust removed
5 tbsp. Kowalski's Butter, divided
2 tbsp. Kowalski's Extra Virgin Olive Oil
1 tbsp. finely chopped onion
1 tsp. chopped garlic
½ tsp. kosher salt, plus more for seasoning eggs
¼ tsp. freshly ground Kowalski's Black Peppercorns, plus more for seasoning eggs
5 oz. fresh baby spinach
½ cup julienne-cut sun-dried tomatoes in olive oil and herbs, drained and blotted dry, divided
8 eggs
8 tsp. heavy cream, divided
1 tbsp. butter, cut into 8 small pieces
½ cup grated Gruyère cheese, divided
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Directions
  1. Preheat oven to 350°.
  2. In a small microwave-safe dish, melt 4 tbsp. butter in the microwave.
  3. Brush both sides of bread with melted butter; press 1 slice of bread into the bottom of 8 (6 oz.) ramekins.
  4. Bake ramekins in preheated oven for 5 min.; remove from oven and set aside.
  5. In a large sauté pan, heat olive oil over medium heat. Add onion and garlic; sauté until softened (about 2 min.).
  6. Season with ½ tsp. salt and ¼ tsp. pepper.
  7. Add spinach; cook until wilted (about 2 min.).
  8. Divide spinach mixture evenly among ramekins; top with sun-dried tomatoes.
  9. Carefully crack eggs into ramekins; season with salt and pepper.
  10. Top each egg with 1 tsp. cream and a piece of remaining butter.
  11. Place ramekins in a shallow baking pan; bake until egg 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.
  12. Serve immediately.