Baked Eggs Florentine
This is the perfect technique to deliver baked eggs where the whites are cooked but not rubbery and stuck to the sides of the ramekin while also still having a creamy, runny yolk. Serve with Bacon or Ham and top with a creamy Hollandaise Sauce for the perfect brunch.
6 -1 egg servings
- 2 tablespoons unsalted butter
- 1 large shallot, minced
- 1 tablespoon all-purpose flour
- 3/4 cup half-and-half
- 10 ounces frozen spinach, thawed and squeezed dry
- 2 ounces Parmesan cheese, grated (1 cup)
- Salt and pepper
- 1/8 teaspoon dry mustard
- 1/8 teaspoon ground nutmeg
- Pinch cayenne pepper
- Vegetable oil spray
- 6 large eggs
- 12 slices cooked bacon
- Hollandaise Sauce
- 1. Adjust oven rack to middle position and heat oven to 500 degrees.
- 2. Melt butter in medium saucepan over medium heat. Add shallot and cook, stirring occasionally, until softened, about 3 minutes. Stir in flour and cook, stirring constantly, for 1 minute. Gradually whisk in half-and-half; bring mixture to boil, whisking constantly. Simmer, whisking frequently, until thickened, 2 to 3 minutes. Remove pan from heat and stir in spinach, Parmesan, 3/4 teaspoon salt, 1/2 teaspoon pepper, mustard, nutmeg, and cayenne.
- 3. Lightly spray six 6-ounce ramekins with oil spray. Evenly divide spinach filling among ramekins. Using back of spoon, push filling 1 inch up sides of ramekins to create 1/8-inch-thick layer. Shape remaining filling in bottom of ramekin into 1 1/2-inch diameter mound, making shallow indentation in center of mound large enough to hold yolk. Place filled ramekins in 13 by 9-inch glass baking dish. Bake until filling just starts to brown, about 7 minutes, rotating dish halfway through baking.
- 4. While filling is heating, crack eggs (taking care not to break yolks) into individual cups or bowls. Remove baking dish with ramekins from oven and place on wire rack. Gently pour eggs from cups into hot ramekins, centering yolk in filling. Lightly spray surface of each egg with oil spray and sprinkle each evenly with pinch salt. Return baking dish to oven and bake until whites are just opaque but still tremble (carryover heat will cook whites through), 6 to 8 minutes, rotating dish halfway through baking.
- 5. Remove dish from oven and, using tongs, transfer ramekins to wire rack. Let stand until whites are firm and set (yolks should still be runny), about 10 minutes. Serve immediately topped with Hollandaise Sauce and a side of bacon.
- TO MAKE AHEAD: Follow recipe through step 3, skipping baking of lined ramekins. Wrap ramekins with plastic wrap and refrigerate for up to 3 days. To serve, remove plastic and heat lined ramekins, directly from refrigerator, for additional 3 to 4 minutes (10 to 11 minutes total) before proceeding with recipe.