healing cuisine logo

healing cuisine logo

Thursday, January 12, 2012

Baked Eggs Florentine

I've got a yummy breakfast recipe for you today, folks!  It would also be a wonderful lunch, or heck, why not dinner, too!

Tune in tomorrow for the our first GIVEAWAY of 2012, our January Gymboss Giveaway!  (Sorry to those who came on Monday looking for it.  My Auto-poster didn't run my post on it Monday morning as it should have!  Don't worry, I'll make up for lost time with TWO prizes tomorrow!)

Today, we're enjoying Baked Eggs Florentine.  It sounds fancy, the ingredients list looks a little long, but believe me..it's not very tedious and you can whip it up in less than 20 minutes!

Baked Eggs Florentine
Makes 4 Servings

3 large egg yolks
1/4 tsp Dijon mustard
1 Tbsp fresh lemon juice
Pinch sea salt
Pinch cayenne pepper
1/2 cup unsalted raw or organic butter, melted and hot
1 Tbsp grape seed oil
1 small onion, finely chopped
2 cloves garlic, minced
24 ounces of baby spinach, washed and shaken dry
8 free-range eggs
Paprika (for decoration)

1.)  Preheat oven to 400 degrees.  In blender, place the 3 egg yolks, mustard, lemon juice, pinch of sea salt and cayenne.  Blend for about 5 seconds on High or until fully combined.  With the blender running on Medium, remove the plastic insert from the lid and slowly stream in the hot, melted butter. Continue to blend until all the butter is incorporated.  Set aside.

2.)  Heat the grape seed oil in a large oven proof skillet (we used cast iron) over Medium High heat.  Add the onion and cook until translucent.  Add the garlic and cook for about 30 seconds longer.  Turn the heat up to High and add the spinach, a couple handfuls at a time, and cook until wilted by tossing with tongs.  Turn off heat.

3.)  Add 1/3 cup of the blender hollandaise sauce to the skillet and stir well to combine.  With the back of a spoon, make 8 indentations in the spinach. Break the eggs into the indentations (eggs may run into each other -- that's okay).  Sprinkle each egg with a little sea salt and pepper.  Transfer the skillet to oven.  Bake until the egg whites are set and the yolks are still slightly runny, about 6-8 minutes. 

4.)  Remove from oven.  Spoon remaining hollandaise sauce over each egg, sprinkle with paprika and serve.



We're doing the two-week food plan in "Cruise Ship or Nursing Home" to get back on track after some Christmas craziness, and I was wondering what to do with some spinach that is about to turn. We're in for a yummy treat tomorrow morning!

Healing Cuisine by Elise

Well this couldn't have come in more perfect timing for you guys, Jessica! :) Enjoy! Hubby won't even realize he's Advanced eating!

Chris Brooks

I tried this for the first time. It was really good. I didn't quite follow it exactly, because it was a last minute decision and I didn't have quite everything but it was good. I look forward to using the right ingredients.

Healing Cuisine by Elise

Great, Chris! Glad you enjoyed it! That's the beauty of an egg bake. You can mix and match ingredients as to what you have in the fridge! : )

Related Posts with Thumbnails