Shirred Eggs Florentine (That's Baked Eggs with Spinach for the Rest of Us)
Breakfast anyone? I have spinach and eggs. Let's have some Shirred Eggs Florentine.
Since I now work from a home office in the country instead of a cubicle in an ad agency my lunches no longer mean eating diner sandwiches at my desk or catered, stress-filled lunches with clients. Instead, I usually eat leftovers.
Now, I am fully aware that about 50 percent of the world's population thinks that eating leftovers for lunch is about as exciting as eating that combination of slimy and crunchy stuff growing at the bottom of your refrigerator vegetable drawer. But for the other 49 percent---probably the 49 percent who do the cooking---leftovers are the perfect lunch. They offer all the good taste without all the work.
I am one of the 49 percenters. And it is a sad, sad day around here when lunch rolls around and there are no leftovers.
Hopping in a car and heading out to eat isn't an option since that could easily consume a good hour getting there, wolfing it down and getting home. So many days I will make Shirred Eggs Florentine. That's what the fancy people call them. The rest of us call them Baked Eggs with Spinach. That and a little salad makes a fine and healthy lunch that can be put together in a flash.
I always have eggs around and spinach grows in the garden about six or seven months out of the year. All the other ingredients are also always around, so this is a grand go-to meal, particularly on days when you want a hot lunch.
Of course, if you have pet chickens, your eggs are always fresh and yummy too. What can be better than that? Well, perhaps leftovers.
- 4 cups fresh spinach
- 2 tablespoons diced shallots
- 1 tablespoon olive oil
- 3/4 cup cheddar cheese
- 2 fresh eggs
- 2 tablespoons cream or half-and-half
- salt and pepper to taste
- Preheat over to 350 degrees.
- In a frying pan heat olive oil. Add shallots and stir until they are soft.
- Add fresh spinach and toss until well wilted. Spread the spinach mixture into the bottom of a small, flat-bottomed oven-proof ramekin or other baking dish. Top with cheddar cheese.
- Crack the two fresh eggs onto the cheese and spinach mixture. Top with cream or half-and-half and season to taste.
- Bake at 350 degrees for 15 minutes or until eggs are set but yolks are still soft.
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