Shirred Eggs Florentine

4 tsp. unsalted butter, melted

2 cups fresh spinach, large stems removed

4 large Polyface eggs

1/4 cup cream

1/4 cup finely shredded Parmesan cheese

Add 1 tsp. melted butter to the bottom of each of 4 wide-mouth canning jars or custard cups. Add ½ cup spinach to each jar, pressing down lightly. Make an indentation in the spinach: add 1 egg to each jar. Pour 1 Tbs. cream over each egg. Sprinkle each with 1 Tbs. Cheese plus salt and pepper.

Place all 4 jars in a 2-quart square baking dish. Pour 1 cup hot tap water into baking dish surrounding jars. Place baking dish on middle rack in a 325 oven; bake 25 to 30 minutes, or until eggs are set. Let stand for 5 minutes before serving. Makes 4 servings.

Makes for a very special breakfast!


Submitted by Jacqi R – Reston

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About Sheri Salatin

Sheri is married to Daniel Salatin. She is the marketing director at Polyface Farm and stay-at-home mom of three children. Sheri is passionate about clean food and is enjoying working the land along side her husband. When not farming, Sheri can be found reading, writing, sewing, baking and serving in her church family.
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2 Responses to Shirred Eggs Florentine

  1. Veggie Belly says:

    Wow, this sounds decadent and satisfying, yum!

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