Baked Eggs Florentine
Photo by Leslie Dabney
Baked Eggs Florentine
- Yield: serves 4
Description
Looking for a simple-but-elegant brunch dish? Leslie Dabney created this recipe as part of her collection @thevineyardmomliving. She includes pairing suggestions with two local Livermore Valley wines.
Ingredients
- 2 tablespoon extra virgin olive oil
- 2 cloves garlic, minced
- 1 shallot, chopped
- 2 cups chopped spinach
- 1/2 teaspoon each salt and pepper
- 4 large eggs
- 1/2 cup heavy cream
- 1 tablespoon chopped fresh tarragon
- 1/2 cup panko breadcrumbs
- 2 teaspoons fresh thyme
Instructions
Preheat oven to 375° F.
Heat olive oil in a sauté pan over medium-high heat. Add garlic and shallot and stir constantly until softened and opaque.
Add chopped spinach and stir until wilted. Season with salt and pepper.
Spread the mixture evenly into a gratin or baking dish and make 4 indentations for the eggs spaced evenly around the dish. Crack 1 egg into each indentation.
Pour the cream around the eggs. Sprinkle with salt, pepper, and chopped tarragon. Combine panko breadcrumbs and thyme and sprinkle over the eggs.
Bake for 15 minutes or until the egg whites are just set and the yolks are runny.
Optional: Sprinkle with more fresh herbs and serve.
Wine Pairing Suggestions: Las Positas Vineyards 2023 Estate Rosé and Rodrigue Molyneaux 2023 Pinot Grigio
- Category: entree
