Time: 55 min.
Complexity: easily
Servings: 4

Unlike the traditional recipe, Eggs Florentine, along with the sauce and spinach, are baked in elegant ramekins. This unique presentation is sure to delight your guests during Sunday brunch or a light dinner. This recipe serves 4. Fill each ramekin with a thick, creamy sauce with Parmesan, spinach, shallots, and ham pieces. Make a well in the center of each ramekin and crack an egg into the well. Then sprinkle everything with grated mozzarella and bake until the egg whites are set and the yolks remain runny. Eat your Eggs Florentine with a spoon and enjoy.

Ingredients:

• 150 g of small spinach
• 1 tbsp unsalted butter
• 1 shallot, thinly sliced
• 1 clove garlic, minced
• 80 g thinly sliced ​​ham, preferably unsweetened, coarsely chopped
• 1.5 cups heavy cream
• 0.5 tsp grainy mustard
• 1/8 tsp freshly grated nutmeg
• 1/3 tbsp. grated parmesan
• 4 large eggs
• 1/4 tbsp. grated mozzarella
• 2 tbsp fresh parsley leaves, chopped
• Special equipment: 4 ramekins, 240 ml each.

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

eggs, cream, mozzarella cheese, Parmesan cheese, ham, spinach, nutmeg, whole grain mustard

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Preparation:

Step 1
• Bring a medium saucepan of salted water to a boil. Fill a large bowl with ice and water. Add the spinach to the boiling water, stir to wilt for a few seconds, and use a slotted spoon to transfer it to the ice bath. Drain the spinach and transfer it to a clean kitchen towel. Twist the towel with the spinach to remove all the water. Separate any clumps and set aside.
Step 2
• Preheat oven to 200°C.
Step 3
• Place a medium skillet over medium-high heat and add the butter. Once the butter has melted, add the shallots and cook, stirring, until softened and lightly golden, about 2 minutes. Add the garlic and ham and cook for another minute. Add the cream and stir in the mustard, nutmeg, a pinch of salt, and some freshly ground black pepper. Bring to a simmer, then stir in the Parmesan. Simmer until the sauce thickens slightly, 2-3 minutes, then add the spinach and turn off the heat.
Step 4
• Place four 8-ounce (240 ml) ramekins on a baking sheet and spread the creamy sauce evenly among them. Use a spoon to push some of the filling toward the edges, creating a small well in the center. Crack an egg into the center of each ramekin and season with salt and black pepper. Sprinkle each serving with 1 tablespoon of shredded mozzarella.
Step 5
• Bake until the eggs are cooked to your liking and the tops are golden brown, 15-20 minutes. Sprinkle with parsley and serve.

Votes: 3