Easy Baked Eggs Florentine for Two (Dairy-Free)
A fast and easy take on classic eggs florentine, pairing iron-rich fresh spinach, protein-packed eggs, and plant-based cream to create a delicious brunch dish
Ingredients
- 1 to 2 tablespoons olive oil
- 2 teaspoons minced garlic, about 2 garlic cloves
- 5 ounces raw baby spinach, about 5 cups
- 4 eggs
- ¼ cup plant-based cream
- salt
- black pepper
- 2 tsp fresh thyme
- 4 tsp panko bread crumbs
- 2 tsp fresh parsley, chopped
Instructions
- Preheat oven to 350 F.
- Spray two ramekins or small gratin dishes with non-stick cooking spray. Place on a baking sheet and set aside.
- Add olive oil to a saute pan over medium-high heat.
- Once the oil is hot, add minced garlic and saute until it begins to brown, about 30 to 45 seconds.
- Add spinach by the handful and toss with tongs until it is wilted, about two minutes.
- Pour cream into spinach mixture and stir to incorporate.
- Season with salt and pepper to taste.
- Evenly divide the cooked spinach between the greased dishes.
- Crack two eggs into each bed of spinach, spacing them evenly.
- Sprinkle with fresh thyme and a little more salt and pepper.
- Bake for about 8 to 10 minutes, then rotate pan 180 degrees and add 2 teaspoons of panko bread crumbs to the top of each dish.
- Bake eggs an additional 8 to 10 minutes until the egg whites are set and the yolks are slightly runny.
- Remove pan from the oven and sprinkle fresh parsley over the dishes. Serve immediately.
Nutrition
Calories: 326kcalCarbohydrates: 8gProtein: 14gFat: 26gSaturated Fat: 11gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gTrans Fat: 0.04gCholesterol: 327mgSodium: 211mgPotassium: 550mgFiber: 2gSugar: 1gVitamin A: 7225IUVitamin C: 24mgCalcium: 141mgIron: 4mg
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