Any Southern foodie will be able to tell you about how heavenly Eggs Florentine is. This heavenly Southern Dish, albeit with several variations, is bound to feature creamy soft baked eggs, butter, heavy cream, cheese, and a white sauce. So tasty…but not so healthy for your heart or your waistline! Here is a quick recipe rehab for you that gives you the same great flavor of Eggs Florentine without all the extra fat and calories. AND, it’s fast and easy. AND for those of you who are lactose intolerant or have a severe dairy allergy like my daughter, I have a dairy free Egg Florentine recipe for you!
The first step to making this recipe awesome is to season the spinach. Start with a 10 oz bag of frozen spinach. Thaw, and squeeze dry. Now you can get a little creative. I use 1/2 teaspoon of garlic powder, 1/2 onion powder, a pinch of sea salt, a pinch of pepper, and a pinch of nutmeg in my spinach. Stir, and taste.
Once you have your spinach to your liking, divide evenly between four 6 oz ramekins coated with cooking spray. Butter is good too, but adds extra calories. Make a little “nest” in your spinach for your egg.
Next, carefully crack an egg into the ramekin. Crack a pinch of pepper on the top.
Next, cover with Parmesan cheese (about 1 1/2 teaspoons). Swiss Cheese is also tasty. If you notice, the recipe up to this point has been dairy free. This is such an easy fix! I simply topped one ramekin for my daughter with soy cheese. Same great recipe!
Bake for about 13-15 minutes in a 350 degree oven – just until the egg white is set. CAUTION: Do not overcook! If you plan on serving your Eggs Florentine in the ramekin, remember that it will continue to cook the egg while cooling. If the yolk overcooks, you do not get the warm, buttery goodness of that soft baked yolk. You can also carefully remove them and serve over English muffins. This slows the cooking process as well!
This is such a simple recipe, and it is a real treat on the weekends – without a lot of fuss, and UNDER 200 CALORIES per serving! Hope you enjoy!
Ingredients
- Cooking spray
- 1 (10z) box of frozen spinach, thawed, drained, and squeezed dry
- 4 eggs
- salt and pepper to taste
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- Pinch of nutmeg
- 2-3 tablespoons of grated Parmesan Cheese or Soy Cheese for dairy-free
Instructions
- Spray four six oz ramekins with cooking spray. Preheat oven to 350 degrees.
- Season spinach with salt, pepper, garlic powder, onion powder and nutmeg. Stir, and divide equally into ramekins, with a small indent in the middle to create a "nest" for your eggs.
- Carefully crack an egg into the ramekin. Grind black pepper over the top.
- Top with Parmesan cheese, or soy cheese to make the recipe dairy free.
- Bake for 13-15 minutes, just until egg white sets. Be careful to avoid over-cooking after removing from oven.
that looks yummy, I have never had eggs florentine. Looks easy to make!
I’ve never had Eggs Florentine and I am starting to wonder why?! They sound so good and healthy! Now all I need is the ramekins…thanks for the recipe!
I feel like I’ve missed out, never having had Eggs Florentine before…sounds delicious and easy!!!
I love this! I am always looking for healthier recipes. Going to pin it!
My husband would absolutely LOVE this recipe! I think I’ll make it for him this week. I don’t have any large ramekins, do you think an oven proof mug would work too?
I have never had but looks yummy!
Hooray! Thanks so much for linking this up with Whip It Up Wednesday – and for reminding me to make it for my husband.
wow those look great, love that they are lightened up!
I’ve made these a few times, but have had one problem. Hot raemkins and young kids don’t mix that well. Make sure your kids know to be careful. It’s tempting for them to pick them up or hold them when they dip the toast. With really little kids, I show them the baked egg in the ramekin, but then scoop it out into a cooler bowl for them to eat.
What a yummy breakfast idea. I really need to buy some ramekins!