Baked Eggs Florentine

Prep Time: 15 mins | Cook Time: 20 mins | Course: Breakfast | Servings: 4

Baked eggs in cream and spinach with a sprinkle of parmesan cheese. This is an easy dish to make for guests as you get some downtime while it bakes in the oven; everyone gets their own ramekin. Serve with toast points for dipping in the lovely sauce. Inspired by Gourmet Magazine, Submitted by The Point on Saranac Lake, January 2007.

1 cup heavy cream

¼ tsp salt

¼ tsp pepper

5 oz baby spinach

4 eggs

Parmesan cheese, grated

Cut toasted and buttered bread into triangles (or baguette slices), for serving

Preheat oven to 375*. Place 4 ramekins or small oven-proof bowls in a 9.13 baking dish. Bring cream, salt and pepper to a boil in a medium-sized skillet over medium heat. Add spinach and cook for 2 minutes, stirring. Lift spinach out with tongs and divide between the ramekins. Boil remaining cream in the skillet until reduced by half, about 4 minutes. Divide amongst the ramekins over the spinach. Crack an egg over each dish and sprinkle with a bit of freshly grated parmesan cheese. Add water to the 9.13 baking tray to come about halfway up the outside of the ramekins. Bake 16-20 minutes per your egg set preference; at 16 minutes the whites should be just set/18-20 the yolks still a bit runny. Serve hot ramekin on a plate with toast points for dipping.