The treat of daily breakfast meals.
Oven Baked Eggs Florentine
Description
We had this breakfast as a treat meal initially. But after re-examining the nutrition, we can't find any reason not to have it as a daily meal. It just tastes so darn good. At least one of our husbands on the tasting committee requested it 2 mornings in a row. Always a good sign.
Ingredients
Instructions
-
Heat the oven to 500 degrees F / 260 C.
-
Heat olive oil in a medium sized saucepan over medium heat. Add shallot and cook, stirring occasionally, until softened, about 3 minutes. Stir in ground oat bran and cook, stirring constantly for 1 minute. Gradually add in almond milk, bringing the mixture to a boil, whisking constantly. Simmer until thickened, 2 to 3 minutes. Remove the pan from heat and stir in spinach, nutritional yeast, parmesan, salt, pepper, mustard, nutmeg, and cayenne.
-
Spray four large, deep ramekins with olive oil spray. Evenly divide spinach filling among ramekins. Push the filling up the sides of each ramekin making a little nest to hold the egg mixture. Place filled ramekins in a 13 x 9-inch glass baking dish. Bake until the spinach filling just starts to brown, about 7 minutes.
-
While the filling is heating, whisk together the egg whites setting the yolks aside. Remove the baking dish with ramekins from the oven. Gently distribute egg white mix evenly among hot ramekins. Break the reserved egg yolks into pieces (½ an egg yolk for each ramekin). Gently place a portion of egg yolk in the center of each ramekin. Gently spritz the surface of each ramekin’s egg contents with olive oil and sprinkle each evenly with pinch salt. Return baking dish to the oven and bake until egg whites are just whitening, becoming non-transparent, but still tremble, 6 to 8 minutes, rotating dish halfway through baking. The eggs will finish cooking as they rest.
-
Remove dish from oven and transfer ramekins to a wire rack to stand and finish cooking, about 10 minutes. Serve immediately.
Servings 2
- Amount Per Serving
- Calories 447kcal
- % Daily Value *
- Total Fat 24g37%
- Saturated Fat 4g20%
- Cholesterol 187mg63%
- Sodium 727mg31%
- Potassium 857mg25%
- Total Carbohydrate 26g9%
- Dietary Fiber 8g32%
- Sugars 5g
- Protein 41g82%
- Vitamin A 11 IU
- Vitamin C 9 mg
- Calcium 47 mg
- Iron 37 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
If you don’t have dry mustard, a couple teaspoons of regular mustard is an easy substitute.
If you have large ramekins, this recipe will fit in 4 ramekins and the serving size will be 2 ramekins (half the recipe).
Break the yolks into as many pieces as you have ramekins. This way, each serving gets a nice taste of yolk without the calories & fat of a whole yolk.