Spinach And Egg Florentine



  • 3 (10 oz.) pkgs. frozen, chopped spinach, thawed
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 12 eggs
  • 1/2 grated Parmesan cheese
  • 1 heavy whipping cream
  • 1 teaspoon paprika


Divide each package of spinach in half. Place each half in individual, buttered casserole dish. Make indentation in center of spinach. Sprinkle each portion of spinach with portion of salt and pepper. Sprinkle 1 teaspoon Parmesan cheese over each portion. Reserve remainder of cheese.
Break each egg into a saucer and slip two eggs on each portion of spinach without breaking yolks. Spoon 2 tablespoons cream over eggs. Sprinkle each serving with some of remaining Parmesan cheese.
Place in 325° oven 15 minutes or until eggs are firm. Sprinkle portion of paprika over each of the eggs and serve at once, piping hot.

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