Eggs Florentine

This is one of my favorite breakfast-for-dinner treats. It also works well for brunch and holiday mornings. Some multiplication or division will right-size the recipe and make it perfect for your family. I've never been good with this kind of leftover, so, rather than put myself in a pitch or toss dilemma, I do a head count. For every person being fed an 8-ounce custard cup, 1/2 cup sauteed spinach, 1 egg, 2 to 3 tablespoons heavy cream and 2 to 3 tablespoons coarsely grated Parmesan or Asiago cheese is required. Once the spinach is prepared this becomes an assembly line entree. As a rule of thumb, 8-ounces of uncooked spinach will wilt to half a cup when cooked, so plan accordingly. I use a wok to saute the spinach because of its high sides. The spinach can be prepared well in advance of assembly but I wouldn't complete the package too far ahead of serving. You can use reduced fat dairy products but if you go too far your eggs Florentine will become baked eggs with green stuff. Here's the recipe.

Baked Eggs Florentine

Ingredients:
2 pounds fresh spinach, washed, stems removed
4 cloves thinly sliced garlic
2 tablespoons olive oil
4 large eggs
1/2 to 3/4 cup heavy cream
1/2 to 3/4 cup coarsely grated Parmesan or Asiago cheese
Coarse sea salt
Freshly cracked black pepper

Directions:
1) Preheat oven to 375 degrees F. Spray four 8-ounce custard cups or ramekins with nonstick cooking spray. Set aside.
1) Heat a large wok or high-sided pan over medium high heat. Add oil. Add garlic and cook for 30 seconds, stirring constantly. Add spinach and cook, moving bottom to top until just wilted, about 2 minutes. Transfer to a colander and allow to drain.
2) Place 1/2 cup spinach in each ramekin. Make a well in center. Pour 1 to 2 tablespoons cream into each cup. Crack one egg into each well. Sprinkle each with cheese. Top each ramekin with 1 tablespoon heavy cream. Place on a baking sheet.
3) Transfer to oven and bake until egg white is just set, about 10 to 12 minutes. At this point, yoke will be cook but still runny. If you prefer firm yolks continue cooking until done to your liking. Transfer to serving plates. Sprinkle top of ramekins with coarse sea salt and cracked pepper. Serve piping hot. Yield: 4 servings.