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Baked Eggs Florentine

This entrée can also be made and served in individual ramekins; just reduce the cooking time by 5 minutes.

This entrée can also be made and served in individual ramekins; just reduce the cooking time by 5 minutes.

Servings
4

Ingredients

  • 1 cup finely chopped onion
  • 2 Tbs. olive oil or butter
  • 1 1/4 lb. baby spinach leaves, washed
  • 2/3 cup plain soymilk or low-fat milk
  • 8 large eggs

Preparation

1. Preheat oven to 350°F. Sauté onion in oil over medium heat 5 minutes, stirring often. Add spinach, cover and cook, 3 minutes, or until wilted. Uncover, and cook 4 minutes more, or until liquid has evaporated. Stir in soymilk, and simmer, 3 to 4 minutes, stirring occasionally. Season to taste with salt and pepper.

2. Transfer to 11×8-inch baking dish coated with nonstick cooking spray. Make 8 indentations in spinach. Crack 1 egg into each indentation. Bake 20 to 25 minutes, or until whites and yolks are just set. Serve hot with toast.

Nutrition Information

  • Calories 254
  • Carbohydrate Content 6 g
  • Cholesterol Content 425 mg
  • Fat Content 18 g
  • Fiber Content 16 g
  • Protein Content 19 g
  • Saturated Fat Content 4 g
  • Sodium Content 479 mg
  • Sugar Content 1 g