Baked Eggs Florentine | PC.ca

Baked Eggs Florentine

A dutch pot of baked eggs florentine

PC Organics Baby Spinach

Baked Eggs Florentine

Individual dishes of tender wilted spinach and crisp bacon comingle with herbed baked eggs crowned ...

Individual dishes of tender wilted spinach and crisp bacon comingle with herbed baked eggs crowned with bubbly savoury cheese. It’s the ideal indulgent weekend brunch or weeknight dinner served hot from the oven, and with toast for dunking and devouring every last bite.

  • Level: Intermediate
  • Preparation: 15 mins
  • Ready in: 40 mins
  • Serves: 4
  • Dish Type: Italian
  • Season: Fall
  • Course: Main
  • Main Ingredient: Eggs

  • Calories

    410 cal

  • Total Fat

    34 g

  • Sodium

    870 cal

  • Total Carbohydrate

    4 g

  • Dietary Fiber

    0 g

  • Protein

    23 g

Baked Eggs Florentine

A dutch pot of baked eggs florentine

PC Organics Baby Spinach

  • Calories

    410 cal

  • Total Fat

    34 g

  • Sodium

    870 cal

  • Total Carbohydrate

    4 g

  • Dietary Fiber

    0 g

  • Protein

    23 g

How to make

Ingredients

  • 8 slices

    PC®Naturally Smoked Bacon

  • 1 pkg (142 g)

    PC® Organics Baby Spinach

  • 8

    Large eggs

  • 1/4 tsp (1 mL)

    Salt

  • 1/8 tsp (0.5 mL)

    Freshly ground black pepper

  • 1/2 cup (125 mL)

    Shredded Gruyère cheese

  • 1/3 cup (75 mL)

    Finely grated Parmigiano Reggiano cheese

  • 4 tsp (20 mL)

    Chopped fresh chives

  • 1/8 tsp (0.5 mL)

    Chopped fresh thyme

  • 1/2 cup (125 mL)

    35% whipping cream

How to make

  • Step 1

    Preheat oven to 375°F (190°C). Lightly butter four shallow 1-½ cup (375 mL) gratin dishes (or shallow ovenproof bowls); place on rimmed baking sheet.

  • Step 2

    Place bacon in large cold frying pan. Set over medium-high heat; cook for 10 to 12 minutes, turning once, or until browned and lightly crispy. Drain on paper towel lined plate. Pour off fat, reserving 2 tsp (10 mL) of it. Wipe pan clean, add reserved fat and return to medium-high heat; add spinach and cook for 1 minute or until wilted. Transfer spinach to a plate to cool.

  • Step 3

    Chop bacon roughly. Divide bacon and spinach evenly among prepared dishes. Crack two eggs into each dish. Sprinkle eggs with salt and pepper. Sprinkle Gruyère, Parmigiano, chives and thyme over each dish. Drizzle 2 tbsp (25 mL) of cream over each.

  • Step 4

    Bake in centre of oven for 14 to 16 minutes or to desired doneness.

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