Tuesday, February 1, 2011

Eggs Florentine

What to do with leftover prosciutti and gouda cheese. Eggs Florentine seems like a good idea. The reason I love this recipe is because after they've cooked, the little egg cupcakes slide out into a perfect mold. So lovely. Since the prosciutti is rich we leave out the bread but there's still spinach and eggs. A delightful breakfast, perfect for brunch or just a Sunday morning.

Eggs Florentine with Gouda (serves two)

4 slices prosciutti
2 tablespoon butter or olive oil
1 cup frozen spinach, loose leaf
4 slices gouda cheese
2 eggs (or more, depending on how hungry everyone is)
Salt and Pepper

Preheat oven to 375. Grease two white ramekins and line the bottom and sides with prosciutti. Saute spinach in the butter or olive oil until soft.

Gypsy Slow Down

Add the spinach and cheese.

Gypsy Slow Down

Top with an egg. Add another if desired.

Gypsy Slow Down

Season with salt and pepper. Bake in oven for 10 to 20 minutes, until eggs are cooked to desired consistency.

Gypsy Slow Down

You can be creative with this dish by adding sauted onions with the spinach and a little garlic or use ham instead of prosciutti and chedder, parm or moz in place of the gouda.
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