Eggs Florentine
Give your breakfast a bougie switch with some spinach, meringue and a custardy egg center
Equipment
- Hand mixer or Immersion Blender
Ingredients
- 5 oz frozen spinach defrosted & drained
- dash nutmeg
- 1 tbsp sour cream
- ⅛ tsp yellow mustard
- 2 green onions chopped
- 1 slice Jack cheese not too thick
- 2 eggs separated
- ¼ tsp cream of tartar
- ⅛ tsp salt
Instructions
- Using the back of a spoon or a paper towel along with a mesh strainer, press all excess fluid out of the spinach and place into a bowl
- Add nutmeg, sour cream, and mustard then put into well greased ramekin
- Top with 1 green onion and the slice of cheese
- Bake at 475° for 5 minutes
- While that is baking, add cream or tartar and salt to egg whites and whip to firm peaks
- Place meringue on top of ramekin and using a spoon, make a cup shape in the center, pour in the egg yolks
- Bake at 475° about 6 minutes until meringue has browned and yolks are nice and custardy
- Top with second green onion
Video
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