Jo-Anne van den Berg-Ohms
John Scheepers * Bantam, CT

We love having Creamed Spinach leftovers so we can make lazy weekend morning Nestled Baked Eggs Florentine. If there's a crowd expected, we'll make a fresh batch of Creamed Spinach and assemble the nestled eggs in a baking dish rather than individual ramekins.

Nestled Baked Eggs Florentine
  • Creamed Spinach (recipe below)
  • Eggs
  • Finely grated Fontina cheese

    Preheat the oven to 400F. Put about 1/2 cup Creamed Spinach in individual buttered ramekins. With a spoon, create a hollow deep enough to hold one egg. Crack the egg and pour it gently into the hollow. Bake at 400F for 20 minutes. Remove from the oven and top each ramekin with grated Fontina cheese (its a terrific quick melting cheese.) Turn the oven off and place the ramekin(s) back in the oven for 2 minutes or so until the cheese is melted. This timing should yield eggs with well set whites and yolks that are medium well down. (For more runny yolks, reduce the amount of time that the eggs bake before you turn off the oven and cover them with grated Fontina.)

    Remove from oven. Slide a knife around the inside of the ramekin and gently lift the spinach egg nest out and place on buttered toast to serve.

    Creamed Spinach
  • 2 pounds fresh spinach
  • 5 tablespoons butter
  • 1/4 cup finely chopped shallots
  • 1/4 cup finely chopped leeks
  • 1 teaspoon minced garlic
  • 3/4 cup heavy cream
  • Kosher salt and freshly cracked black pepper to taste
  • Freshly grated nutmeg
  • 1/2 cup finely grated Parmesan cheese

    Wash spinach. Remove any tough stems. Bring a pot of salted water to a boil. Add spinach, reduce to medium heat and cook for just a couple of minutes. Immediately drain the spinach in a strainer. Lay the spinach in a single layer on paper towels to remove as much moisture as possible. Finely chop the spinach.

    Melt the butter in large skillet over medium heat. Add shallots, leeks and garlic and cook, stirring, until soft, about 3 minutes. Add the chopped spinach and cook, stirring, until all remaining liquid evaporates. Add the cream, salt, pepper and nutmeg, stirring to combine. Cook for about 5 minutes until cream is reduced by about half. Remove from the heat. Sprinkle in the Parmesan cheese and stir to combine.

  • Recipe Seeds: Garlic, Leeks, Shallots, Spinach