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Shirred Eggs Florentine
This very special breakfast treat is simply a subtle variation on a standard recipe
for baked or "shirred" eggs. (We have found no credible explanation for how baked
eggs came to be called "shirred.")
Note that because the basic unit is the ramekin, the quantities are for a single serving.
Note also that our ramekins are on the large size (2 cups), so we use two eggs per.
If yours are smaller, cut the butter in half and reduce the cream and cheese to 1 T. each.
| 2 t. butter, melted |
1/2 c. fresh spinach, rinsed and stemmed |
| 2 large eggs |
1 1/2 T. heavy cream |
| 1 1/2 T. shredded Parmesan cheese |
salt and freshly ground black pepper to taste |
- Preheat the oven to 350o, and put a partially filled teakettle on high heat.
- Brush the bottom of a ramekin with the melted butter. Add the spinach, pressing it down.
- Add the eggs atop the spinach. Pour the cream over the egg, and sprinkle it with
the Parmesan, salt, and pepper.
- Place the ramekin in a baking dish. Place the dish in the oven, and pour into it
enough water to cover the first inch of the ramekin.
- Bake for 15 minutes, or until the egg white is set. Let the ramekin stand for a couple
of minutes before serving.
1 serving
Source: Country Home, September 2005
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