Michelle’s Baked Eggs Florentine
- RECIPE per RAMEKIN SERVINGS:
- 1 slice Prosciutto
- 1/2 cup Baby Spinach
- 1/2 cup diced Tomato
- 1 round slice Provolone
- 2 Eggs
- 1/4 cup shredded Mozzarella
- Sea salt & Cracked Pepper to taste
Preheat oven to 350 degrees.
Then you’ll need to butter or oil your ramekins, place them on a cookie sheet.
Then for each ramekin, tear prosciutto into small pieces and place in the bottom of ramekins. Next add baby spinach, then tomatoes. Salt & pepper them, to taste. Then place the provolone in the ramekin so that it makes a table over the items below. In my ramekins, I have to cut into 2 halves & overlap.
Then crack the eggs over the top of the cheese being careful not to break yokes. You might need to pack down the other ingredients before you add the eggs to prevent overflow. Salt & pepper, to taste; then cover with shredded mozzarella.
Place the cookie sheet into the oven and bake for approximately 12 -14 minutes until the cheese starts to brown a little.
I like my yokes to still be a little runny, so if you would prefer them a little more done you might want to bake a little longer. Have a little fruit, some avocado slices & some coffee with it and you have a fabulous gourmet & paleo brunch!
Bon Appetito!WINE PAIRING: Chandon Extra-Dry Riche Sparkling Wine with lovely fragrant floral notes, followed by rich, creamy, honeyed stone fruit, peach and white nectarine flavors and soft texture. Beautiful balance persist throughout the long finish.Recipe by Michelle from eclectickitchen.net