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Eggs Florentine November 25, 2008


Ingredients: ( Serves 4 )

4 Large Fresh Eggs

2 Cups Sauteed Spinach

12 Tablespoons Heavy Cream

Grated Parmesan Cheese

Sea Salt

Cracked Black Pepper

To Serve:

4 Slices Crusty Country Style Bread

1 Large Garlic Clove, Peeled

3 Tablespoons Olive Oil

Place the bread slices under the broiler until golden brown on each side. Place the garlic clove on the tines of a fork and scrape the garlic along one side of the bread. Brush with some olive oil and set on four individual plates to be served alongside the cooked eggs.

Preheat the oven to 350 degrees F. Place 1/2 Cup spinach in each of the four ramekins. Break an egg on top of the spinach, being careful not to crack the yolk. Spoon three tablespoons of heavy cream on top of each egg. Sprinkle each with a little sea salt, cracked pepper and Parmesan cheese.

Bake the eggs for about 8 to 10 minutes or until the yolks are at your desired doneness. Serve with some toasted bread slices alongside each ramekin.


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