Baked Eggs Florentine Recipe

• 2 c. cooked spinach well liquid removed, and seasoned to taste with salt and pepper
• 1 c. heavy cream Warm sauce to taste
• 8 x Large eggs
• 1 c. grated Swiss cheese
• 1/3 c. grated or possibly shredded Parmesan cheese

1. Preheat oven to 375 degrees.
2. Butter 8 small ramekins, souffle dishes or possibly custard c..
3. Spread each dish with a layer of spinach on the bottom and going up the sides.
4. Mix cream and warm sauce.
5. Pour about 1 Tbsp.
6. of the cream mix over spinach in each dish.
7. Break 1 egg into each c., then top with another Tbsp.
8. of cream.
9. Mix Swiss and Parmesan cheeses together.
10. Divide cheese mix over the top of the 8 c..
11. Place filled c. in a water bath (a baking pan, filled halfway up the sides of the c. with boiling water).
12. Bake for about 10 min or possibly till egg white are completely cooked.
13. (If you do not like your yolks runny, cook longer).
14. This recipe yields 6 to 8 servings.
15. Description: "If you see the word Florentine in a recipe, you can bet you'll see spinach in the list of ingredients.
16. This recipe makes an easy toprepare breakfast, brunch or possibly lunch entree.
17. Source; Breakfast Recipes

liquid, heavy cream, eggs, swiss cheese, parmesan cheese

Taken from cookeatshare.com/recipes/baked-eggs-florentine-74623 (may not work)