Post by HippoMommy on Oct 4, 2005 14:49:57 GMT -5
Here's a nice brunch type item from Vegetarian Times, October 2005 (modified by me a bit).
Baked Eggs Florentine
Serves 4
1 c. finely chopped onion
1 Tbsp. plus 1 tsp. evoo
1 1/4 lb. baby spinach leaves, washed
2/3 c. nonfat milk
8 large eggs
1. Preheat oven to 350. Saute onion in oil over medium heat for 5 min. (you may want to use a non-stick pan and/or spray the pan), stirring often. Add spinach, cover and cook, 3 min. or until wilted. Uncover, and cook 4 min. more, or until liquid has evaporated. Stir in milk, and simmer 3 min., stirring occasionally. Season to taste with salt & pepper.
2. Transfer spinach mixture to 4 sprayed ramekins. Make an indentation in the center of each ramekin. Crack 2 eggs into the indentation in each ramekin. Bake 15 to 20 min in a water bath or until whites and yolks are just set.
Serve hot with toast (count WPA).
Baked Eggs Florentine
Serves 4
1 c. finely chopped onion
1 Tbsp. plus 1 tsp. evoo
1 1/4 lb. baby spinach leaves, washed
2/3 c. nonfat milk
8 large eggs
1. Preheat oven to 350. Saute onion in oil over medium heat for 5 min. (you may want to use a non-stick pan and/or spray the pan), stirring often. Add spinach, cover and cook, 3 min. or until wilted. Uncover, and cook 4 min. more, or until liquid has evaporated. Stir in milk, and simmer 3 min., stirring occasionally. Season to taste with salt & pepper.
2. Transfer spinach mixture to 4 sprayed ramekins. Make an indentation in the center of each ramekin. Crack 2 eggs into the indentation in each ramekin. Bake 15 to 20 min in a water bath or until whites and yolks are just set.
Serve hot with toast (count WPA).
