Easy Florentine Egg Cups. In a large skillet, saute onions in butter until tender. Divide spinach mixture among ham cups. Loaded with the flavorful combination of silky spinach, roasted red peppers. These easy eggs Florentine are essentially a vegetarian riff on traditional eggs Benedict that swaps a simple béchamel sauce for the rather fussy hollandaise in classic eggs Florentine. Lift and tilt pan to evenly coat bottom.
Place in a greased muffin cup.
In a large bowl, combine the filling ingredients.
Also, no need to saute spinach.
You can cook Easy Florentine Egg Cups using 5 ingredients and 3 steps. Here is how you cook that.
Ingredients of Easy Florentine Egg Cups
- You need 12 slices of white sandwich bread.
- It's of melted unsalted butter - for brushing.
- It's 1/2 cup of frozen chopped spinach - thawed, drained and squeezed dry.
- Prepare 12 of large eggs.
- You need of kosher salt and freshly ground pepper.
I just drain and squeeze it dry before throwing into the egg mixture. If using onions, sauteeing is a must. With more eggs and some milk, you get a slightly thicker, more moist and tender quiche. You will never miss the crust it's so good.
Easy Florentine Egg Cups instructions
- Preheat oven to 350 degrees. Using a sharp knife, cut off bread crusts. Brush both sides of bread slices with butter. Gently press one slice into each cup of a standard muffin tin. Place 1 tablespoon spinach in each bread cup, then crack an egg into each; season with salt and pepper..
- Bake until whites are set and yolks are still soft, 15 to 20 minutes..
- Serve..
An Eggs Florentine recipe can be quickly adjusted to the classic Eggs Benedict in a few easy steps. Follow the recipe for Hollandaise as it remains the same. Otherwise, remove the spinach from the recipe (though you can keep it if you like it but is not a classic addition). Poach the eggs as instructed in the recipe and keep warm. Sweet potato cups filled with ham, spinach and egg make a delicious breakfast or snack.