Baked Eggs Florentine

Preparation:  5 min. Cooking: 15 min. Total: 20 min.
Recipe photo
  • 1 package (10 oz) frozen chopped spinach , thawed
  • 4 Fl Oz half and half
  • 1/4 tsp nutmeg , grated
  • 8 eggs
  • 1 Cup Swiss cheese , grated
  • 4 slice pumpernickel rye bread , toasted, optional
Preheat oven to 325 ℉. Place spinach in a sieve and press to squeeze out as much water as possible. Spread spinach in bottom of 4 whole lightly buttered shallow ramekins or individual gratin dishes. Drizzle each with 1 whole Tbsp half and half half and half. Season with nutmeg and salt and pepper to taste. Carefully break 2 whole eggs into each dish. Drizzle with remaining milk and sprinkle with cheese. Bake 12-15 minutes, until whites are just set and cheese is melted. Serve with toast if desired.
Calories
430 Cal
Fat
27 g
Carbs
20 g
Protein
26 g
Fiber
3.8 g
Sugar
3 g
Cholesterol
470 mg
Sodium
630 mg


Nutrients

Fiber     3.8 g
Fat     27 g
Sugar     3 g
Carbs     20 g
Protein     26 g
Calories     430 Cal

Fats

Fat, Poly     3.5 g
Fat, Mono     9 g
Fat, Sat     12 g
Fat, Trans     0.7 g
Fat, Percent     57 %

Vitamins

Vitamin, K     300 mcg     250 %
Vitamin, A     7600 IU     250 %
Vitamin, B12     1.9 mcg     81 %
Niacin     1.2 mg     7.4 %
Riboflavin     0.8 mg     64 %
Vitamin, C     1.7 mg     1.9 %
Vitamin, D     53 IU     8.9 %
Vitamin, B6     0.3 mg     18 %
Vitamin, E     3.6 mg     24 %
Panto, Acid     1.6 mg     32 %
Choline     260 mg     47 %
Thiamin     0.2 mg     18 %

Minerals

Calcium     430 mcg     43 %
Phosphorus     460 mg     66 %
Magnesium     87 mg     21 %
Copper     0.2 mcg     22 %
Fluoride     6.8 mcg     170 %
Zinc     3.2 mg     29 %
Cholesterol     470 mg     1.1 %
Sodium     630 mg     42 %
Selenium     42 mcg     77 %
Manganese     0.8 mg     11 %
Potassium     450 mg     9.6 %
Iron     3.4 mg     42 %