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Stacked Eggs Florentine Recipe

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This recipe for Stacked Eggs Florentine, by , is from TOP SECRET FAMILY RECIPES, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Shonna Gaul
Added: Tuesday, February 26, 2008

Category:
Category:

Ingredients:  
Ingredients:  
2 large eggs, salt and pepper to taste, 1/2 cup thawed frozen spinach (squeezed in double layer of paper towels to remove excess liquid) or fresh spinach,1 ounce fresh goat cheese and 2 slices of tomato.

Directions:
Directions:
1. Preheat oven to 375 degrees. Lightly coat 2 1-cup oven-proof ceramic ramekins with cooking spray.
2. Crack 1 egg into each ramekin and season with salt and pepper.
3. Divide spinach evenly between 2 ramekins. Crumble goat cheese over spinach and top with tomato slice.
4. Place ramekins on baking sheet and bake for 15 minutes.
5. Remove from oven. If you like your eggs well done, let them rest in ramekins for 5 minutes.
6. Run knife around inside edges of ramekins to loosen eggs. Turn ramekins over onto plates. Season with salt and pepper.

Number Of Servings:
Number Of Servings:
2
Preparation Time:
Preparation Time:
25 minutes
Personal Notes:
Personal Notes:
This is a superb weekend breakfast and makes a nice presentation over an English muffin. I would make 2 ramekins per person.

 

 

 

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