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MaryJane bakes and serves these Florentine breakfast eggs in wide-mouth, half-pint canning jars. Look for the jars where canning supplies are sold, or use custard cups.
4 tsp. unsalted butter, melted
2 cups fresh spinach, large stems removed
4 large eggs
1/4 cup whipping cream
1/4 cup finely shredded Parmesan cheese
Add 1 teaspoon melted butter to the bottom of each of 4 wide-mouth half-pint canning jars or custard cups. Add 1/2 cup spinach to each jar, pressing down lightly. Make an indentation in spinach; add 1 egg to each jar. Pour 1 tablespoon cream over each egg. Sprinkle each with 1 tablespoon cheese plus salt and pepper. Place all 4 jars in a 2-quart square baking dish. Pour 1 cup hot tap water into baking dish, surrounding jars. Place baking dish on middle rack in a 325° oven; bake 25 to 30 minutes, or until eggs are set. Let stand for 5 minutes before serving. Makes 4 servings. |
