Every year I make a Christmas Brunch for my family. This year we had my version of Eggs Florentine. hen I always cook the spinach mixture first, the bake the eggs directly inside of it.
1 Tbs. olive oil
2 cloves garlic, chopped
half a white onion, chopped
2 tsp. red chili flakes
12 oz. fresh or frozen spinach
1/4 cup roasted red peppers
salt and pepper to taste
Heat the olive oil in a very large skillet. Add the garlic and onion, cooking over medium heat until translucent. Add the red pepper flakes, stir, then add the frozen spinach or a few handfuls of the fresh spinach. Cover and cook until the spinach is thawed and warm. If you are using fresh spinach, continue to add handfuls of spinach leaves until they wilt and reduce, adding more spinach until all the leaves are included. Add the roasted red peppers, sliced, and salt and pepper to taste.
Spread the spinach mixture in a greased 11X13 casserole dish or Pyrex pan. With the back of a soup spoon, create eight round indentations in the spinach in four evenly spaced rows, two indentations per row. Carefully crack the eggs into each indention. Salt and pepper the top of the eggs. Place in the over and back for 20 -25 minutes, until the eggs have reached your desired firmness. Check the egg yolks periodically with fork or a toothpick, as they won’t change appearance once the whites harden. Remove from the oven and, using a large spoon, serve each egg with a generous amount of spinach over a toasted english muffin. Top with Hollandaise or other white sauce.
With the eggs florentine I served a fruit salad of fresh pineapple chunks, mango, pomagranate seeds, and a few shavings of crystallized ginger and oven breakfast potatoes – a mix of sweet potatoes and red potatoes grown in my parents garden.
We toasted the holiday with pomegranate mimosas, and had a long, leisurely brunch.