Baked Eggs Florentine with Croutons

Are you looking for a delicious way to add some excitement to your breakfast? Try this Baked Eggs Florentine with Croutons recipe.



Category: Breakfast



8 Oakdell Omega-3 Brown Eggs
2 tbps extra-virgin olive oil, divided
2 cups French bread, cut into cubes
2 tsp fresh thyme, chopped
1 tsp salt, divided
1/2 tsp pepper, divided
1/4 cup yellow onion, diced
2 tsp minced garlic
3 cups baby spinach
1 cup half and half
1 tsp dried tarragon
1/4 tsp nutmeg
1/4 cup parmesan cheese, grated

Baked Eggs Florentine with Croutons Directions

  1. Preheat oven to 375 degrees F.  Spray a 9x11" baking dish with non-stick cooking spray.
  2. Place 1 tablespoon oil in a large skillet over medium heat.  Add the bread cubes, thyme, ½ teaspoon salt, and ¼ teaspoon pepper. Cook until browned on all sides for about 5 minutes, stirring constantly. Remove from heat and place croutons on a plate.
  3. Return pan to burner and add the remaining 1 tablespoon of oil. Add onion and garlic and cook until lightly browned, about 1 minute. Add spinach and cook until wilted. Place the spinach mixture into the prepared dish. Crack cage-free eggs over the top. Pour half and half around eggs and sprinkle tarragon, nutmeg, and remaining salt and pepper on top. Bake for 12-15 minutes or until egg whites are set and yolks are slightly runny.
  4. Remove from oven and top with croutons and parmesan cheese.

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