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.
Prep
Cook
| Category: | Breakfast |
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Ingredients
Ingredients
| 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
- Preheat oven to 375 degrees F. Spray a 9x11" baking dish with non-stick cooking spray.
- 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.
- 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.
- Remove from oven and top with croutons and parmesan cheese.
