Baked Eggs Florentine with Pecorino Crema

Eggs Florentine is the perfect weekend breakfast or brunch, it’s elegant, so delicious, simple to make with just a few ingredients. If you do a search you’ll find many different variations of this dish, I even put a little Italian spin on mine.

One thing that’s certain about Eggs Florentine is that spinach is the star ingredient, in fact the term Florentine will always indicate that the dish uses spinach.

I had a one pound bag of baby spinach and a container of spreadable Crema di Pecorino Romano that a friend gave me to try, she was curious about it and thought I’d like to try it, which I did.

I’ve actually seen it before at my Italian market in the cheese department but never picked one up. It has the consistency of a softened cream cheese flavored with Pecorino Romano.

Since Eggs Florentine generally has a cream sauce that’s mixed in with the spinach, I thought this crema would be perfect, but you could also achieve the same flavors and texture by reducing some cream and adding grated Pecorino, or parmesan cheese for that matter, either would work well.

The eggs lay on a base of homemade marinara which is already flavored with garlic, onions and herbs, you can also substitute a good store bought brand just as long as it’s flavored nicely, so because of that you really don’t have to do anything to flavor the spinach other than wilting it down with a knob of butter and then tossing it into the creamy Pecorino to get it nicely coated.

I like to use a rectangle baking dish when making this because you’ll be able to cut out a perfect square portion per person.

Add a little crusty bread on the side if you like and you’re good to go. Make this for breakfast or brunch on your next slow weekend, you’ll love every bite!

Follow Proud Italian Cook on Instagram to see what else I’m cooking up during the week.

5.0 from 1 reviews

Baked Eggs Florentine with Pecorino Crema

 

Print

Author: Marie

Ingredients

• 1 lb. bag of baby spinach
• butter
• 5 oz. container of Crema di Pecorino, warmed and melted down with a splash of cream to loosen it, or make your own by reducing some heavy cream or half and half with a couple tablespoons of grated Pecorino or Parmesan cheese until it thickens up, ending up with 5 ounces.
• Marinara, homemade or store bought, flavored with garlic and herbs, just enough to coat the bottom of the baking dish.
• 6 large eggs

Instructions

1. I used a 8x11 rectangle baking dish which perfectly fit 6 eggs and all of the spinach that was wilted down.
2. Spoon marinara onto the bottom of the baking dish.
3. Start wilting down your spinach, I did it in 3 batches for that amount, placing a knob of butter in a large skillet and tossing it until it wilts, which only takes a few minutes, then set aside.
4. Drain the spinach in a fine strainer if alot of moisture forms.
5. Create your cheese sauce either way then toss your wilted spinach into it, saving a little of the sauce to spoon on top when finished.
6. Spread the creamed spinach on top of the marinara in the baking dish, making 6 indentions for the eggs.
7. Crack each egg one by one into a separate bowl and let it fall into each spinach indention.
8. Season with pepper, no need to add salt because the Pecorino is salty enough.
9. Bake in a 350F oven at least 20 minutes or more or until the white of the egg firms up and is not jiggly.
10. Remove and let it rest for 5 minutes before cutting it, if you have some leftover crema, you can spoon some on top of each portion.
11. Enjoy!

3.4.3177