Baked Eggs Florentine with Pecorino Crema

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eggs florentine

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.spinach and creama

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.eggs florentine

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.eggs florentine

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.

eggs florentine

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.
eggs florentineeggs florentineeggs florentine

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!

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Baked Eggs Florentine with Pecorino Crema
 
Author:
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!

 

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Comments

  1. Yummy! You know I’ve never heard of that crema di pecorino. Now I’m curious to try it, too!

  2. Marie – I don’t think I can find that crema di pecorino in my neighborhood, but could substitute with the cream and the pecorino as you said. What a beautiful and delicious dish. You really could put that on a magazine cover it’s such appetizing photography!

  3. The dish looks amazing. Kinda makes my cereal breakfast look a little blah!! I love the Eggs in Purgatory — it reminds me of them. I’ll have to give this a go for our Sunday meal. I’ve never seen that crema before so I’ll go at it like Linda — use cream and pecorino. Can’t wait until Sunday (that’s our egg day).

  4. These eggs look delist! I’ve neve4 had eggs Florentine but these are my flavours. Don’t know why I haven’t tried it before!

  5. Crema di Pecorino, I must look for this – love the thought of it. I adore this type of egg dish and the fact that it can be scaled up or down makes it absolutely the perfect go to brunch entree.

  6. I’ve never had crema pecorino either, but now I want to find it! I love the idea. Who wouldn’t want their eggs lying in a pile of it?

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