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!
Recipe by Proud Italian Cook at https://www.prouditaliancook.com/2018/01/baked-eggs-florentine-pecorino-crema.html