Eggs for dinner? Absolutely! Florentine Style Eggs and Spinach is a delicious recipe that goes well with an English muffin or with a sausage that is mild or sweet.

1 10-ounce package frozen spinach, thawed
1/2 teaspoon salt
1/4 teaspoon pepper
4 eggs
1/4 cup Parmesan cheese
1/4 cup heavy whipping cream
1/2 teaspoon paprika

Preheat oven to 325°. Butter 2 individual serving casserole dishes.

Place half of the spinach in each prepared casserole dish. Indent the center of the spinach with the back of a tablespoon to give the egg yolks a place to settle. Sprinkle the spinach with half the salt, half the pepper and 1 teaspoon each of the Parmesan cheese. Reserve the remainder of the cheese for the next step.

Break two eggs into a saucer. This will allow you to remove any broken shell or broken yolks. Gently slip the eggs, two to each portion, into the indent on top of the spinach; avoid breaking the yolks. Spoon 2 tablespoons of cream over the eggs. Divide the remaining Parmesan cheese and sprinkle over the eggs.

Place the casseroles on a baking sheet and bake in the preheated oven for 15 – 20 minutes until the eggs are firm. Dust each portion with 1/4 teaspoon paprika and serve immediately.

Yield: 2 servings

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