Eggs Florentine

Eggs Florentine


  • 1 tbs. butter
  • 1/2 sweet red onion
  • 10-ounce package frozen chopped spinach, thawed
  • 2 tbs. maple syrup
  • 2 tbs. pinon nuts
  • 9 eggs
  • 1 tbs. basil
  • 1/4 cup half and half
  • 1 tbs. feta cheese with basil and sun-dried tomatoes
  • Hollandaise Sauce
  • 1/4 cup bread crumbs


Preheat oven to 350 Melt. butter in fry pan, saute sweet red onion. Add chopped spinach. Saute. When warm, add maple syrup and pinon nuts. Spread mixture in a greased 9xl3 pan. Set aside. Beat eggs. Add basil and half and half. Mix together. Scramble in a frying pan. As eggs start to cook, add feta cheese with basil and sun dried tomatoes and 1 Tbsp cream cheese. Finish scrambling eggs. While eggs finish scrambling prepare Hollandaise Sauce. Layer eggs over spinach and cover with sauce. Sprinkle with 1/4 cup bread crumbs. Bake in oven at 3500 for 15 minutes or until hollandaise is bubbly.

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