Egg Florentine la Peach

Egg Florentine la Peach

Submitted by: Kyle Marti

Serving Size: 4

Qty Ingredient
4 eggs
1 tablespoonsolive oil
1/2 cupsonion, chopped
1/4 poundsmushrooms, sliced
10 ouncesfrozen chopped spinach
1 teaspoonssea salt
1/8 teaspoonsground black pepper
1 cupspeach slices, chopped
to tastesea salt and ground black pepper

Directions:

  1. Preheat oven to 350°F. Grease 4 remekins or individual shallow baking dishes; set aside.
  2. Heat oil in a medium saucepan. Add onions and cook until tender. Add mushrooms and cook for 5 minutes. Stir in spinach, 1 teaspoon salt, pepper and peaches. Divide mixture equally among prepared ramekins, making a depression in the center of each.
  3. Bake for 15 to 20 minutes or until mixture is hot (depending upon depth in dish). Add 1 egg to the depression in each dish. If desired, sprinkle with additional sea salt and pepper. Bake 7 to 10 minutes more or until egg white is set.