Breakfast recipes should be easy like a Sunday morning like this baked eggs Florentine recipe. Egg Florentine is made of eggs and spinach and a cheesy sauce. This recipe is made easy being cooking in a tray bake.
Ingredients
1 tablespoon olive oil
1 brown onion, finely chopped
2 garlic cloves, crushed
250g button mushrooms, sliced
200g baby spinach leaves
10 eggs
125ml (1/2 cup) milk
40g (1/2 cup) grated parmesan cheese
200g grape tomatoes, halved
Basil leaves, to serve
Method
Preheat oven to 180°C/160°C fan-forced. Lightly spray a 20 x 30cm (base measurement) baking tin with oil and line with baking paper.
Heat oil in a large non-stick frying pan over medium-high heat. Cook onion, stirring, for 3-4 minutes or until softened. Add garlic and mushrooms and cook, stirring, for 3-4 minutes or until golden. Add spinach and stir until just wilted. Set aside to cool slightly.
Whisk eggs, milk and half the parmesan together in a large bowl. Season with salt and pepper. Spread mushroom mixture over base of prepared dish. Pour over egg mixture and evenly distribute vegetables. Top with halved cherry tomatoes cut side up and sprinkle with remaining parmesan.
Bake for 30 minutes or until golden and set. Let stand for 10 minutes. Serve warm or at room temperature scattered with basil.
Tips & Hints
Note: You can do this in a baking tin or a baking dish (1.5 litre/ 6-cup). Cooking time will increase slightly in a baking dish.
