Baked Eggs Florentine

By: Rosemary Mark

  • Yield:


  • Prep:

    10 mins

  • Ready In:

    35 mins

  • Cook:

    25 mins

  • Cuisine:


  • Course:



6 slices square-shaped whole wheat bread
6 teaspoons butter or olive oil
36 baby spinach leaves, stems removed
6 tablespoons Parmesan cheese, shredded
6 medium or large eggs
freshly cracked black pepper, to taste
marinara sauce or salsa , to serve


  1. Preheat oven to 375°F. Use a non-stick coated 6 or 12-cup muffin pan.
  2. Spread bread with butter, or brush with olive oil. With buttered side against the inside of the muffin cup, press and tuck each slice firmly into cups. Crust edges will extend above cup.
  3. Overlap 6 spinach leaves around the bread cup. Add 1/2 tablespoon Parmesan. Crack an egg over the cheese. Sprinkle with another 1/2 tablespoon Parmesan and a generous grind of black pepper.
  4. Bake 20-25 minutes until eggs are just set or desired doneness. Remove from pan with a silicon spatula. Serve warm or room temperature with marinara sauce or salsa if desired.