Creamy Eggs Florentine with Crispy Sourdough Crumbs

Name: Creamy Eggs Florentine with Crispy Sourdough Crumbs
Yield: Makes 4 servings
Ingredients: Sea salt and freshly ground pepper; Freshly grated nutmeg; Heavy cream, 1 cup (8 fl oz/250 ml); Baby spinach, ½ lb (250 g); Large eggs, 8; Shallots, ¼ cup (1¼ oz/45 g) thinly sliced; Small sourdough roll or slice of rustic sourdough bread, 1, torn into small pieces; Fresh tarragon, 2 teaspoons chopped; Fresh thyme, 2 teaspoons chopped; Extra-virgin olive oil, 2 tablespoons; Garlic, 2 teaspoons minced

Preparation info

Makes
4
servings

Difficulty
Easy

Appears in

Weeknight Vegetarian

By Ivy Manning

Published 2015

About

This eggs-for-dinner recipe requires very few ingredients, so buy the best farm-fresh eggs and baby spinach you can find. Serve with warm sourdough bread and a crisp, dry white wine like a Spanish Albariño.

Ingredients

Small sourdough roll or slice of rustic sourdough bread, 1, torn into small pieces
Extra-virgin olive oil, 2 tablespoons

Dinner
Spring
Vegetarian

Method

Preheat the oven to 375°F (190°C). Spray two 4-cup (32-fl oz/1-l capacity) gratin dishes with cooking spray and place them on a rimmed baking sheet.
Pulse the bread in a food processor or chop with a chef’s knife until coarse crumbs form. In a sauté pa