Baked Eggs Florentine
By E’Cucina Home
Baked Eggs Florentine
By E’Cucina Home
Yield/Serves:
Makes 4 servings
- 1 tablespoon unsalted butter, plus more to grease ramekins
- 2 tablespoons minced white onion
- Salt and pepper to taste
- 6 ounces baby spinach, chopped
- 4 slices Canadian bacon
- 4 large eggs
- ¼ cup heavy cream
- 2 ounces aged cheddar, grated
Preheat Air Fryer to 280°F.
Butter 4 (approximately 6-ounce) ramekins and set aside.
Melt 1 tablespoon butter in frying pan over medium heat. Add onion, season well with salt and pepper and cook until softened approximately 2 minutes. Add spinach and cook until wilted.
Place Canadian bacon on bottom of ramekins and top with spinach and onions.
Crack each egg into ramekins, place 1 tablespoon heavy cream over each egg.
Divide cheese evenly among ramekins.
Place in Air Fryer and bake, checking every minute until whites are set and yolks are still runny.
Try serving over buttered, sourdough toast.
Butter 4 (approximately 6-ounce) ramekins and set aside.
Melt 1 tablespoon butter in frying pan over medium heat. Add onion, season well with salt and pepper and cook until softened approximately 2 minutes. Add spinach and cook until wilted.
Place Canadian bacon on bottom of ramekins and top with spinach and onions.
Crack each egg into ramekins, place 1 tablespoon heavy cream over each egg.
Divide cheese evenly among ramekins.
Place in Air Fryer and bake, checking every minute until whites are set and yolks are still runny.
Try serving over buttered, sourdough toast.