Indulge in a culinary delight that brings the essence of Italian cuisine right to your kitchen! Eggs Florentine in a Pastry Case is not just a meal; it's a celebration of flavors that will elevate your brunch game to new heights. Imagine perfectly baked pastry cases cradling creamy eggs, vibrant spinach, and rich Gruyère cheese—all baked to golden perfection. Whether you're impressing guests or treating yourself to a gourmet breakfast, this recipe promises to captivate your taste buds and leave you craving more. Ready to embark on a delicious adventure? Let’s dive into the recipe!
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 4 eggs
- 2 cups spinach, cooked
- 1 cup pastry dough
- 1/2 cup cheese (e.g., Gruyère)
- Salt to taste
- Pepper to taste
Instructions
- Preheat the oven to 375°F (190°C). Ensure the rack is positioned in the center of the oven.
- Roll out the pastry dough on a lightly floured surface to approximately 1/8 inch thickness. Cut the dough into 4 individual round or square shapes to create individual pastry cases.
- Gently press the pastry dough into 4 greased individual tart or ramekin molds, ensuring the dough covers the bottom and sides evenly. Trim any excess dough hanging over the edges.
- Prepare the cooked spinach by draining thoroughly and patting dry with paper towels to remove excess moisture. Season the spinach with a pinch of salt and pepper.
- Spread an even layer of cooked spinach at the bottom of each pastry case, creating a green base for the eggs.
- Sprinkle grated Gruyère cheese over the spinach layer, ensuring even distribution.
- Carefully crack one egg into each pastry case, positioning it gently on top of the spinach and cheese layer.
- Season the eggs with additional salt and freshly ground black pepper to taste.
- Place the pastry cases on a baking sheet and transfer to the preheated oven.
- Bake for 15-20 minutes, or until the pastry is golden brown and the egg whites are set but the yolks remain slightly runny.
- Remove from the oven and let rest for 2-3 minutes before carefully removing from the molds.
- Serve immediately while warm, garnishing with additional fresh herbs or a light sprinkle of grated cheese if desired.
Tips
- Perfect Pastry: For a flaky pastry, handle the dough as little as possible. Keep it cold until you're ready to bake, and avoid overworking it to maintain its light texture.
- Spinach Prep: Ensure your spinach is well-drained and patted dry. Excess moisture can make the pastry soggy, so take the time to remove as much liquid as possible.
- Egg Freshness: Use the freshest eggs you can find for the best flavor and texture. Fresh eggs also have a firmer white, which helps maintain the structure of your dish.
- Cheese Variations: While Gruyère is a classic choice, feel free to experiment with other cheeses like feta or cheddar for a different flavor profile.
- Baking Time: Keep a close eye on the pastries as they bake. The perfect balance is when the egg whites are set, and the yolks are still slightly runny—this ensures a creamy texture.
- Garnishing: Elevate your dish by garnishing with fresh herbs like chives or parsley, or a sprinkle of extra cheese just before serving for an appealing finish.
- Serving Suggestions: Pair your Eggs Florentine with a light salad or fresh fruit to balance the richness of the dish, making it a complete and satisfying meal.
Nutrition Facts
Calories: 400kcal
Carbohydrates: 30g
Protein: 19g
Fat: 26g
Saturated Fat: g
Cholesterol: 231mg
