Gluten Free Egg Florentine Cups Recipe
I understand this question because I grew up eating wheat or grain based foods for breakfast; cold cereal, toast, English muffins, oatmeal, cream of wheat… When I got older, bagels or a muffin were my standard morning fare.
Eggs and such were delegated to Sunday suppers when I was a child. We would often eat a large meal earlier in the day after church and have something light in the evening that often included eggs. The only time I ever had eggs for breakfast as a child was when I was sick and then it was always soft boiled eggs. My husband, on the other hand, grew up eating farmer’s breakfasts – eggs with bacon or ham.
When I was first married, I just couldn’t understand eating eggs for breakfast if you weren’t ill; it wasn’t until I had children of my own and realized the importance of starting the day off with healthy dose of protein that I embraced the whole “eggs for breakfast” concept.
Now I love eggs in the morning and I especially love those fancy egg dishes such as Eggs Benedict and Florentine. But I am not usually in the mood for the work that goes into those fancy schmancy dishes.
That’s one reason why I am so fond of this Gluten Free Egg Florentine Cups recipe – it seems fancy but is so easy. Quickly sautéed spinach is encased in ham and topped with an egg and then the whole thing goes into the oven – no standing over the stove to poach eggs. If you want to make them even fancier, top with some easy blender hollandaise or my quick tomato jam. The kids (and my husband) like them with a squirt of ketchup or even mustard.
Make sure to get thinly sliced ham, no thicker than 1/8th of an inch, or the cups will be difficult to form. You can even use deli ham as long as it is gluten free. Using triple washed bagged baby spinach makes life easy, too. And of course I think that using really good quality, organic, cage free eggs is the way to go with these (I use Nature’s Yoke eggs).
So if you are wondering what to have for breakfast, here’s one answer!
- Gluten free non-stick cooking spray
- 1 teaspoon olive oil
- 1 clove garlic minced or grated
- 3 cups baby spinach
- ½ teaspoon kosher salt
- ¼ teaspoon pepper
- 1/8 teaspoon freshly grated nutmeg
- 6 slices thinly sliced ham
- 6 large organic cage free eggs
Preheat oven to 375 degrees. Generously spray 6 standard muffin tins with cooking spray.
Heat the olive oil in a medium skillet over medium-high heat. Add the garlic and sauté for 10 – 15 seconds. Add the spinach, salt, pepper and nut meg and cook until the spinach is fully wilted. Drain off any liquid.
Fold the ham slices into the prepared muffin tins. Divide the spinach among the cups and top with an egg, being careful not to break the yolk. Sprinkle with a tiny pinch of salt and pepper and bake for 15 minutes or until the egg whites are set but the yolks are still a little runny. If you like your yolks more runny, cook less; if you like your yolks firm, cook longer. Let cool in the pan for 1 minute, then run a knife around the edges of the cups and remove from the pan. Serve immediately.
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