egg-florentine-breakfast-bake

This baked egg Florentine is a great example of a breakfast recipe that’s easy to make. The Egg Florentine recipe is made with eggs, spinach, and a cheese sauce. This recipe can be made easier by using a tray-bake.

Ingredients:

One tablespoon of olive oil

One brown onion, finely chopped

Two garlic cloves, crushed

250g button mushrooms, sliced

200g baby spinach leaves

Ten eggs

125ml (1/2 cup) milk

40g (1/2 cup) grated parmesan cheese

200g grape tomatoes, halved

Basil leaves to serve

Method:

1. Preheat oven to 180degC/160degC with fan. Spray a baking pan measuring 20 x 30 cm with oil, then line it with baking paper.
2. Heat oil in a large, non-stick pan on medium-high heat. Stirring constantly, cook onion for 3-4 minutes or until softened. Stirring constantly, add garlic and mushrooms. Cook for 3-4 minutes until golden. Stir in spinach until it is barely wilted. Allow to cool a little.
3. In a large bowl, whisk together the eggs, half of the parmesan, and milk. Add salt and pepper. Spread the mushroom mixture on top of the prepared dish. Pour over the egg mixture, and distribute the vegetables evenly. Sprinkle the remaining parmesan over the cherry tomatoes, cut them in half, and place them on their side.
4. Bake for 30 minutes or until golden brown and set. Let stand for 10 minutes. Serve hot or at room temperature, sprinkled with basil.