Baked Eggs Florentine
(0 votes)
(0 votes)
Health Score:
86 / 100
Difficulty:
easy
Difficulty
Preparation:
15 min.
Preparation
ready in 35 min.
Ready in
Calories:
361
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 361 cal. | (17 %) | ||
| Protein | 19 g | (19 %) | ||
| Fat | 30 g | (26 %) | ||
| Carbohydrates | 4 g | (3 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.8 g | (13 %) |
more nutritional values
| Vitamin A | 1.9 mg | (238 %) | ||
| Vitamin D | 2 μg | (10 %) | ||
| Vitamin E | 5.4 mg | (45 %) | ||
| Vitamin K | 772.5 μg | (1,288 %) | ||
| Vitamin B₁ | 0.3 mg | (30 %) | ||
| Vitamin B₂ | 0.7 mg | (64 %) | ||
| Niacin | 6 mg | (50 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 327 μg | (109 %) | ||
| Pantothenic acid | 1.7 mg | (28 %) | ||
| Biotin | 29.1 μg | (65 %) | ||
| Vitamin B₁₂ | 1.5 μg | (50 %) | ||
| Vitamin C | 103 mg | (108 %) | ||
| Potassium | 1,292 mg | (32 %) | ||
| Calcium | 521 mg | (52 %) | ||
| Magnesium | 142 mg | (47 %) | ||
| Iron | 8.1 mg | (54 %) | ||
| Iodine | 45 μg | (23 %) | ||
| Zinc | 3.6 mg | (45 %) | ||
| Saturated fatty acids | 11.9 g | |||
| Uric acid | 120 mg | |||
| Cholesterol | 255 mg | |||
| Complete sugar | 3 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- Ingredients
- 800 grams fresh Spinach
- 2 shallots
- 1 garlic clove
- 4 Tbsps olive oil
- salt
- freshly ground peppers
- Nutmeg
- 100 grams Whipped cream
- 80 grams freshly grated Parmesan
- 4 eggs
Preparation steps
1.
Preheat the oven to 200°C (approximately 350°F) on the convection setting.
2.
Rinse and drain the spinach. Peel and chop the shallots and garlic.
3.
Grease 4 serving ramekins with 1 tablespoon olive oil. Heat the remaining olive oil in a pan. Cook the shallots and garlic until soft. Add the spinach and cook on low heat. Season with salt and nutmeg. Mix in the cream and half the parmesan. Divide the spinach into the ramekins. Make a well in the spinach in the ramekins and crack 1 egg into each well. Top with the remaining parmesan cheese. Bake in the preheated oven bake for 10-15 minutes until the egg white if firm and the yolk is still runny. Serve seasoned with salt and pepper.
