Florentine Toast ‘n Egg Cups
Prep time: 10 minutes Bake time: 25 minutes
Makes: 6 Increase proportionately to desired servings, up to 12 per 12-cup muffin pan.
6 slices square-shaped whole wheat bread
6 teaspoons butter or olive oil
36 leaves baby spinach, stems removed
6 tablespoons shredded Parmesan cheese
6 medium or large size eggs*
Fresh cracked black pepper
Marinara sauce or salsa for serving
1. Preheat oven to 375°F. Use a non-stick coated 6 or 12-cup muffin pan.
2. Spread bread with butter, or brush with olive oil. With buttered side against the inside of the muffin cup, press and tuck each slice firmly into cups. Crust edges will extend above cup.
3. Overlap 6 baby spinach leaves around the bread cup. Add 1/2 tablespoon Parmesan. Crack an egg over the cheese. Sprinkle with another 1/2 tablespoon Parmesan and a generous grind of black pepper.
4. Bake 20-25 minutes until eggs are just set or desired doneness. Scoop each egg cup from pan with a silicon spatula. Serve warm or room temperature with marinara sauce or salsa if desired.
*If eggs are very large the white may spill over the bread and stick to pan. If using larger eggs, lightly grease the top of the muffin pan between the cups.
Original recipe developed and photographed for PotsandPans.com