Monta's Baked Eggs Florentine

The Laurel Oak Inn

221 SE Seventh Street , Gainesville, FL 32601 Stati Uniti d'America


  • 8 oz Frozen, chopped leaf spinach
  • 1 cup Hellmans Mayonaise
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Ground Black Pepper
  • 2 teaspoons Worcestershire Sauce
  • 1 teaspoon Dried Toasted Onion
  • 1/2 cup Milk
  • 1 1/2 cups Shredded Sharp Cheddar Cheese
  • 8 Eggs
  • 4 English Muffins


  1. Microwave spinach on "high" for 4 munutes with a dash of water. Drain. Press through fine mesh colander until almost dry. Chop, if needed.
  2. Heat mayonaise, salt, pepper, Worcestershire sauce, dried onion, milk and cheese gently (medium heat) in a double boiler until cheese is just melted. A wisk seems to do the job of agitation best. Remove from heat.
  3. Spray 8 Pyrex custard cups with food release spray. Add a generous tablespoon of cheese sauce mixture to bottom of cup. (This will save you mucho cleaning time later!) Distribute 1 Tablespoon of chopped spinach next. Crack one egg on top of spinach. Try not to break the yolk. Spoon 2-3 Tablespoons of cheese mixture on top of the egg. Top with a small amount of shredded cheddar cheese.
  4. Bake in oven at 350 degrees for 17 minutes. (Check 'em after 13-15 minutes. Ovens vary!) Remove from oven and allow to temper 3-5 minutes before serving. This is important.
  5. Use a thin knife to release egg from cup. Flip onto lightly toasted english muffin half. We make little flowers with red pepper or tomato strips and side with thickly sliced roasted, peppered bacon. Yum!
About this recipe:

Monta's Baked Eggs Florentine