Quick and Light Eggs Florentine
- Total Time
The eggs and the spinach are cooked together, and we serve it in a ramekin instead of English muffin.
unsweetened orange juice1 ¼ cup(s)
regular butter½ Tbsp
uncooked scallion(s)2 medium, sliced
chopped frozen spinach10 oz, thawed and squeezed dry
ground coriander½ tsp
table salt½ tsp
black pepper¼ tsp, coarsely ground
- Preheat the oven to 350°F. Whisk together the orange juice and cornstarch in a bowl. Melt the butter in a small saucepan over medium heat. Add the scallions and cook until limp and translucent, then add the orange juice mixture and cook until the sauce is thick and clear, 6–7 minutes. Reduce heat to low to keep the sauce warm.
- Combine the spinach, coriander, salt, pepper, and 1/2 cup of the orange sauce in a bowl. Put 3 tablespoons of the mixture into each of 4 (3/4-cup) ramekins, creating wells in the centers. Break an egg into each well. Put the ramekins on a baking sheet and bake until the eggs are set, 16–17 minutes. Spoon about 2 tablespoons of the remaining sauce over each.