Baked Eggs Florentine

Baked Eggs Florentine

This easy recipe is eggs and toast all in one, with some healthy greens too!



6 slices of square-shaped whole wheat bread
6 teaspoons of butter or olive oil
36 baby spinach leaves stems removed
6 tablespoons of shredded Parmesan cheese
6 medium or large of eggs
Freshly 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 Circulon Chocolate Muffin 12-Cup pan, press and tuck each slice firmly into cups. Crust edges will extend above cup.
  3. Overlap 6 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. Remove from pan with a silicon spatula. Serve warm or room temperature with marinara sauce or salsa if desired.