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egg florentine

 Prosciutto Egg Florentine Cups

These are quick and easy and make a great Sunday brunch. You can also make these ahead of time and keep them in the fridge or freezer, because they do warm up well.

                     How to make Egg Florentine cups

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Items needed: Eggs, spinach, cream cheese, cheddar cheese, butter, ham or prosciutto

For the relish: Grape tomatoes, onion, sage or any fresh herb, coconut sugar or sugar of your choice.

Preheat oven to 350

Grease muffin pan with olive oil

in a skillet melt a little butter

steam some fresh spinach

while spinach is steaming, line the muffin cups with Prosciutto , or ham

Once spinach is wilted, add some cream cheese and let melt

put the spinach mixture into the cups with the meat

top with a thin slice of cheddar cheese, or cheese of your choice

crack open an egg and gently place on top of the cheese

Bake in the oven @ 350 for about 15-20 minutes depending on how well done you like your yolks.  I like mine still a little runny

once they are done the way you like, take them out of the oven and let them cool for about 5 minutes. Take a butter knife and go around the edges, they should pop out just fine, put them on a plate and serve.

For the relish: while the cups are cooking cut up a handful of grape tomatoes, chop up some onion, very fine and some fresh herb either cilantro, basil, sage - whatever you like, mix all together and add a teaspoon of coconut sugar or whatever sugar you have; and mix all ingredients up real good and use as a side dish.


 The information on this website has not been evaluated by the FDA and is not intended to diagnose, treat, prevent, or cure any disease.

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