Baked Eggs Florentine Recipe


These deliciously easy goodies are from Nerys Whelan’s new cookbook, The Keto Chef’s Kitchen. Her recipes are ketogenic, low-carb, sugar-free and gluten-free.

Baked Eggs Florentine.jpg

MAKES 2 PORTIONS 

Ingredients:

  • ¼ red onion 
  • 2 tsp Dijon mustard 
  • 1 tsp salt 
  • ½ tsp pepper 
  • ½ tsp garlic powder 
  • 100ml cream 
  • 1 cup baby spinach 
  • 4 eggs 
  • 30g Parmesan, grated 

 

Method:

  1. Preheat your oven to 180°C. 
  2. Dice the red onion and sauté in a small cast iron pan or frying pan. 
  3. Once the onion is soft, add the Dijon, salt, pepper, garlic powder and cream and bring to a simmer. 
  4. Add the spinach and transfer to an ovenproof dish, if you’re not using a small cast iron pan. 
  5. Once the spinach is wilted, make four holes in the mixture and crack an egg into each. 
  6. Sprinkle the Parmesan on top and bake for 15–20 minutes until the egg whites are cooked and the yolk is runny.

 

Granola Bar recipe - the keto chef's kitchen

Extract from The Keto Chef's Kitchen by Nerys Whelan

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