Subscribe to Email to Our Blog

Latest Blog Post

Spinach Florentine Baked Egg Tartlets

Stefania Lamacchia
by Stefania Lamacchia on Apr 12, 2019 12:00:00 PM

In search of brunch ideas for the weekend? Search no more! This quick and elegant Spinach Florentine recipe is easy like Sunday morning. We should warn you, if you plan on serving these, we're certain you’ll be put on brunch hosting duty for every occasion – birthdays, Mother’s Day, “we want more of those yummy egg things you made” days!

Prep: 20 min  Cook: 25 min  Serves: 8Spinach-Florentine_blog

Ingredients:

  • 1 tbsp Longo’s Salted Butter
  • 1 tub (142 g) Longo’s Baby Spinach
  • 1/2 cup mayonnaise
  • 1/4 cup grated Parmesan cheese
  • 2 cloves garlic, grated
  • 1/4 tsp ground nutmeg
  • 1 pkg (454 g) Longo’s Puff Pastry, thawed
  • 8 Longo’s Large Eggs 

Directions: 

Melt butter in skillet set over medium heat. Add spinach; cover and cook for 1 minute. Uncover and cook for 2 to 3 additional minutes or until wilted. Transfer to bowl and cool slightly. 

Add mayonnaise, Parmesan, garlic and nutmeg; mix well. (Make-ahead: Reserve for 1 day.)

Cut each sheet of puff pastry into 4 rectangles and place on parchment-paper-lined baking sheet(s). Grease the bottoms of 8 heat-proof ramekins and centre on each piece of puff pastry. 

Bake in preheated 400°F oven on bottom 2 racks, rotating trays if needed halfway through, for 12 minutes or until pastry begins to puff around the edges of the ramekins. 

Working quickly, using oven mitts, remove ramekins. Spoon some of the spinach mixture around the edges of the hollow left by the bowl, making a nest for the eggs. Crack an egg into each spinach “nest.” 

Bake (rotating sheets as needed halfway through) for an additional 7 to 10 minutes or until whites are set and yolks are cooked to preferred doneness. 

Tip: Crack each egg into a bowl before sliding it onto the centre of the tart. 

Variation: Substitute Longo’s Spinach or Artichoke Dip for the spinach filling.

Per serving: 400 calories; 13 g protein; 27 g fat; 26 g carbohydrate; 1 g fibre; 3 g sugars; 480 mg sodium.  

 

Leave a comment

Stefania Lamacchia
Written by Stefania Lamacchia

Related posts

Unicorn Frozen Yogurt Bark

Swap out ordinary summer party desserts with something a little more magical. Our Unicorn Frozen Yogurt Bark recipe made with...

Stefania Lamacchia
By Stefania Lamacchia - August 22, 2019
Grilled Pineapple Pepper Chicken Quesadillas

Prepare to be blown away by our recipe for  the 'not so average' Grilled Pineapple Pepper Chicken Quesadillas. Longo's moist...

Stefania Lamacchia
By Stefania Lamacchia - August 6, 2019
Peach Puffs

Invite your neighbours over this summer for a glass of chilled iced tea and a plate of our delightful peach puffs. Made to...

Stefania Lamacchia
By Stefania Lamacchia - August 3, 2019