Gluten-Free Baked Eggs and Florentine Recipe
We love to showcase the importance of vegetarian meals for a healthy, gluten-free diet. However, living gluten-free doesn’t always mean that you have to forego a classic meaty breakfast. This Baked Eggs and Florentine recipe is just one of the many unique recipes that come with a gluten-free diet. The taste of the egg yolks is wonderfully enhanced by the lemon juice and hot sauce. If you are ready for more unique recipes to add to your gluten-free diet, then it is time to get cracking those eggs!
8 large pastured eggs
3 large egg yolks
Either 1/8 teaspoon dry mustard or ¼ teaspoon Dijon mustard
2 cloves of garlic (minced)
½ cup of unsalted butter or dairy free butter substitute (both melted)
1 tablespoon of fresh lemon juice
1 tablespoon of olive oil
Salt and pepper
1 small, finely chopped onion
Four 6 ounce bags of baby spinach
A dash of hot sauce (we recommend our Sauce No. 10)
First things first. You must first preheat the oven to 400 degrees. While that heats up, start preparing the blender hollandaise. Put the egg yolks in a blender with the mustard, lemon juice, the Hot Sauce No. 10, and a pinch of salt. Blend it for 5 seconds (or until it is fully mixed together). While the blender is still running, remove the plastic insert from the blender’s lid and gradually add the melted, hot butter. Keep blending until the butter is fully combined in the mixture.
Once that is done, grab a large skillet (oven proof) and place the olive oil in it. Place the skillet over medium-high heat. Then add the onion and cook it until it is translucent (this should take roughly five minutes). Once that happens, add the garlic to the skillet and cook for 30 seconds. Turn the heat up to high and add 1 bag of the spinach. Cook it until wilted while tossing with tongs. Then add the rest of the spinach. But make sure to add it one bag at a time. Wait for each pile of spinach to wilt before adding the next one.
Back to the blender hollandaise. Add 1/3 of the blender hollandaise to the skillet and stir it well to combine it. Use the back of the spoon to make 8 indentations in the spinach. Then break the eggs into the indentations and allow them to run into each other. Next, sprinkle each of the eggs with a little salt and pepper. Move the pan to the oven and bake until the egg whites are officially set while the yolks are still slightly runny. This should take about 6 to 8 minutes. Spoon the remaining hollandaise over each egg, sprinkle with a little paprika, and boom! Breakfast is served.
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