 | This recipe is, of course, a nod to Eggs Florentine.
Instead of frozen, thawed spinach, you can of course use fresh spinach. Blanch it first. Or, replace the spinach altogether with ham to make this dish a nod to Eggs Benedict.
Use thinly cut bread -- white, sandwich bread works best. If the bread still seems too thick to you to both line the tins and leave enough space inside to work with, you can roll the bread slices out flatter with a rolling pin.
Use muffin trays with medium or large size muffin cups in them.
Serve this if you wish with a sauce such as a white sauce with some grated cheese in it. You could serve this with a Hollandaise sauce, of course, to be a tad more authentic, but the sauce would be more work than the eggs -- if you really feel like a Hollandaise sauce with this, this might be the time to reach for a packet.
Ingredients
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