You are viewing this article in the archives. For the latest breaking news and updates in Ann Arbor and the surrounding area, see
Posted on Fri, Sep 23, 2011 : 4:53 a.m.

Baked Eggs Florentine perfect for brunch the morning after a late night out

By Peggy Lampman


Baked Eggs Florentine

Peggy Lampman | Contributor


Peggy Lampman's Friday dinnerFeed

My daughter and some of her friends from college are in town for the University of Michigan football game. They live outside of Michigan but consider this town their second home. (You can take the girls from Ann Arbor, but you can't take Ann Arbor from the girls; they love this town.)

The last time they were staying with Richard and me was a couple of years ago. They came with their fiances, and I served them this exact dish for breakfast.


Group eating same recipe, minus the tomatoes, exactly two years ago.

I amped up the spinach in the recipe below. You could probably decrease the amount by 10 ounces, but the girls are big fans of spinach. I also added sliced tomatoes because they're so good at this time of the year.


Wring or squeeze out excess water from spinach before using in recipe.

They were out partying till all hours last night, and slept until noon. (Apparently Ann Arbor is a totally different scene after my bedtime.) The last time I slept until noon was after giving birth to my son. Ah, youth.


Bleary-eyed Katie.

Yield: 8 servings (one egg serving)
Active Time: 20 minutes
Bake Time: 20 to 30 minutes


36 ounces frozen spinach
2 tablespoons extra virgin olive oIl, plus extra for greasing pan
1 tablespoon unsalted bulter, optional
8 large eggs
8 slices tomato, optional
1 1/4 cups grated Parmesan


1. Preheat oven to 375 degrees.
2. Cook spinach according to package instructions. Wring out as much water as possible and stir in olive oil and butter, if using. Season to taste with kosher salt and freshly ground pepper. (I enjoy a lot of pepper.)
3. Oil or butter a 9x13-inch baking dish. Pack spinach and spread over bottom of dish. With a spoon, make 8 indentations; place tomato slices into indentations, if using. Crack eggs into indentations or over tomatoes, and lightly season with kosher salt and freshly ground pepper. Evenly divide and sprinkle parmesan over casserole.
5. Bake on middle rack of oven 20-30 minutes, or until cheese is golden and eggs are cooked to desired level of doneness.

Looking for a specific recipe? Click here for dinnerFeed's recipe search engine; type the recipe or ingredient into the search box. I am a real-time food writer and photographer posting daily feeds on my website and in the Food & Drink section of You may also e-mail me at



Sat, Sep 24, 2011 : 2:16 p.m.

For those who need meat with their eggs, use fresh spinach and saute with crumbled sausage or bacon, also add a small bit of crumbled feta and oregano when putting the spinach layer in the dish, still top with coursely shredded parmesan. This will be a regular in our house!


Fri, Sep 23, 2011 : 2:08 p.m.

Cool! Tis a good recipe for a crowd. For me (personal taste) a touch of cayanne would be nice. You can do the same dish for a tailgate party. The smoke adds a different set of flavors. Keep a good eye on te dish because grill heat can be un-even.