These eggs florentine are baked on a nest of cheesy spinach – and they make an ideal low carb breakfast, brunch, or lunch! Keto and LCHF recipe.
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These eggs are baked on a bed of cheesy spinach – and they're a great way to start the day. You could also serve them for brunch or lunch!
My husband and I both love spinach, cheese, and eggs – so this is one of our favorites. If you also love florentine style recipes then you could also try my Low Carb Crab Florentine Bake!
If you want to get a head start on the dish to be ready the next morning, thaw the frozen spinach the night before and keep it in the fridge overnight. You could even mix the whole base together in advance – and then just crack the eggs in and bake!
How to Make Low Carb Eggs Florentine
This recipe is easy to increase if you need to serve more people!
- 10 oz frozen spinach
- ½ cup ricotta cheese
- ¼ cup shredded cheese, eg Italian blend
- black pepper
- 2 eggs
- Preheat the oven to 350F.
- Cook the spinach according to the pack instructions and drain thoroughly.
- Mix the spinach, ricotta, and shredded cheese together, and season with black pepper.
- Spoon the mixture into two small baking dishes, and make a small well in the center. Crack an egg into each one, and bake for 15-20 minutes or until the egg white has cooked through. You could also use the broiler to finish off the egg.
4g net carbs per serving (half the recipe)
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Nutrition InformationYield 2 Serving Size Half the recipe
Amount Per Serving Calories 253Total Fat 16gSaturated Fat 8gCholesterol 206mgSodium 307mgCarbohydrates 8gNet Carbohydrates 4gFiber 4gSugar 1gProtein 21g
Nutritional information for this recipe is provided as a courtesy and is my best approximation. I cannot guarantee completely accurate data due to variations in ingredients and cooking methods. Carbohydrates from sugar alcohols are not included in net carb counts as it has been shown that they do not impact blood sugar. Net carbs are the total carbs minus fiber.