Eggs FLorentine in Tomato Cups

Categories: Breakfast Brunch

Ingredients

• 4 large beefsteak potatoes
• 2 teaspoons olive oil
• 1/4 cup finely minced shallots
• 1 tablespoon all purpose flour
• 3/4 cup 1% milk
• 1/4 cup low sodium chicken or vegetable broth
• 1 10-ounce package frozen spinach, thawed and squeezed of all excess liquid
• 1/4 cup grated Parmesan cheese
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 4 large eggs, at room temperature

Directions

1. Preheat oven to 400 degrees F. Slice off the top ince of each tomato. Using a melo baller, scoop out the insides of the tomatoes, making sure to leave each outside intact to form a cup. Place the hollowed out tomatoes on a foil lined baking sheet.

2. Heat oil in a medium nonstick skillet over medium. Add shallots and cook for 2 minutes or until translucent. Sprinkle on flour and cook, stirring for 30 to 45 seconds, until incorporated. Whisk in milk and broth, bring to a simmer, and cook for 3 to 4 minutes, until thickened. Add spinach and cook, stirring, for 2 to 3 minutes or until half of the liquid is evaporated and spinach is coated in a thick, creamy sauce. Stir in half of the Parmesan and all of the salt and pepper.

3. Fill one tomato with 1/3 cup of teh creamed spinach, then form a small well in the center. Crack one egg into a small bowl, then carefully pour egg into center of teh spinach well; repeat with remaining tomatoes. Sprinkle each evenly with remaining Parmesan. Cook for 22 to 25 minutes or until egg whites are just set. Serve immediately.

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