Baked Eggs Florentine with Quick Hollandaise
Step your up breakfast game with stress-free, family-style baked eggs florentine drizzled in a quick hollandaise sauce and served over toasted Sister Schubert’s® Parker House Style Yeast Rolls.
Ready In: 30 Minutes
Prep Time: 10 Minutes Cook Time: 20 Minutes
Preheat oven to 375°F. Heat olive oil in large nonstick skillet over medium heat. Add garlic and shallots and cook for 2 minutes, stirring frequently. Add spinach, working in batches, if necessary, and stir until all spinach is wilted, about 5 minutes. Stir in 1/2 teaspoon salt and remove from heat.
Spread spinach on bottom of greased baking dish. Make four evenly-space indents in spinach, and crack whole eggs into indents. Pour heavy cream around eggs, and top with remaining salt and pepper. Bake until egg whites are set but yolks are still runny, about 20 minutes.
Meanwhile, slice each roll in half and place, cut-side up, on baking sheet. Bake in oven alongside eggs until lightly browned, about 8 minutes.
While eggs and rolls bake, make quick hollandaise sauce: Combine egg yolk, water, lemon juice and pinch of salt in blender. With the blender running, slowly pour in hot butter until fully incorporated and sauce is thick and creamy. Add cayenne pepper and pulse until combined.
Remove eggs and rolls from oven. Serve eggs and spinach over rolls and drizzle with hollandaise. Garnish with parsley and black pepper.
