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Egg Florentine la Peach

Egg Florentine la Peach

Egg Florentine la Peach

Submitted by: Kyle Marti

Serving Size: 4

Ingredients
Quantity
eggs
4
olive oil
1 tablespoons
onion, chopped
1/2 cups
mushrooms, sliced
1/4 pounds
frozen chopped spinach
10 ounces
sea salt
1 teaspoons
ground black pepper
1/8 teaspoons
peach slices, chopped
1 cups
sea salt and ground black pepper
to taste

Directions

Preheat oven to 350°F. Grease 4 remekins or individual shallow baking dishes; set aside.

Heat oil in a medium saucepan. Add onions and cook until tender. Add mushrooms and cook for 5 minutes. Stir in spinach, 1 teaspoon salt, pepper and peaches. Divide mixture equally among prepared ramekins, making a depression in the center of each. Bake for 15 to 20 minutes or until mixture is hot (depending upon depth in dish). Add 1 egg to the depression in each dish. If desired, sprinkle with additional sea salt and pepper. Bake 7 to 10 minutes more or until egg white is set.

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