This is and I mean IS my favorite egg recipe.

This takes a little more time than just scrambing eggs, but the taste is out of this world.  It fills me up with lots of good fat and protein.  You can read more about the benefits of good fats in our categories on the left

Eggs Florentine  (recipe compliments of August Earth farm)

5 t. butter
1 recipe creamed spinach (below)
5 t. heavy cream
5 T. gr. parmesan cheese
salt

Preheat oven to 350 degrees.  Grease 5 ramekins with 1 t. butter each.  Line each dish with 1/2 c. creamed spinach, making a dip in the middle for an egg.  Crack an egg into each dish.  Spoon 1 t. cream and 1 T. parmesan over each egg.  Sprinkle with salt and place on a cooking sheet.  Bake for about 20-25 min.  Delicious for brunch!

Creamed Spinach

5 T. butter
2 T. flour
1 cup heavy cream
1/2 t. salt
1 large bunch spinach, washed, patted or spun dry, and cut into strips

First make the sauce:  Melt 2 T. of butter in a saucepan.  Add flour, cook over low, stirring for 5 min.  Slowly add the cream, whisking to prevent any lumps.  Add 1/4 t. salt.  Increase the heat to medium and stir until thickened.
Melt remaining butter in a large saucepan.  Add the spinach and cook until wilted (takes only a couple min.)  Transfer to a food processor.  Add the remaining salt and the cream sauce.  Process until mixed (but not pureed.)  Can make ahead and reheat if you want.

***I used 2 larger sized ramekins (not single serve size), and put about 2/3 c. creamed spinach in each, then cracked 2 eggs in each.