Egg Florentine with Spinach

Prep time: 10 minutes | Cook time: 15 minutes | Serves 4

3 cups frozen spinach, thawed and drained

2 tablespoons heavy cream

¼ teaspoon kosher salt

⅛ teaspoon freshly ground black pepper

4 ounces (113 g) Ricotta cheese

2 garlic cloves, minced

½ cup panko bread crumbs

3 tablespoons grated Parmesan cheese

2 teaspoons unsalted butter, melted

4 large eggs

1. In a medium bowl, whisk together the spinach, heavy cream, salt, pepper, Ricotta cheese and garlic.
2. In a small bowl, whisk together the bread crumbs, Parmesan cheese and butter. Set aside.
3. Spoon the spinach mixture into the baking pan and form four even circles.
4. Slide the baking pan into Rack Position 2, select Roast, set temperature to 375ºF (190ºC) and set time to 15 minutes.
5. After 8 minutes, remove the pan. The spinach should be bubbling. With the back of a large spoon, make indentations in the spinach for the eggs. Crack the eggs into the indentations and sprinkle the panko mixture over the surface of the eggs.
6. Return the pan to the oven and continue cooking.
7. When cooking is complete, remove the pan from the oven. Serve hot.