Baked Eggs Florentine
Nikita Cyr, co-founder of Marta Cafe and Pantry submitted this recipe for Picot's first Community Cookbook in 2020. She describe the inspiration for this recipe on her menu at Marta by stating:
"With current food trends limiting ingredient options, this is an ode to my euro-leaning cooking style and a reflection of how I think food should be enjoyed - full of fat, and made with whole foods to showcase the ingredients themselves. Everything we use in this recipe comes from Vancouver Island, from small locally owned and operated businesses, and is our (and many of our patrons) favourite brunch item! You will need an oven safe baking dish for this. We use personal sized dishes, but double or triple this recipe to suit a larger dish."
2 tbsp sliced shallots
1 tbsp olive oil
Pinch of salt
1 cup packed baby kale
1⁄2 cup whipping cream (may need a little more depending on your baking dish)
1⁄3 cup fromage frais (you can substitute for goat cheese, but this will affect flavour)
Fresh cracked black pepper
Preheat your oven to 400°F. In a sauté pan, combine shallots, olive oil and salt and cook on medium heat until golden and translucent. Add kale and cook for 1 - 2 minutes, until kale is soft. Add cream, bring to a boil, then take off the heat immediately. To assemble your Florentine, pour the kale and cream mixture first. Crumble fromage over the top, then carefully crack both eggs to sit on top. Crack pepper generously, sprinkle salt, and bake in the oven for approximately 15 minutes, or until your eggs are cooked to desired doneness.