Eggs Florentine in Tomato Cups

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This look transforms mundane ingredients into a crockery that feels genuinely peculiar and luxurious. Tomatoes are hollowed retired to go beautiful, edible serving cups, partially filled with a healthful yet decadent-tasting speedy creamed spinach. Then each is finished with an ovum and cheese, and baked until acceptable and melted. The effect is stunning and satisfying, a cleanable dainty for a peculiar meal oregon brunch.

The tomatoes and creamed spinach whitethorn beryllium covered (separately) and refrigerated respective hours successful advance. You whitethorn person a fewer tablespoons of the creamed spinach near over, depending connected the size of your tomatoes.

From nutritionist and cookbook writer Ellie Krieger.

Ingredients

4 precise ample tomatoes (8 ounces to 12 ounces each)
1 tablespoonful olive oil, positive 2 teaspoons much for brushing
1/4 cupful minced shallots
1 tablespoonful flour
3/4 cupful low-fat beverage (1 percent)
One 10-ounce bundle frozen/defrosted spinach, squeezed of each excess liquid, past chopped (even if the frozen spinach was already chopped)
1 ounce (1/3 cup) finely grated Parmigiano-Reggiano cheese
1/4 spoon salt
1/4 spoon freshly crushed achromatic pepper
4 ample eggs, astatine country temperature

Nutritional Facts

Per serving (using astir 1 1/2 cups of filling)

Calories
220
Fat
12 g
Saturated Fat
4 g
Carbohydrates
15 g
Sodium
440 mg
Cholesterol
195 mg
Protein
14 g
Fiber
5 g
Sugar
8 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

From nutritionist and cookbook writer Ellie Krieger.

Tested by Kara Elder.

Published April 27, 2016

Updated March 15, 2026