Baked Eggs Florentine

Victorious Baked Eggs Florentine Recipe

Sautéed mushrooms and spinach, crispy tortillas,and a creamy, easy-to-make Hollandaise sauce eggs are the best parts of this Mexican-inspired baked-breakfast recipe.  Perfect for brunch or breakfast.

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Baked Eggs Florentine

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Recipe Ingredients

  • 6 (8-inch) corn or flour tortillas, trimmed down by 1-inch around
  • 3 tbsp olive oil
  • 1 tbsp butter unsalted
  • 2 tbsp minced shallots or onion
  • 1/2 lb sliced mushrooms
  • 2 6-ounce bags baby spinach
  • 6 large eggs
  • Salt to taste
  • Freshly ground white pepper to taste
  • Fresh cilantro leaves chopped, for garnish
  • For Blended Hollandaise Sauce:
  • 8 oz butter unsalted
  • 4 egg yolk or 1/4 cup egg substitute
  • 1 tbsp heavy whipping cream
  • 1 tbsp fresh lemon juice
  • Salt to taste
  • Freshly ground white pepper to taste
  • 1/2-3/4 cup LA VICTORIA® Red Taco Sauce Medium

Cooking Directions

  1. Preheat the oven to 350°F.
  2. To create flower cup, trim off about 1 inch around each tortilla. Spray a standard-sized muffin pan with non-stick cooking spray and place tortillas into 6 of the muffin cups, alternating so that there are empty muffin cups next to each tortilla. Situate the tortilla so that the sides overlap a bit to make a "flower".
  3. In a medium-sized sauté pan, heat one tablespoon of olive oil with the 1 tablespoon of butter. Add the shallot and cook for 1 minute.
  4. Add the mushrooms and sauté over medium-high heat until golden, stirring often. Once the mushrooms have browned, season with salt and pepper. Remove the pan from the heat and set it aside.
  5. In a separate large sauté pan, heat the remaining 2 tablespoons of olive oil over high heat. Add the baby spinach and season with salt and pepper. Sauté until wilted, stirring often, about 3 minutes.
  6. To assemble the egg cups, place a tablespoon of the sautéed spinach in the bottom of each tortilla cup. Top with a tablespoon of the sautéed mushrooms. Break one egg at a time into a small cup or ramekin, then carefully pour the egg into the tortilla cup. Season the eggs with salt and pepper.
  7. Bake the eggs at 350°F until the whites are set and the yolks are still soft, about 15-20 minutes. Carefully remove the baked eggs from the oven and serve with Hollandaise and chopped cilantro.
  8. To make the Blended Hollandaise, melt the butter in a small saucepot and skim off the foam that rises to the top. Bring the butter just to a simmer (to not boil or brown the butter), then remove it from the heat.
  9. Place the egg yolks or egg substitute, cream, lemon juice and salt and pepper in a blender and blend until the mixture is frothy. With the blender running, slowly pour the hot melted butter into the egg mixture (the heat of the butter should get the Hollandaise sauce to 160 degrees).
  10. The sauce will thicken as the butter blends with the egg yolks.
  11. Add the LA VICTORIA® Taco Sauce and blend just until combined; do not over blend the sauce! Adjust the seasoning and serve immediately. Makes about 1 1/2 cups.
  12. IMPORTANT: For safe consumption, eggs should be cooked to 160°F.