Food & Cooking Recipes Breakfast & Brunch Recipes Easy Florentine Egg Cups Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on February 23, 2021 Print Rate It Share Share Tweet Pin Email Prep Time: 15 mins Total Time: 35 mins Yield: 12 At your next brunch, try this super-simple take on a classic. All you have to do is layer bread, spinach, and eggs in a muffin tin, then bake until the bread is toasted and the yolks are perfectly runny. Ingredients 12 slices white sandwich bread Melted unsalted butter, for brushing ½ cup frozen chopped spinach, thawed, drained, and squeezed dry 12 large eggs Kosher salt and freshly ground pepper Directions Preheat oven to 350 degrees. Using a sharp knife, cut off bread crusts. Brush both sides of bread slices with butter. Gently press one slice into each cup of a standard muffin tin. Place 1 tablespoon spinach in each bread cup, then crack an egg into each; season with salt and pepper. Bake until whites are set and yolks are still soft, 15 to 20 minutes. Serve. Bryan Gardner Cook's Notes While the egg cups are delicious on their own, you can also serve them with our Easy Hollandaise Sauce and a green salad on the side. Rate it Print