Keto Baked Eggs Florentine Recipe

About this recipe

A delicious and low-carb dinner option featuring baked eggs nestled in a creamy spinach and mushroom mixture, topped with a rich keto-friendly hollandaise sauce.

Ingredients

• 100 g Baby Spinach
• 125 g White Shimeji Mushroom (Anabe)
• 125 g Mooz Butter Garlic & Herbes
• 250 ml Dabur Hommade Lemon Juice (Bottle)
• 200 g Milky Mist Paneer
• 100 ml Oleev Olivana Natural Olive Oil (Bottle)
• 1 pc (50 g) On1Y Onion Powder
• 1 pack (25 g) Snapin Nutmeg Powder
• 100 g Catch Sprinklers - Iodized Table Salt
• 1 pack (100 g) Tata Sampann Pure Black Pepper Powder

Instructions

1. 1. Preheat your oven to 350°F (175°C).
2. 2. In a large mixing bowl, combine 4 cups of fresh spinach, 1 teaspoon of dried onion powder, 1/2 teaspoon of ground nutmeg, 1 teaspoon of salt, and 1 teaspoon of black pepper. Mix well.
3. 3. Heat 4 tablespoons of olive oil in a skillet over medium heat. Add 1 pound of sliced fresh mushrooms and sauté until golden brown, about 5-7 minutes.
4. 4. Add the sautéed mushrooms to the spinach mixture and stir to combine.
5. 5. Grease a large oven-safe baking dish with olive oil. Spread the spinach and mushroom mixture evenly in the dish.
6. 6. Spread small dollops of mashed paneer evenly across the spinach and mushroom mixture.
7. 7. Place the baking dish in the preheated oven and bake for 12-15 minutes, or until the paneer is lightly golden and warmed through. Do not overcook.
8. 8. While the dish is baking, prepare a simple topping. In a small bowl, mash 4 pieces of paneer with 2 teaspoons of lemon juice, 2 tablespoons of olive oil, and a pinch of salt and pepper until smooth and creamy.
9. 9. Once the dish is baked, remove the baking dish from the oven. Spoon 2 tablespoons of the paneer mixture over the baked spinach and mushrooms.
10. 10. Optional: Place the baking dish under the broiler for 2 minutes to lightly brown the top.
11. 11. Serve immediately and enjoy your keto-friendly baked spinach and mushrooms!