If you store them in the fridge, you can allow them to defrost without cooking. When you're ready to use it, all you need to do is drain the water. You can use a sieve, provided that the wholes are small enough, or you can strain it through unbleached cheesecloth. To cut down on waste, I rinse out the cheesecloth when I'm finished using it and dry it so I can use it as many times as possible. Once the spinach is drained, you're ready to go.
Baked Eggs Florentine
95 g chopped frozen spinach, thawed and drained
1/8 T butter
1 large egg
1 T heavy cream
1/8 tsp garlic powder
freshly ground black pepper
*Preheat oven to 400 F.
*Grease a ramekin with butter. To prepare the spinach, put it in a small bowl and add garlic powder and some salt and pepper and blend. Lightly pack the spinach in the ramekin and make an indentation in the center - I use a measuring tablespoon.
*Crack the egg into a cup, making sure to keep the yolk whole. Gently pour on top of spinach and sprinkle with salt and pepper, if desired. Cover evenly with heavy cream.
*Bake for 16 - 18 minutes, depending upon how well-done you like your eggs. Remove from oven (carefully, it will be very hot!).
I know it looks lovely in the ramekin (sorry for the lousy picture quality, but trust me, it looks amazing!), but it will be too hot to consume it you leave it in there. Run a knife around the edges to separate it from the sides and using a fork, lift it out of the ramekin and place on a plate.
Makes 1 serving and has 173.63 calories, 3.25 net carbs, 10.85 g fat, 1.5 g fiber and 9 g protein.