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Being new to the Keto way of life, I’ve been on the lookout for old recipes I could bring forward to join me in this new lifestyle. Eggs Florentine seems to fill that requirement well.

This recipe is from an old cookbook called, The United States Regional Cook Book. It was published in 1947 by the Culinary Arts Institute of Chicago. It remains one of my favorite cookbooks as it contains countless dishes representing a cross culture of Americans of the era.  Not only are recipes included fro the South, North, Northeast, Midwest and West Coast locations, but the book also includes ethnic dishes from recent immigrants living there. It is an amazing book and has been well used. The cover is nearly falling off my copy.

The reason I note the age of the book is that some of these recipes have changed over the years. Indeed this rendition bears little resemblance to the bread and poached egg concoctions of today, but rather is a far simpler country fare, which makes an excellent side dish for Keto diners.

And so, here it is — quick, easy, and delicious.

Ingredients:

4 cups of fresh spinach

4 Tbsp. of butter

1/2 tsp. pepper

1 tsp. salt

6 eggs

4 oz. tomato sauce

Directions:

Saute spinach in light coating of olive oil. Remove to baking dish. Add seasonings. Place eggs on top at equal intervals. Bake in 350 degree oven until eggs are set. Serve with warmed tomato sauce. What could be more Keto friendly?

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