If you adore a cozy breakfast or brunch with elegant flavors yet simple execution, this Baked Eggs Florentine Recipe will quickly become your go-to dish. Imagine vibrant, tender spinach sautéed with garlic and shallots, enveloped in a luscious, lightly nutmeg-infused cream, then topped with perfectly baked eggs whose yolks remain soft and inviting. It’s a delightful marriage of creamy texture, fresh greens, and the kind of comforting richness that wakes up your whole kitchen. This recipe is not just a meal; it’s a celebration of flavors that feels fancy but comes together in a snap.
Ingredients You’ll Need
These ingredients are refreshingly straightforward but each plays an essential role in crafting the perfect harmony of taste, texture, and color that makes this dish sing.
- 1 tablespoon olive oil: Adds a mild fruity richness that cooks the aromatics without overpowering.
- 1 small shallot, finely chopped: Brings a subtle sweetness that complements the spinach beautifully.
- 2 cloves garlic, minced: Infuses a savory warmth that deepens the flavor profile.
- 5 cups fresh spinach, roughly chopped: The star green adding freshness, vibrant color, and earthiness.
- ½ cup heavy cream: Creates that irresistible silky, creamy texture.
- ¼ teaspoon ground nutmeg: A tiny pinch elevates the spinach and cream with a subtle warmth.
- Salt and black pepper to taste: Essential seasonings that balance and highlight each ingredient.
- 4 large eggs: The centerpiece of this dish, their runny yolks mingle with the creamy spinach base.
- ¼ cup grated Parmesan cheese: Adds a sharp, nutty finish that crisps nicely on top.
- 2 tablespoons breadcrumbs (optional): For a slight crunchy topping that contrasts delightfully with the soft eggs.
- Butter or cooking spray for greasing: Prevents sticking and adds just a touch of indulgence.
How to Make Baked Eggs Florentine Recipe
Step 1: Preheat and Prepare
To begin, set your oven to 375°F (190°C) and lightly grease four ramekins or a small baking dish with butter or cooking spray. This step ensures an easy release after baking and a mouthwatering golden finish on the edges.
Step 2: Sauté Aromatics
Heat the olive oil in a skillet over medium heat. Toss in the finely chopped shallot first, cooking gently for about 2 to 3 minutes until it softens and releases its delicate sweetness. Then, add the minced garlic and stir for another 30 seconds, allowing its fragrance to fill your kitchen.
Step 3: Wilt the Spinach
Introduce the roughly chopped spinach to the skillet. It will seem like a mountain at first, but spinach quickly cooks down—give it about 2 to 3 minutes until it’s completely wilted and all those lovely green nutrients shine through.
Step 4: Create the Creamy Base
Pour in the heavy cream and sprinkle in the ground nutmeg, shaking in a pinch of salt and freshly ground black pepper to taste. Let this simmer gently for 2 to 3 minutes so the mixture thickens up just a little and the flavors meld perfectly.
Step 5: Assemble the Dish
Distribute the creamy spinach evenly among your prepared ramekins or spread it across the baking dish’s base. Make a small well in the center of each portion—this cozy nest is where your eggs will rest.
Step 6: Add the Eggs and Toppings
Carefully crack a large egg into each well. Then sprinkle each with grated Parmesan cheese, and add the optional breadcrumbs if you like a little crunch. These toppings will create a tempting golden crust as it bakes.
Step 7: Bake to Perfection
Place your dish in the oven and bake for 12 to 15 minutes. The egg whites should be just set, while the yolks remain soft and luscious. If you prefer a firmer yolk, leave it in for 16 to 18 minutes. The anticipation of pulling these ramekins out — hot, aromatic, and shimmering — is pure joy.
How to Serve Baked Eggs Florentine Recipe
Garnishes
A sprinkle of freshly chopped chives or a few grinds of black pepper adds a bright, fresh pop that complements the velvety richness of the eggs and spinach. A tiny drizzle of extra virgin olive oil just before serving can also elevate each bite beautifully.
Side Dishes
This dish pairs wonderfully with toasted rustic bread to soak up all those gorgeous creamy juices. Alternatively, a crisp light salad with a lemon vinaigrette balances the richness and brings a refreshing contrast.
Creative Ways to Present
Serve in individual ramekins for an intimate brunch setting, or use a larger baking dish for a family-style meal. For an extra touch, add a sprinkle of crumbled feta or a few cherry tomato halves before baking to bring bursts of tang and color.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, gently transfer them to an airtight container and refrigerate for up to two days. Because eggs can be delicate once baked, storing them with care preserves the fresh, creamy texture as much as possible.
Freezing
Baked Eggs Florentine is a dish best enjoyed fresh; freezing is not recommended as the texture of the eggs and spinach cream can suffer. Instead, prepare the spinach mixture ahead and freeze that separately for quick assembly before baking.
Reheating
To reheat leftovers, warm them slowly in a low oven (around 300°F/150°C) for 10–15 minutes to prevent overcooking the eggs. Alternatively, a quick microwave burst works, but keep an eye on it to avoid rubbery whites or tough yolks.
FAQs
Can I use other greens instead of spinach?
Absolutely! Kale or Swiss chard make excellent substitutes and add their unique flavors while maintaining that lush texture. Just cook them down thoroughly before adding cream.
How do I get the yolks perfectly runny?
Bake for the recommended 12 to 15 minutes and keep a close watch starting at 12 minutes. The whites should be set but the yolks should wobble slightly when you gently shake the ramekin.
Is this recipe suitable for vegetarians?
Yes! This Baked Eggs Florentine Recipe is vegetarian-friendly, packed with greens, eggs, and dairy—providing protein and creamy goodness without any meat.
Can I prepare this recipe gluten-free?
Definitely. Simply omit the breadcrumbs or use gluten-free breadcrumbs to keep that slight crisp while accommodating gluten sensitivities.
What if I don’t have ramekins?
No worries! Use any small oven-safe dish or even a muffin tin to portion out the spinach and eggs. Just adjust baking time slightly depending on the dish size and depth.
Final Thoughts
This Baked Eggs Florentine Recipe is an absolute treasure for those who crave a breakfast that feels both luxurious and homey. With its creamy spinach foundation, lightly spiced cream, and beautifully baked eggs, it’s a dish that warms your heart and delights your palate. Gather your ingredients, invite friends, and create a memorable meal that everyone will rave about. Trust me, once you try it, this recipe will become a beloved staple in your kitchen!
Print
Baked Eggs Florentine Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Breakfast
- Method: Baking
- Cuisine: French
- Diet: Vegetarian
Description
Baked Eggs Florentine is a classic French-inspired breakfast dish featuring tender sautéed spinach in a creamy, nutmeg-spiced sauce topped with perfectly baked eggs and Parmesan cheese. It’s a simple, elegant meal ideal for a nutritious start to the day.
Ingredients
Spinach Mixture
- 1 tablespoon olive oil
- 1 small shallot, finely chopped
- 2 cloves garlic, minced
- 5 cups fresh spinach, roughly chopped
- ½ cup heavy cream
- ¼ teaspoon ground nutmeg
- Salt and black pepper to taste
Eggs and Topping
- 4 large eggs
- ¼ cup grated Parmesan cheese
- 2 tablespoons breadcrumbs (optional)
- Butter or cooking spray for greasing
Instructions
- Preheat and prepare: Preheat your oven to 375°F (190°C) and lightly grease four ramekins or a small baking dish with butter or cooking spray to prevent sticking.
- Sauté shallot: In a skillet over medium heat, warm the olive oil and add the finely chopped shallot. Cook for 2 to 3 minutes until softened and fragrant.
- Add garlic: Stir in the minced garlic and cook for an additional 30 seconds to release its aroma without browning.
- Wilt spinach: Incorporate the chopped fresh spinach into the skillet and sauté for 2 to 3 minutes until wilted and tender.
- Create creamy sauce: Pour in the heavy cream and sprinkle with ground nutmeg. Season the mixture with salt and black pepper to taste. Simmer gently for 2 to 3 minutes until the sauce slightly thickens.
- Assemble in ramekins: Distribute the spinach mixture evenly into the prepared ramekins or spread it as a base in the baking dish. Make small wells in the center of each portion for the eggs.
- Add eggs and toppings: Carefully crack one egg into each well. Sprinkle evenly with grated Parmesan cheese and, if desired, breadcrumbs for a crispy finish.
- Bake: Place the ramekins or dish in the oven and bake for 12 to 15 minutes, until the egg whites are just set and the yolks remain soft.
- Serve: Remove from the oven and serve immediately for the best texture and flavor.
Notes
- For a firmer yolk, extend baking time to 16–18 minutes.
- Substitute kale or Swiss chard if spinach is unavailable or for a different flavor.
- Enjoy with toasted bread or a light salad to make it a complete meal.
