Baked Eggs Florentine is the kind of breakfast or brunch dish that effortlessly wows—tender baby spinach sautéed with a hint of garlic, rich eggs nestled in, all baked in a creamy, Parm-laced sauce until juste-set and utterly irresistible. This time-tested favorite is a beautiful celebration of simple ingredients, where velvety eggs meet verdant greens, golden cheese, and a kiss of nutmeg. Whether you’re serving a loved one a leisurely brunch or looking for an elegant but easy weeknight dinner, Baked Eggs Florentine will leave everyone at your table reaching for seconds.
Ingredients You’ll Need
The beauty of Baked Eggs Florentine is how just a handful of ingredients come together to create something magical. Each component brings its own flair—be it texture, color, or a layer of flavor—that makes every bite sing.
- Large Eggs: The star of the show, delivering creamy richness and hearty protein with every forkful.
- Olive Oil: For sautéing the garlic and spinach, adding fruity undertones and keeping things light.
- Garlic (minced): Adds a warm, aromatic base that infuses the spinach with irresistible flavor.
- Fresh Baby Spinach: Brings color and gentle earthiness, plus loads of nutrients—the essential Florentine touch.
- Heavy Cream: Lends creamy decadence to the eggs and keeps the bake delightfully moist.
- Grated Parmesan Cheese: Offers salty, nutty depth and a beautiful golden finish on top.
- Ground Nutmeg: Just a pinch brightens the greens and echoes the classic French flair.
- Salt and Black Pepper: Essential for seasoning every layer so that flavors pop.
- Unsalted Butter (cut into small pieces): Finding little pools of buttery flavor in each bite makes this dish extra luxurious.
- Toasted Bread or English Muffins (for serving): To soak up every luscious bit—don’t skip this part!
How to Make Baked Eggs Florentine
Step 1: Sauté the Garlic and Spinach
Preheat your oven to 375°F so it’s warm and ready. Next, heat the olive oil in a skillet over medium heat. Add the minced garlic and let it sizzle for a brief 30 seconds—it should be fragrant but not browned. Toss in the fresh baby spinach and stir gently for about 2 to 3 minutes, just until it wilts. Sprinkle in the salt, black pepper, and ground nutmeg, then give it all a final toss. The spinach should look brilliantly green and smell amazing!
Step 2: Prepare the Ramekins
Lightly grease four small ramekins (or a larger baking dish if you’re making it family-style). Divide your sautéed spinach mixture evenly among them, creating a soft green bed that will cradle the eggs. This makes every portion look restaurant-worthy from the start.
Step 3: Add the Eggs
Crack a fresh egg into each ramekin, nestling it right on top of the spinach. If you have big ramekins or you’re extra hungry, feel free to add two eggs per dish—the more, the merrier! Make sure the yolks stay nestled in the center for stunning presentation.
Step 4: Add Cream, Cheese, and Butter
Drizzle the heavy cream evenly over each egg, then sprinkle a generous dusting of Parmesan cheese for that cheesy, golden finish. Finally, dot each dish with little pieces of unsalted butter. These will melt into the cream and eggs as they bake, adding incredible flavor and keeping everything plush and moist.
Step 5: Bake to Perfection
Pop your ramekins onto a baking sheet (for easy transfer) and slide them into your preheated oven. Bake for 12 to 15 minutes—just until the egg whites are perfectly set but the yolks are ever-so-slightly runny. If you prefer firmer yolks, give them another minute or two, but keeping them silky adds to the lusciousness of Baked Eggs Florentine.
Step 6: Serve Warm
As soon as the eggs are baked to your liking, let them cool just slightly. Serve straight from the ramekins with hearty slices of toasted bread or warm English muffins on the side for dunking. Each bite is pure velvet!
How to Serve Baked Eggs Florentine
Garnishes
Dress up your Baked Eggs Florentine with a sprinkle of fresh chopped parsley or chives for a burst of color and freshness. If you’re feeling a little fancy, add a few extra shavings of Parmesan or a dusting of paprika for gentle warmth.
Side Dishes
This dish is brunch royalty when paired with a crisp green salad tossed in a bright vinaigrette, or some roasted tomatoes and asparagus. For a heartier plate, serve alongside roasted potatoes or a handful of fresh fruit. The Eggs Florentine really shine when surrounded by simple, fresh flavors.
Creative Ways to Present
Try baking Baked Eggs Florentine in one large, family-style gratin for a striking centerpiece, or prepare individual portions in espresso cups for an elevated, petite bite at brunch parties. You can even layer the spinach and eggs over halved, hollowed tomatoes for a creative take that’s sure to impress.
Make Ahead and Storage
Storing Leftovers
If you find yourself with extra Baked Eggs Florentine (lucky you!), let them cool to room temperature before covering tightly and storing in the refrigerator. They’ll keep well for up to 2 days—just note the yolks might lose a bit of their signature silkiness over time.
Freezing
While Baked Eggs Florentine is best enjoyed fresh, you can freeze the baked ramekins—though the texture of the eggs may get a bit more firm upon reheating. Wrap each ramekin well in plastic and foil, then freeze for up to a month. Thaw overnight in the refrigerator before reheating.
Reheating
To reheat, place the ramekins back in a 300°F oven, covered with foil, and warm gently until heated through (about 10–15 minutes). For a microwave, use short bursts and keep a close eye to avoid overcooking the yolks. Top with a fresh grating of Parmesan to revive that creamy-cheesy aroma.
FAQs
Can I use frozen spinach instead of fresh?
Absolutely! Thaw and squeeze out as much moisture as possible from frozen spinach before using it. This helps prevent watery eggs and keeps your Baked Eggs Florentine rich and flavorful.
What if I don’t have ramekins?
You can use a small baking dish or even oven-safe cups instead. Just keep in mind that the baking time may vary if the container is larger or smaller, so check the eggs for your preferred doneness.
Can I make Baked Eggs Florentine dairy-free?
Yes! Swap the heavy cream for your favorite non-dairy milk (unsweetened and unflavored), and use a dairy-free cheese or nutritional yeast instead of Parmesan. A drizzle of olive oil in place of butter works well for richness.
How can I add some heat to the dish?
A pinch of red pepper flakes stirred into the sautéed spinach or a dash of hot sauce over the eggs before baking is a fantastic way to add a little fire to your Baked Eggs Florentine.
Is Baked Eggs Florentine gluten-free?
The dish itself is naturally gluten-free! Just be sure to serve with gluten-free bread or muffins on the side if needed.
Final Thoughts
If you haven’t tried Baked Eggs Florentine yet, you’re in for a true treat—comforting, elegant, and so simple to pull off. Give it a whirl for your next brunch, or even a weeknight dinner, and experience how this timeless classic finds its way into your favorite meal rotation!
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-American
- Diet: Vegetarian, Gluten-Free
Description
Eggs Florentine is a classic breakfast dish featuring creamy spinach, eggs, and cheese baked to perfection. This recipe adds a touch of nutmeg for extra flavor and is perfect for a cozy brunch at home.
Ingredients
Eggs Florentine:
- 6 large eggs
- 1 tablespoon olive oil
- 2 cloves garlic (minced)
- 5 ounces fresh baby spinach
- ½ cup heavy cream
- ¼ cup grated Parmesan cheese
- ¼ teaspoon ground nutmeg
- Salt and black pepper to taste
- 2 tablespoons unsalted butter (cut into small pieces)
- Toast or English muffins (for serving)
Instructions
- Preheat oven: Heat oven to 375°F.
- Sauté garlic and spinach: In a skillet, heat olive oil over medium heat. Add minced garlic and cook for 30 seconds. Add spinach and cook until wilted.
- Season spinach: Season with salt, pepper, and nutmeg. Remove from heat.
- Prepare ramekins: Divide spinach among greased ramekins or baking dish.
- Add eggs: Crack an egg into each ramekin over the spinach.
- Add toppings: Drizzle cream over the eggs, sprinkle with Parmesan, and dot with butter.
- Bake: Bake for 12–15 minutes until eggs are set but yolks are slightly runny.
- Serve: Enjoy warm with toast or English muffins.
Notes
- To lighten the dish, use half-and-half instead of heavy cream.
- For a spicy kick, add red pepper flakes.
- Perfect for brunch or a light dinner.
Nutrition
- Serving Size: 1 ramekin
- Calories: 220
- Sugar: 1 g
- Sodium: 260 mg
- Fat: 17 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 2 g
- Fiber: 1 g
- Protein: 11 g
- Cholesterol: 210 mg
