If you are craving a breakfast that feels both indulgent and wholesome, the Baked Eggs Florentine Recipe is the perfect go-to. This dish brings together tender spinach, rich cream, and perfectly baked eggs in a ramekin, delivering a delightful balance of flavors and textures with every bite. Whether you’re hosting a leisurely weekend brunch or simply want to elevate your morning routine, this recipe guarantees a warm, comforting start to your day that feels both elegant and easy to prepare.
Ingredients You’ll Need
Gathering simple yet essential ingredients is what makes this dish so charming; each component plays an important role in building layers of flavor and giving the dish its creamy, savory personality.
- 4 large eggs: The star of the show, providing protein and a luscious, soft texture when baked just right.
- 4 cups fresh spinach (roughly chopped): Adds vibrant color and a fresh, slightly earthy flavor that balances the richness of the eggs and cream.
- 1 tablespoon butter: For sautéing the spinach, offering a smooth, buttery base that enhances every bite.
- 1 tablespoon olive oil: Combines with the butter to gently cook the onions and spinach without overpowering them.
- 1/4 cup finely chopped onion or shallot: Adds subtle sweetness and a mild sharpness for depth.
- 1/2 cup heavy cream: Injects luscious creaminess that melds beautifully with the eggs and spinach.
- 1/4 cup grated Parmesan cheese: Provides a salty, nutty accent that lifts the dish with umami richness.
- 1/8 teaspoon ground nutmeg: A tiny pinch brightens the flavors with a warm, aromatic note.
- Salt and pepper to taste: Essential for seasoning and balancing the creamy, savory layers.
- Extra Parmesan or Gruyère for topping (optional): To add a delightful golden crust and extra cheesy goodness during baking.
- Cooking spray or extra butter for greasing: Ensures the dish doesn’t stick, making cleanup a breeze.
How to Make Baked Eggs Florentine Recipe
Step 1: Preheat and Prepare Your Ramekins
Start by setting your oven to 375°F (190°C). Lightly grease individual ramekins or a small baking dish to prevent sticking and ensure the dish will come out perfectly every time. Having everything ready before you begin makes the process smooth and enjoyable.
Step 2: Sauté Onion and Spinach
Warm the butter and olive oil in a skillet over medium heat. Add the finely chopped onion or shallots and cook gently until tender and translucent. Then, toss in the chopped spinach and sauté until just wilted, about two to three minutes. This brief cooking locks in the vibrant green color and fresh flavor that’s so essential to the dish.
Step 3: Season and Combine
Season your spinach mixture with salt, freshly cracked pepper, and a hint of ground nutmeg. These simple spices transform the greens, making them flavorful without overpowering the delicate taste of the eggs and cream.
Step 4: Assemble in Ramekins
Evenly divide the warm spinach mixture into your ramekins. Pour a little heavy cream over each to add luxuriousness. Carefully crack an egg on top of each portion, making sure not to break the yolk to preserve that beautiful runny texture.
Step 5: Add Cheese and Bake
Sprinkle the grated Parmesan cheese, and if you want, add extra cheese for a golden crust. Season again with salt and pepper if desired. Place the ramekins in the oven and bake for 12 to 15 minutes, just until the egg whites are set but the yolks remain slightly runny. For firmer yolks, simply bake for a few more minutes.
How to Serve Baked Eggs Florentine Recipe
Garnishes
Finishing touches like a sprinkle of fresh chopped parsley or chives bring a fresh, colorful pop to the plate. A tiny drizzle of high-quality olive oil or a dusting of cracked black pepper adds an inviting appeal and enhances the flavor.
Side Dishes
This dish pairs beautifully with crispy toast or crusty bread, perfect for dipping into the luscious yolk. You could also serve it alongside lightly roasted tomatoes or a refreshing fruit salad to balance the richness.
Creative Ways to Present
Serve your baked eggs Florentine in pretty ramekins for an elegant brunch or as part of a buffet spread. For a twist, try layering the spinach and cream mixture in a baking dish with multiple eggs to serve a crowd. You can also experiment with adding a scatter of red pepper flakes for heat or topping with Gruyère cheese for extra indulgence.
Make Ahead and Storage
Storing Leftovers
Leftover baked eggs Florentine can be stored in an airtight container in the fridge for up to 2 days. Because the egg yolks are delicate, the texture changes slightly upon refrigeration, but the flavors remain delightful.
Freezing
This recipe is best enjoyed fresh, but if you want to freeze, separate the spinach mixture and eggs before baking. Freeze the spinach mixture alone, then thaw and bake with fresh eggs later to preserve quality.
Reheating
To reheat, warm gently in a low oven (about 300°F) until heated through, being careful not to overcook the eggs. Microwaving can cause the yolk to harden, so oven reheating is the best method to keep that silky texture alive.
FAQs
Can I use frozen spinach instead of fresh?
Absolutely! Just make sure to thaw and thoroughly drain the frozen spinach to avoid excess moisture, which can affect the baking process and final texture.
Can I make this recipe vegan or dairy-free?
This recipe relies on eggs and dairy for its signature creaminess. For a vegan version, consider a tofu scramble with sautéed spinach and plant-based cream alternatives, though the texture will differ from classic Baked Eggs Florentine Recipe.
How do I know when the eggs are perfectly baked?
When the egg whites are fully set but the yolks still have a slight jiggle or sheen, your eggs are perfectly baked. If you prefer firmer yolks, simply extend the baking time by a few minutes.
Can I prepare this recipe for a larger group?
Yes! Use a larger baking dish and distribute the spinach mixture and eggs accordingly. Adjust baking time slightly but watch carefully to ensure eggs cook evenly.
What can I add to spice up the flavor?
A pinch of red pepper flakes or a sprinkle of smoked paprika adds a lovely kick. You can also swap some Parmesan for Gruyère or add a few sautéed mushrooms or diced tomatoes for extra layers of flavor.
Final Thoughts
I truly hope you give this Baked Eggs Florentine Recipe a try because it’s one of those comforting yet simple dishes that can brighten any morning. Its wonderful blend of creamy, savory, and fresh elements creates a satisfying breakfast you’ll want to make again and again. So grab your ramekins and enjoy baking this little morning marvel that feels like a special treat every time!
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
Description
This delicious Baked Eggs Florentine is a classic brunch recipe featuring fresh spinach, creamy Parmesan, and perfectly baked eggs. Lightly sautéed spinach and onions are combined with rich cream and seasoned with nutmeg, then topped with eggs and baked until just set for a sophisticated yet simple meal.
Ingredients
Vegetables & Dairy
- 4 cups fresh spinach (roughly chopped)
- 1/4 cup finely chopped onion or shallot
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- Extra Parmesan or Gruyère for topping (optional)
- 4 large eggs
Fats & Oils
- 1 tablespoon butter
- 1 tablespoon olive oil
- Cooking spray or extra butter for greasing
Seasonings
- 1/8 teaspoon ground nutmeg
- Salt and pepper to taste
Instructions
- Preheat and Prepare: Preheat the oven to 375°F (190°C) and lightly grease 4 individual ramekins or a small baking dish using cooking spray or butter to prevent sticking.
- Sauté Onion and Spinach: Heat the butter and olive oil in a skillet over medium heat. Add the finely chopped onion and sauté until soft and translucent. Then add the fresh, roughly chopped spinach and cook until wilted, about 2–3 minutes, stirring occasionally.
- Season the Spinach Mixture: Season the spinach and onion with salt, pepper, and ground nutmeg. Mix well to evenly distribute the flavors.
- Assemble in Ramekins: Divide the sautéed spinach mixture evenly between the prepared ramekins. Pour a little heavy cream over each portion, creating a creamy base for the eggs.
- Add the Eggs: Gently crack one egg on top of each ramekin, careful to keep the yolk intact. Sprinkle each with grated Parmesan cheese and add more salt and pepper if desired.
- Bake the Eggs: Place the ramekins in the preheated oven and bake for 12–15 minutes until the egg whites are set but the yolks remain slightly runny. For firmer yolks, bake for a few minutes longer.
- Serve: Remove from the oven and serve immediately. These baked eggs are perfect paired with toast or crusty bread for a lovely brunch or breakfast treat.
Notes
- You may use frozen spinach instead of fresh; just thaw and drain well before using.
- Add a pinch of red pepper flakes to the spinach mixture for a subtle spicy kick.
- For extra richness, top with Gruyère cheese instead of or alongside Parmesan before baking.
