Name: Baked Eggs Florentine Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: French-Inspired
Ingredients: 1 tablespoon olive oil; 1 small onion, finely chopped; 2 cloves garlic, minced; 5 ounces fresh spinach, roughly chopped; 1/4 teaspoon salt; 1/4 teaspoon black pepper; 1/4 teaspoon nutmeg (optional); 4 large eggs; 1/2 cup heavy cream; 1/4 cup grated Parmesan cheese; 1 tablespoon butter, cut into small pieces; Fresh chives or parsley for garnish (optional)

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Imagine cracking into a beautifully baked dish, where golden eggs nestle on a bed of creamy, garlicky spinach, all bubbling gently beneath a blizzard of Parmesan cheese. That’s exactly the irresistible comfort you get with Baked Eggs Florentine: a French-inspired breakfast classic that feels elegant enough for brunch guests yet quick enough for a cozy weekday treat. The spinach delivers a nourishing earthiness, while lush cream and melted butter wrap everything in a tender embrace of flavor. If you’re searching for a dish that’s easy, impressive, and incredibly delicious, Baked Eggs Florentine is truly a keeper.

Baked Eggs Florentine Recipe - Recipe Image

Ingredients You’ll Need

This meal comes together with just a handful of pantry staples and fresh ingredients, each one playing its own special role. Whether it’s the buttery richness or the pop of fresh greens, every element of Baked Eggs Florentine helps build its signature taste and texture.

Olive oil: Adds a subtle, fruity richness for sautéing your vegetables and helps prevent sticking.
Onion: Offers a mellow sweetness and deeper flavor as the base of your spinach mixture.
Garlic: Essential for that irresistible aroma and savory flavor; use fresh for the best punch.
Fresh spinach: The star! Use fresh (not frozen) for the brightest color and tenderest texture.
Salt: Just enough to coax out every layer of flavor from your veggies.
Black pepper: Gives a gentle bite and slight earthiness to round out the creamy base.
Nutmeg (optional): A tiny pinch brings warmth and a subtle, almost-sweet undertone that’s classic with greens.
Large eggs: The luscious centerpiece—use the best you can find for gorgeous, yellow yolks.
Heavy cream: Luxuriously softens everything—substitute with half-and-half for a lighter feel if desired.
Parmesan cheese: Nutty and salty, Parmesan helps form that golden, flavorful crust.
Butter: Little pockets of butter dotted on top make for extra creaminess and a hint of indulgence.
Fresh chives or parsley: Bright, herby garnish adds a burst of color and freshness right before serving.

How to Make Baked Eggs Florentine

Step 1: Prepare Your Baking Dish

Start by preheating your oven to 375°F (190°C). Lightly grease four individual ramekins or a small baking dish with a little olive oil or nonstick spray. This small step means less sticking and easier serving when it’s time to dig in.

Step 2: Sauté the Spinach Base

Heat your olive oil in a medium skillet over medium heat. Add the finely chopped onion and sauté for 3–4 minutes, just until soft and translucent. Next, toss in the minced garlic, letting it sizzle for about a minute until fragrant. Drop in the chopped spinach and stir gently as it wilts down, which takes only 2–3 minutes. Sprinkle in salt, pepper, and a dash of nutmeg if you like, then remove from the heat. Divide this savory spinach mixture evenly among your prepared ramekins or spread it in your baking dish.

Step 3: Assemble the Eggs Florentine

Now the fun part! Crack one egg directly over the spinach in each ramekin (or evenly space them in your baking dish, keeping a little nest for each yolk). Carefully pour about two tablespoons of heavy cream over each egg. Sprinkle with plenty of grated Parmesan, and dot the top with those tiny pieces of butter for extra meltiness and shine.

Step 4: Bake Until Just Set

Set your filled ramekins on a baking tray to catch any drips and to make transferring them in and out of the oven easier. Bake for 12–15 minutes, or until the egg whites are just set and the yolks are still a touch soft. Oven times vary, so keep a close eye if you prefer a runnier yolk! Take them out and let them cool for a couple of minutes—this also helps the creamy center settle just perfectly.

Step 5: Garnish and Serve

Your Baked Eggs Florentine are ready to shine! Sprinkle with fresh chives or parsley, and bring them to the table piping hot. The inviting color and aroma make these nearly impossible to resist, especially when paired with toast or a wedge of crusty bread.

How to Serve Baked Eggs Florentine

Garnishes

A final flourish makes all the difference! I absolutely love a generous scatter of chopped fresh chives or parsley for a little pop of green and freshness. Even a dusting of extra Parmesan or a pinch of cracked black pepper right before serving can elevate each ramekin into a restaurant-worthy treat.

Side Dishes

Baked Eggs Florentine is hearty on its own, but it sings when accompanied by the right side. Think warm, crusty sourdough, buttered toast soldiers, or flaky pastries. For a lighter brunch, serve with a crisp mixed greens salad tossed in a lemony vinaigrette or a medley of seasonal fruit for vibrant color and contrast.

Creative Ways to Present

Take your presentation up a notch by baking Baked Eggs Florentine in a single, larger dish for a family-style affair. Or, use colorful ceramic ramekins for a personal touch at brunch. Feeling extra fancy? Serve alongside mini portions on a breakfast buffet, or add a swirl of hollandaise for a delightful spin on the classic.

Make Ahead and Storage

Storing Leftovers

If you end up with extra Baked Eggs Florentine, let them cool completely before covering and refrigerating. Store each ramekin covered tightly with plastic wrap, or transfer to an airtight container. Enjoy within 2 days for best flavor and texture.

Freezing

While it’s possible to freeze Baked Eggs Florentine, the texture of the eggs and cream can change once defrosted. If you do choose to freeze, wrap each ramekin or baking dish well in plastic and foil, then freeze for up to a month. Thaw overnight in the fridge before reheating.

Reheating

To reheat, gently warm in a 300°F oven for 10–12 minutes, or until just heated through. Avoid high heat, which may overcook the eggs and make the cream separate. A microwave also works in a pinch—use short, low-power bursts to prevent the yolks from becoming rubbery.

FAQs

Can I make Baked Eggs Florentine ahead of time?

You can prepare the spinach mixture and fill the ramekins with cream and cheese ahead of time. Keep everything chilled, and crack in the eggs just before baking so you get that perfectly soft yolk every time.

What variations can I try for more flavor?

Feel free to add sautéed mushrooms, cooked ham, or even a sprinkle of smoked paprika to the spinach base. Swapping Parmesan for Gruyère or adding a dash of hot sauce over the eggs also creates tasty spins on traditional Baked Eggs Florentine.

Can I make this for a crowd?

Absolutely! Use a larger baking dish and crack all the eggs directly into the spinach base. Keep an eye on the eggs as baking time may increase slightly, and serve family style at your next brunch gathering.

What’s the best way to keep yolks runny?

Keep a close eye on your oven in the last few minutes of baking. The sweet spot for soft, runny yolks is usually around 12 minutes, but ovens vary. The egg whites should just be set with a gentle wobble for perfect Baked Eggs Florentine.

Can I use frozen spinach?

You can substitute frozen spinach in a pinch—just be sure to thaw and squeeze out every bit of excess moisture, or your Baked Eggs Florentine could end up a little watery.

Final Thoughts

If you’ve never tried Baked Eggs Florentine before, now is the perfect moment to treat yourself to this delightfully simple and impressive breakfast. Each bite brings a beautiful balance of creaminess, warmth, and earthy spinach that’s both comforting and elegant. You’ll want to return to this recipe again and again—happy baking!

Baked Eggs Florentine Recipe

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4.6 from 13 reviews

Author: admin
Total Time: 25 minutes
Yield: 4 servings 1x
Diet: Vegetarian

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Description

Baked Eggs Florentine is a delicious and satisfying breakfast dish featuring creamy eggs nestled on a bed of flavorful spinach, all baked to perfection. This easy-to-make recipe is perfect for a weekend brunch or a special breakfast treat.

Ingredients

Scale

Spinach Mixture:

1 tablespoon olive oil
1 small onion, finely chopped
2 cloves garlic, minced
5 ounces fresh spinach, roughly chopped
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon nutmeg (optional)

Eggs and Toppings:

4 large eggs
1/2 cup heavy cream
1/4 cup grated Parmesan cheese
1 tablespoon butter, cut into small pieces
Fresh chives or parsley for garnish (optional)

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Instructions

Preheat the oven: Preheat the oven to 375°F (190°C) and lightly grease four individual ramekins or a small baking dish.
Prepare the spinach: In a skillet, sauté onion in olive oil until soft. Add garlic, then spinach and cook until wilted. Season with salt, pepper, and nutmeg. Divide the mixture into ramekins.
Add eggs: Crack an egg into each ramekin. Pour cream over each egg, sprinkle with Parmesan, and dot with butter.
Bake: Place ramekins on a baking tray and bake for 12–15 minutes until eggs are set but yolks are soft.
Serve: Garnish with fresh herbs and serve warm with toast or crusty bread.