Baked Eggs Florentine

Baked eggs Florentine always take me back to a Sunday morning when I wanted something elegant yet easy to prepare for brunch because I had guests over. I opened my fridge, found fresh spinach, eggs, and cream, and decided to create a dish that felt special without too much effort. The result was a creamy bed of spinach topped with perfectly baked eggs that everyone loved.

Over the years I have made this recipe countless times since it combines simplicity with flavor in the best way. The golden yolks and the rich creamy spinach create a perfect bite every time, making this my go-to dish when I want to impress without stress.

Ingredients

Here’s what I use for this recipe. You can always make substitutions if you prefer!

• Fresh spinach – Forms the flavorful base and adds a healthy touch
• Eggs – The star ingredient that bakes to a creamy perfection
• Heavy cream – Creates richness and a velvety texture for the spinach
• Garlic – Adds a fragrant depth to the dish
• Parmesan cheese – Brings a nutty, salty flavor that complements the eggs
• Butter – Used to sauté the spinach and enhance the flavor
• Nutmeg – A pinch adds warmth and complexity to the creamy sauce
• Salt and pepper – Essential for seasoning to taste
• Tools You’ll Need
• Ramekins – Perfect individual servings for baking the eggs
• Skillet – To sauté the spinach and garlic before baking
• Whisk – For blending cream and seasonings smoothly
• Baking sheet – Makes it easy to handle multiple ramekins at once
• Oven mitts – Essential for safely removing hot dishes
• Spoon – To layer the spinach mixture evenly before adding eggs

Instructions

Step 1

I start by preheating the oven to 375°F to make sure it’s ready when I assemble the ramekins.

Step 2

In a skillet I melt butter and sauté garlic until fragrant then I add the spinach and cook until wilted.

Step 3

I stir in the cream, a sprinkle of nutmeg, salt, and pepper then cook for another minute to let the flavors blend.

Step 4

I divide the creamy spinach mixture evenly into greased ramekins and sprinkle some Parmesan on top.

Step 5

Then I gently crack an egg over each ramekin making sure the yolk stays intact.

Step 6

I place the ramekins on a baking sheet and bake for about 12 to 15 minutes depending on how runny I want the yolks.

Step 7

Once baked I remove them carefully, sprinkle with extra Parmesan or fresh herbs, and serve immediately while warm.

Tips

I sometimes add a little cooked bacon or smoked salmon for extra flavor. If you prefer a lighter version you can use milk instead of cream. For a spicier kick a pinch of paprika or cayenne pepper works wonders.

Ways to Serve

I love to serve baked eggs Florentine with toasted sourdough bread to scoop up the creamy spinach and runny yolk. They also pair beautifully with a simple side salad or roasted tomatoes for a complete brunch plate.

Frequently Asked Questions

Can I make baked eggs Florentine ahead of time?

It’s best enjoyed fresh, but you can prepare the spinach base in advance and bake with eggs when ready to serve.

Can I use frozen spinach?

Yes, just thaw and squeeze out excess water before cooking to avoid a watery dish.

How do I know when the eggs are done?

The whites should be set, and the yolk should still jiggle slightly if you prefer them runny.

See You in the Kitchen

I hope you try these baked eggs Florentine because they bring a touch of elegance to any meal with very little effort. Share how yours turn out and enjoy this comforting dish with your loved ones.

Happy Cooking!

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