Baked Eggs Florentine Recipe
If you’re looking for an easy-yet-elegant brunch dish that feels as special as it tastes, Baked Eggs Florentine is about to become your new go-to recipe. Imagine silky eggs nestled in a bed of garlicky sautéed spinach, all tucked under a blanket of rich cream and Parmesan, then baked until gloriously golden at the edges and just set in the center. It’s the kind of meal that’s as perfect for impressing guests as it is for treating yourself on a lazy Sunday morning, all while keeping prep and cleanup blissfully simple. Whether you’re aiming for a classic French touch or just want something warming and nourishing, Baked Eggs Florentine never disappoints.
Ingredients You’ll Need
One of the best things about Baked Eggs Florentine is that you need just a handful of simple, high-quality ingredients—each one plays a starring role in bringing out the flavors, creaminess, and vibrant color that make this dish unforgettable.
- Olive oil: Adds a subtle, fruity base for sautéing the shallot and garlic, enhancing depth of flavor.
- Shallot, finely chopped: Offers a gentle sweetness and a touch of sophistication to the spinach mixture.
- Garlic, minced: Infuses the spinach with a savory, aromatic kick that wakes up the senses.
- Fresh baby spinach: The star green—tender, colorful, and packed with nutrients for that classic Florentine flair.
- Salt: Just a pinch is all you need to bring out the natural flavors in every ingredient.
- Black pepper: Adds a little bit of warmth and complexity to balance out the creamy elements.
- Ground nutmeg: The secret weapon—just a hint brings subtle warmth and depth to the spinach.
- Large eggs: The main event—choose the freshest you can find for the richest flavor and best texture.
- Heavy cream: Lends luscious silkiness to the eggs as they bake, making every bite melt-in-your-mouth.
- Grated Parmesan cheese: Brings salty, nutty notes and a golden, irresistible finish on top.
- Unsalted butter (for greasing): Ensures your ramekins release the eggs easily and adds a subtle richness.
- Optional crushed red pepper flakes: For those who like a gentle, warming heat in the background.
- Fresh chives or parsley for garnish: Adds a burst of color and freshness right at the end.
How to Make Baked Eggs Florentine
Step 1: Prep Your Baking Dishes
Start by preheating your oven to 375°F (190°C). Grab four small ramekins (or one medium baking dish if you like everyone sharing) and generously butter them with unsalted butter. This not only prevents sticking but also adds a lovely, subtle richness to the final dish.
Step 2: Sauté the Aromatics
Heat the olive oil in a skillet over medium heat. Toss in the chopped shallot and minced garlic, and sauté for about 2 minutes, just until everything is soft and super fragrant. The aroma alone will have everyone peeking into the kitchen, wondering what’s cooking.
Step 3: Wilt the Spinach
Add the fresh baby spinach to your skillet. It might seem like a lot at first, but it wilts down quickly! Sauté for 2 to 3 minutes until it’s just tender. Season with salt, black pepper, and a touch of ground nutmeg—these simple spices turn everyday spinach into something truly special.
Step 4: Assemble the Ramekins
Divide the sautéed spinach mixture evenly among your prepared ramekins. Make a little nest in the center of each, then carefully crack one egg into each ramekin, letting it settle right on top of the greens. This is where the magic of Baked Eggs Florentine really takes shape!
Step 5: Add Cream and Cheese
Drizzle 2 tablespoons of heavy cream over each egg, then sprinkle with Parmesan cheese. This duo gives the eggs their signature creamy, golden-topped finish, and the cheese crisps up just enough to add a bit of texture.
Step 6: Bake to Perfection
Place the ramekins in a deep baking dish, then carefully pour hot water into the dish until it comes halfway up the sides of the ramekins. This gentle water bath ensures even cooking. Bake for 12 to 15 minutes, checking at the 12-minute mark for perfectly set whites and lusciously soft yolks. (If you prefer firmer yolks, let them go a minute or two longer.)
Step 7: Garnish and Serve
Once out of the oven, sprinkle each ramekin with a pinch of fresh chives or parsley, and add crushed red pepper flakes if you love a touch of heat. Serve immediately for the best texture and flavor!
How to Serve Baked Eggs Florentine
Garnishes
There’s nothing like a sprinkle of vibrant chives or parsley to make Baked Eggs Florentine look and taste extra fresh. For a hint of spice, a light dusting of crushed red pepper flakes works wonders, while a shaving of extra Parmesan can never go amiss. Garnishing right before serving locks in that just-made magic and elevates every bite.
Side Dishes
Baked Eggs Florentine pairs beautifully with toasted sourdough, English muffins, or even a crusty baguette—anything to help scoop up those silky eggs and creamy spinach. A light mixed greens salad or a platter of seasonal fruit makes for a perfectly balanced brunch plate, offering a fresh contrast to the dish’s richness.
Creative Ways to Present
For a playful twist, serve Baked Eggs Florentine in hollowed-out bread bowls or as the centerpiece of a brunch board alongside smoked salmon, roasted tomatoes, and marinated olives. Hosting a larger group? Bake the dish in a single large casserole and let everyone scoop out their portion family-style for a relaxed, festive feel.
Make Ahead and Storage
Storing Leftovers
If you find yourself with extra Baked Eggs Florentine, allow the ramekins to cool to room temperature before covering tightly with plastic wrap or transferring to an airtight container. They’ll keep well in the fridge for up to two days, maintaining their flavor and texture.
Freezing
While you can technically freeze Baked Eggs Florentine, the texture of the eggs and cream may change once thawed, often becoming a bit watery. For the best results, enjoy this dish fresh or from the fridge rather than the freezer. If you must freeze, wrap each ramekin tightly and thaw overnight in the fridge before reheating.
Reheating
To reheat, place the ramekins in a preheated 300°F (150°C) oven and warm gently for about 10 minutes, just until heated through. This method helps preserve the creaminess of the eggs and prevents them from overcooking. Avoid microwaving, as it tends to toughen the eggs and separate the cream.
FAQs
Can I use frozen spinach instead of fresh?
Absolutely! Just thaw and squeeze out any excess moisture before sautéing it with the shallot and garlic. Frozen spinach is a great shortcut and works beautifully in Baked Eggs Florentine.
How do I know when the eggs are perfectly cooked?
Keep an eye on the egg whites—they should be just set but not rubbery, while the yolks remain slightly soft and runny. If you prefer them firmer, simply leave them in the oven for an extra minute or two.
Can I add other vegetables or ingredients?
Definitely! Sautéed mushrooms, thin tomato slices, or even a bit of smoked salmon under the eggs can add extra layers of flavor and make your Baked Eggs Florentine uniquely yours.
Is it possible to make this dairy-free?
Yes, you can substitute the cream with a non-dairy alternative like coconut or oat cream, and use a plant-based Parmesan. The texture will be slightly different, but it will still be delicious.
Can I bake this in one large dish instead of individual ramekins?
Of course! Simply spread the spinach mixture in a greased baking dish, carefully crack the eggs over the top, and follow the same cream and cheese steps. Baking time may be slightly longer, so watch for set whites and soft yolks.
Final Thoughts
If you haven’t tried Baked Eggs Florentine yet, now’s the perfect moment to treat yourself. This dish is as comforting as it is impressive, bringing together simple ingredients in a way that feels utterly special. Gather your favorite people—or just your favorite fork—and dig in!
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Baked Eggs Florentine Recipe
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Baked Eggs Florentine is a delicious and elegant breakfast or brunch dish featuring fresh spinach sautéed with shallots and garlic, topped with eggs baked in creamy Parmesan sauce. This comforting yet light recipe combines classic flavors with a simple baking technique to deliver a sumptuous meal that’s perfect for any morning.
Ingredients
Vegetables and Aromatics
- 1 small shallot, finely chopped
- 2 cloves garlic, minced
- 5 ounces fresh baby spinach
Seasonings
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon ground nutmeg
- Optional pinch of crushed red pepper flakes
Dairy and Eggs
- 4 large eggs
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- 1 tablespoon unsalted butter (for greasing)
Oils and Garnish
- 1 tablespoon olive oil
- Fresh chives or parsley for garnish
Instructions
- Preheat and prepare baking dish: Preheat your oven to 375°F (190°C) and lightly butter four small ramekins or a medium baking dish to prevent sticking.
- Sauté aromatics and spinach: Heat olive oil in a skillet over medium heat. Add the finely chopped shallot and minced garlic, cooking until soft and fragrant, about 2 minutes. Add the baby spinach and cook until wilted, approximately 2-3 minutes. Season the mixture with salt, black pepper, and ground nutmeg, then remove from heat.
- Assemble the ramekins: Divide the cooked spinach mixture evenly among the prepared ramekins. Carefully crack one egg into each ramekin on top of the spinach.
- Add cream and cheese: Drizzle 2 tablespoons of heavy cream over each egg and sprinkle with grated Parmesan cheese to add richness and flavor.
- Bake with water bath: Place the ramekins in a larger baking dish and fill the dish with hot water until it reaches halfway up the sides of the ramekins. Bake in the preheated oven for 12-15 minutes, or until the egg whites are set but the yolks remain soft.
- Garnish and serve: Carefully remove the ramekins from the oven and water bath. Garnish with freshly chopped chives or parsley, and serve immediately for best flavor and texture.
Notes
- For firmer yolks, bake the eggs a few minutes longer until desired doneness.
- Add an extra layer of cooked mushrooms or a thin slice of tomato underneath the eggs for additional flavor and texture.
- Serve this dish with toasted bread or English muffins to complete the meal.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 1 ramekin
- Calories: 210
- Sugar: 1g
- Sodium: 290mg
- Fat: 16g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 215mg
