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
Scale
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
