Baked Eggs Florentine Recipe

Introduction

Baked Eggs Florentine is a comforting and elegant dish featuring creamy spinach and perfectly baked eggs. This recipe brings together rich flavors with simple ingredients for a satisfying breakfast or brunch.

Ingredients

• 1 pound spinach (fresh or frozen that’s been thawed and squeezed of moisture)
• 2 tablespoons unsalted butter
• 2 cloves garlic (minced)
• 1 cup heavy cream
• 1 tablespoon lemon zest
• 2 tablespoons lemon juice (freshly squeezed)
• ⅛ teaspoon nutmeg (freshly grated)
• Salt and pepper (to taste)
• ½ cup grated Parmesan cheese (plus extra for topping)
• 4 eggs (large and fresh)

Instructions

1. Step 1: Preheat your oven to 375°F (190°C). Wash spinach leaves thoroughly to remove any dirt or grit and drain well.
2. Step 2: Melt butter in a 10 to 12-inch oven-safe skillet over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
3. Step 3: Gradually add the spinach to the skillet, stirring occasionally until wilted. Season with salt and pepper to taste.
4. Step 4: Reduce the heat and stir in heavy cream, lemon zest, and lemon juice. Add freshly grated nutmeg and simmer the mixture until it thickens slightly.
5. Step 5: Mix in the grated Parmesan cheese. Taste and adjust seasoning with salt and pepper if needed.
6. Step 6: Create four wells in the spinach mixture and carefully crack an egg into each well. Season the eggs with salt and pepper.
7. Step 7: Sprinkle extra Parmesan cheese over the spinach around the eggs, avoiding the yolks.
8. Step 8: Bake in the preheated oven for 12 to 15 minutes, until the egg whites are set but yolks remain slightly runny.
9. Step 9: Remove from the oven and let the dish rest for a few minutes before serving.

Tips & Variations

• Use a 10 to 12-inch oven-safe skillet to cook and bake the dish in one pan, or cook the spinach mixture separately and transfer to a baking dish before adding eggs.
• Keep the sauce slightly runny before baking; it will thicken during baking and keep the spinach creamy without drying out.
• Crack eggs into a small bowl first to ensure the yolks stay intact and to avoid shell fragments when adding them to the spinach.
• If you see a white film forming on the eggs while baking, don’t worry—it’s normal and safe to eat.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven or microwave until warmed through. The eggs may become firmer on reheating, so watch carefully to avoid overcooking.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen spinach for this recipe?

Yes, frozen spinach works well. Be sure to thaw it completely and squeeze out excess moisture before cooking to prevent a watery dish.

How do I know when the eggs are perfectly baked?

The egg whites should be fully set and opaque, while the yolks remain slightly runny. This usually takes 12 to 15 minutes in a 375°F (190°C) oven.

Baked Eggs Florentine Recipe

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★★★★★

4.4 from 64 reviews

Baked Eggs Florentine is a delicious and elegant dish featuring fresh spinach sautéed with garlic and cream, enriched with lemon zest and Parmesan, and topped with perfectly baked eggs. This recipe results in creamy, flavorful spinach with tender eggs baked to set whites and slightly runny yolks, making it a perfect breakfast or brunch option.

• Author: Hannah
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American
• Diet: Low Lactose

Ingredients

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Spinach Mixture

• 1 pound spinach (fresh or frozen, thawed and squeezed of moisture)
• 2 tablespoons unsalted butter
• 2 cloves garlic (minced)
• 1 cup heavy cream
• 1 tablespoon lemon zest
• 2 tablespoons lemon juice (freshly squeezed)
• ⅛ teaspoon nutmeg (freshly grated)
• Salt and pepper (to taste)
• ½ cup grated Parmesan cheese (plus extra for topping)

Eggs

• 4 large fresh eggs

Instructions

1. Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the eggs florentine.
2. Prepare Spinach: Wash the spinach thoroughly to remove any dirt. Drain well to ensure no excess water remains.
3. Sauté Garlic: In a 10 to 12-inch oven-safe skillet, melt the butter over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
4. Cook Spinach: Gradually add the spinach to the skillet, stirring occasionally until it wilts. Season with salt and pepper to your preference.
5. Add Cream and Flavorings: Reduce heat and pour in the heavy cream, lemon zest, and lemon juice. Sprinkle in the nutmeg, then stir and simmer gently until the mixture thickens slightly.
6. Incorporate Cheese: Stir the grated Parmesan cheese into the creamy spinach mixture. Taste and adjust seasoning with salt and pepper.
7. Add Eggs: Using a spoon, create wells in the spinach mixture. Crack the eggs carefully into the wells, seasoning each with a bit of salt and pepper.
8. Prepare For Baking: Sprinkle additional Parmesan cheese over the spinach mixture, taking care to avoid covering the egg yolks.
9. Bake: Place the skillet in the preheated oven and bake for 12 to 15 minutes, or until the egg whites are set but the yolks remain slightly runny.
10. Rest and Serve: Remove from the oven and allow the dish to rest for a few minutes before serving to ensure the eggs finish setting and flavors meld.

Notes

• Use a 10 to 12-inch oven-safe skillet to cook and bake the dish in the same pan; alternatively, cook the spinach in a regular skillet and transfer to a baking dish before adding eggs and baking.
• Keep the cream sauce slightly runny before baking as it will thicken during baking to maintain a moist and creamy texture.
• Crack eggs into a small bowl first to keep yolks intact and avoid shell fragments when adding to spinach mixture.
• A white film on the eggs after baking is normal and safe to eat.

Keywords: Eggs Florentine, baked eggs, spinach recipe, breakfast, brunch, creamy spinach, Parmesan eggs, lemon zest eggs