Baked Eggs Florentine Recipe
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.
- 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
Scale
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
- Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the eggs florentine.
- Prepare Spinach: Wash the spinach thoroughly to remove any dirt. Drain well to ensure no excess water remains.
- 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.
- Cook Spinach: Gradually add the spinach to the skillet, stirring occasionally until it wilts. Season with salt and pepper to your preference.
- 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.
- Incorporate Cheese: Stir the grated Parmesan cheese into the creamy spinach mixture. Taste and adjust seasoning with salt and pepper.
- 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.
- Prepare For Baking: Sprinkle additional Parmesan cheese over the spinach mixture, taking care to avoid covering the egg yolks.
- 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.
- 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
Find it online: https://hannahdelgado.com/baked-eggs-florentine-recipe/
