If you’re on the lookout for a cozy brunch dish that feels indulgent but is surprisingly simple to prepare, then the Baked Eggs Florentine Recipe is an absolute must-try. This dish takes the classic pairing of eggs and spinach to a luscious new level by baking them together with creamy Parmesan and a touch of nutmeg, delivering a beautifully balanced flavor and silky texture. Whether you’re cooking for a quiet morning or impressing guests, this warm, cheesy delight will quickly become your go-to favorite.
Ingredients You’ll Need
The beauty of the Baked Eggs Florentine Recipe lies in its straightforward and wholesome ingredients. Each component plays a crucial role: fresh spinach brings vibrant color and earthiness, while the shallots and garlic add a subtle depth of flavor. The Parmesan cheese enriches the dish with a nutty, creamy touch, and the eggs provide that comforting protein-packed centerpiece.
- Olive oil: Ideal for a gentle sauté that brings out the shallot’s sweetness.
- Small shallot (finely chopped): Adds a mild onion flavor without overpowering the dish.
- Garlic cloves (minced): Infuses a fragrant warmth that pairs perfectly with spinach.
- Fresh baby spinach (6 cups): The star green leaves, providing a tender yet earthy base.
- Salt (¼ teaspoon): Enhances all the natural flavors subtly.
- Black pepper (¼ teaspoon): Adds a hint of spice to balance the creaminess.
- Ground nutmeg (¼ teaspoon): A secret hint that brings warmth and complexity.
- Heavy cream (½ cup): Creates a rich, velvety texture in the spinach mixture.
- Grated Parmesan cheese (¼ cup): Delivers a sharp, savory kick and smooth consistency.
- Large eggs (4): The fitting finale, baking to perfection atop the creamy greens.
- Butter (1 tablespoon for greasing): Keeps the ramekins from sticking and adds a touch of indulgence.
- Fresh parsley (chopped, for garnish): Freshens the presentation with a splash of green and mild flavor.
How to Make Baked Eggs Florentine Recipe
Step 1: Prepare Your Oven and Ramekins
Start by preheating your oven to 375°F (190°C). This ensures it’s perfectly hot by the time your dish is ready to bake. Lightly butter four ramekins or a small baking dish so the baked eggs don’t stick and come out cleanly. This small prep step makes a big difference to your presentation later.
Step 2: Sauté Shallots and Garlic
Warm the olive oil over medium heat in a skillet. Add the finely chopped shallot and let it soften gently, about 2 minutes, releasing its sweet aroma. Next, add the minced garlic and cook for another 30 seconds, just until fragrant—be careful not to brown it, as that would bring bitterness.
Step 3: Wilt the Spinach with Seasonings
Pile the fresh baby spinach into the skillet and sprinkle in the salt, black pepper, and nutmeg. Stir frequently as the spinach wilts and releases moisture, cooking until most of the liquid evaporates—this should take about 3 to 4 minutes. The spices really elevate the spinach’s natural flavor here.
Step 4: Add Cream and Parmesan
Pour in the heavy cream and stir gently for 1 to 2 minutes as the mixture thickens slightly. Turn off the heat, then fold in the grated Parmesan cheese until it blends smoothly with the spinach. This creamy mixture is the luxurious base for the eggs.
Step 5: Assemble and Bake
Divide the spinach-cream blend evenly into the buttered ramekins. Carefully crack one egg over each portion, being sure to keep the yolk intact. Place the ramekins on a baking sheet and pop them in the oven. Bake for 12 to 15 minutes until the egg whites are set but the yolks remain soft, creating that perfect runny center.
How to Serve Baked Eggs Florentine Recipe
Garnishes
Just before serving, sprinkle chopped fresh parsley over each ramekin for a pop of color and a touch of freshness. You can also add an extra grating of Parmesan if you like, or a few cracks of black pepper for a bit more bite.
Side Dishes
The creamy, comforting nature of this dish pairs wonderfully with toasted artisan bread or warm English muffins. They’re perfect for scooping up the soft yolks and spinach mixture, turning every bite into a little celebration. A light fruit salad or some roasted tomatoes can round out the meal beautifully as well.
Creative Ways to Present
For a charming brunch table, serve the ramekins on small plates with a folded linen napkin and a butter knife for spreading your toast. Alternatively, layer the baked eggs and spinach in small ovenproof cups for individual servings, or present on a wooden board with an assortment of spreads and fresh herbs to invite guests to build their own bites.
Make Ahead and Storage
Storing Leftovers
You can store any leftover Baked Eggs Florentine in an airtight container in the fridge for up to 2 days. The texture will be slightly different when reheated, but it’s still delicious and perfect for a quick second breakfast or lunch.
Freezing
Because of the delicate texture of the eggs, freezing this dish isn’t ideal. If you want to freeze a similar flavor combination, consider freezing the creamy spinach mixture separately, and add fresh eggs when you bake it fresh later.
Reheating
Gently warm leftovers in a low oven at 325°F (165°C) for about 10 minutes or until heated through. Microwave reheating works too but do so on a low power setting to avoid rubbery eggs. This way, you can still enjoy the creamy goodness without sacrificing texture.
FAQs
Can I use frozen spinach instead of fresh?
Absolutely! Just be sure to thaw the spinach completely and squeeze out as much moisture as possible before cooking. This helps prevent your dish from becoming watery and keeps the flavors concentrated and bright.
What if I prefer my egg yolks fully cooked?
No problem! Simply extend the baking time by a few minutes, watching closely to avoid overcooking the whites. Around 15 to 18 minutes total should get you firm yolks without drying the eggs out.
Is there a lighter alternative to heavy cream?
Yes, you can substitute half-and-half or whole milk to reduce the richness. Keep in mind the texture will be less thick and creamy but the dish will still be delightful and more everyday-friendly.
Can this dish be made vegan?
Traditional Baked Eggs Florentine Recipe relies on eggs and dairy, but you can experiment by using tofu or plant-based egg substitutes and a vegan cream with nutritional yeast to mimic the Parmesan flavor. It won’t be exactly the same but will still capture the spirit.
How do I prevent the eggs from sticking to the ramekins?
Make sure to generously butter the ramekins before adding the spinach mixture. Using non-stick ramekins or lightly greasing with olive oil can also help. This ensures that your baked eggs slide out easily and look beautiful when served.
Final Thoughts
Trust me, once you’ve made the Baked Eggs Florentine Recipe, it will become one of those dishes you dream about making again and again. Its creamy, cheesy, and perfectly baked eggs nestled atop a bed of savory spinach create a harmonious bite that’s simple, elegant, and utterly satisfying. So go ahead, gather those ingredients and bake up a batch to share with your loved ones or savor just for yourself—you won’t regret it!
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Baked Eggs Florentine Recipe
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Baked Eggs Florentine is a delightful, creamy spinach and egg dish perfect for a comforting breakfast or brunch. Baby spinach is sautéed with shallots, garlic, and spices, then enriched with heavy cream and Parmesan cheese. The mixture is topped with eggs and baked until perfectly set, delivering a rich and flavorful meal garnished with fresh parsley.
Ingredients
Sauté Base
- 1 tablespoon olive oil
- 1 small shallot, finely chopped
- 2 cloves garlic, minced
Spinach Mixture
- 6 cups fresh baby spinach
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon ground nutmeg
- ½ cup heavy cream
- ¼ cup grated Parmesan cheese
Eggs and Garnish
- 4 large eggs
- 1 tablespoon butter, for greasing
- Fresh parsley, chopped, for garnish
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C) and lightly butter four ramekins or a small baking dish to prevent sticking.
- Sauté Shallot and Garlic: Heat olive oil in a skillet over medium heat. Add the finely chopped shallot and cook for about 2 minutes until softened. Then add minced garlic and sauté for an additional 30 seconds to release its aroma.
- Cook Spinach: Add fresh baby spinach, salt, black pepper, and ground nutmeg to the skillet. Cook the spinach, stirring occasionally, until it wilts and most moisture evaporates, about 3-4 minutes.
- Add Cream and Cheese: Stir in the heavy cream and continue cooking for 1-2 minutes until the mixture slightly thickens. Remove the skillet from heat and mix in the grated Parmesan cheese until well combined.
- Assemble in Ramekins: Divide the creamy spinach mixture evenly among the prepared ramekins. Crack one large egg over the top of each spinach portion, ensuring the yolk stays whole.
- Bake the Eggs: Place the ramekins on a baking sheet and bake for 12-15 minutes, or until the egg whites are fully set but the yolks remain soft and slightly runny.
- Garnish and Serve: Remove the ramekins from the oven, garnish with freshly chopped parsley, and serve warm. Enjoy your classic baked Eggs Florentine!
Notes
- For a lighter variation, substitute half-and-half or whole milk for the heavy cream.
- If using frozen spinach, thaw and drain it thoroughly before cooking to avoid excess moisture.
- Serve with toasted bread or English muffins to complete the meal.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: French
