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
Scale
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
