Baked Eggs Florentine Recipe

Introduction

Baked Eggs Florentine is a comforting and elegant dish featuring tender spinach in a creamy sauce topped with perfectly baked eggs. It’s a delightful way to start the day or enjoy a light meal with simple, fresh ingredients.

Ingredients

• 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)
• 4 large fresh eggs

Instructions

1. Step 1: Preheat your oven to 375°F (190°C).
2. Step 2: Wash spinach thoroughly to remove any grit, then drain well.
3. Step 3: Melt the butter in a 10 to 12-inch oven-safe skillet over medium heat.
4. Step 4: Sauté the minced garlic in the butter until fragrant, about 1 minute.
5. Step 5: Gradually add the spinach to the skillet, stirring occasionally until wilted. Season with salt and pepper.
6. Step 6: Reduce the heat and stir in the heavy cream, lemon zest, and lemon juice. Add the nutmeg and simmer until the mixture is slightly thickened.
7. Step 7: Stir in the grated Parmesan cheese, then taste and adjust the seasoning with salt and pepper if needed.
8. Step 8: Create four wells in the spinach mixture and carefully crack one egg into each well. Season the eggs with salt and pepper.
9. Step 9: Sprinkle additional Parmesan cheese over the spinach, avoiding the egg yolks.
10. Step 10: Bake in the preheated oven for 12 to 15 minutes, until the egg whites are set but the yolks remain slightly runny.
11. Step 11: Let the dish rest for a few minutes before serving to allow flavors to meld.

Tips & Variations

• For a richer flavor, substitute half the heavy cream with crème fraîche or sour cream.
• If using frozen spinach, make sure it is fully thawed and excess water is squeezed out to avoid a watery dish.
• Add a pinch of red pepper flakes to the garlic step for a subtle spicy kick.
• Serve with toasted crusty bread to soak up the creamy sauce and runny yolks.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a low oven or microwave to avoid overcooking the eggs. For best texture, it’s recommended to enjoy baked eggs fresh.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use baby spinach instead of regular spinach?

Yes, baby spinach works well and will wilt even faster, making the cooking time shorter.

Can I prepare this dish ahead of time?

You can prepare the spinach mixture in advance and store it in the fridge. Add the eggs and bake right before serving for the best results.

Baked Eggs Florentine Recipe

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Baked Eggs Florentine is a comforting, elegant breakfast or brunch dish featuring tender sautéed spinach in a creamy, lemon-infused sauce, topped with parmesan and baked eggs with just-set whites and runny yolks. This recipe blends fresh flavors with a rich texture, perfect for a delightful morning meal.

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

Ingredients

Scale 1x2x3x

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: Set your oven to 375°F (190°C) to ensure it’s ready for baking once the skillet preparation is complete.
2. Prepare Spinach: Wash the spinach thoroughly under cold water to remove any dirt. Drain well and if using frozen, make sure it’s fully thawed and excess liquid is squeezed out for the best texture.
3. Sauté Garlic: In a 10 to 12-inch oven-safe skillet, melt the butter over medium heat. Add the minced garlic and sauté for about one minute until fragrant but not browned.
4. Cook Spinach: Gradually add the spinach to the skillet, stirring occasionally to help it wilt evenly. Season with salt and pepper to enhance the flavor.
5. Add Cream and Flavorings: Reduce the heat to low and pour in the heavy cream, lemon zest, and lemon juice. Stir in the freshly grated nutmeg and simmer gently until the mixture thickens slightly.
6. Incorporate Parmesan: Stir the grated Parmesan cheese into the creamy spinach mixture. Taste and adjust seasoning with additional salt and pepper as needed.
7. Prepare for Eggs: Create four small wells in the spinach mixture using the back of a spoon. Crack one egg into each well carefully. Season each egg with a pinch of salt and pepper.
8. Top and Bake: Sprinkle extra Parmesan cheese evenly over the spinach but avoid covering the egg yolks. Place the skillet in the preheated oven and bake for 12 to 15 minutes until the egg whites are just set while the yolks remain slightly runny.
9. Rest and Serve: Remove from oven and allow the dish to rest for a few minutes, allowing flavors to meld and eggs to settle before serving warm.

Notes

• Use an oven-safe skillet to transfer directly from stove to oven for ease and to prevent cleanup.
• If you prefer fully cooked yolks, extend baking time by a few minutes, but watch carefully to avoid overcooking.
• Fresh spinach delivers the best texture, but frozen spinach works well when properly thawed and drained.
• For a lighter version, substitute half-and-half for heavy cream, keeping in mind it will be less rich.
• Adding a pinch of red pepper flakes in the sauté step can provide a subtle spicy kick if desired.

Keywords: Eggs Florentine, baked eggs, spinach recipes, breakfast casserole, brunch recipe, creamy spinach eggs, parmesan baked eggs