Baked Eggs Florentine Recipe
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.
- 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
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: Set your oven to 375°F (190°C) to ensure it’s ready for baking once the skillet preparation is complete.
- 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.
- 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.
- 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.
- 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.
- Incorporate Parmesan: Stir the grated Parmesan cheese into the creamy spinach mixture. Taste and adjust seasoning with additional salt and pepper as needed.
- 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.
- 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.
- 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
Find it online: https://bakedbylisa.com/baked-eggs-florentine-recipe/
