Baked Eggs Florentine Recipe

Introduction

Baked Eggs Florentine is a comforting and elegant dish that combines tender spinach, creamy cheeses, and perfectly baked eggs. It’s a simple yet impressive meal that’s perfect for breakfast, brunch, or a light dinner.

Ingredients

• 4 large eggs
• 2 tablespoons olive oil or unsalted butter
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 8 oz fresh spinach, washed and roughly chopped (or use thawed frozen spinach, squeezed to remove excess moisture)
• Salt and pepper, to taste
• 1/4 teaspoon ground nutmeg (optional)
• 1/2 cup heavy cream or half-and-half
• 1/4 cup grated Parmesan cheese
• 1/2 cup shredded mozzarella or Gruyère cheese
• 1 tablespoon fresh parsley or chives, chopped (optional, for garnish)

Instructions

1. Step 1: Preheat your oven to 375°F (190°C). Lightly grease a medium baking dish or four individual ramekins with butter or olive oil.
2. Step 2: Heat the olive oil or butter in a large skillet over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes. Add the minced garlic and cook for another 1-2 minutes until fragrant.
3. Step 3: Stir in the spinach and cook until wilted, about 2-3 minutes. If using frozen spinach, cook until heated through. Season with salt, pepper, and ground nutmeg if using. Spread the spinach mixture evenly in the prepared baking dish or ramekins.
4. Step 4: Drizzle the heavy cream or half-and-half evenly over the spinach mixture. Sprinkle the grated Parmesan cheese over the top.
5. Step 5: Use the back of a spoon to create four small wells in the spinach mixture. Carefully crack an egg into each well, keeping the yolks intact. Season the eggs with a pinch of salt and pepper.
6. Step 6: Sprinkle the shredded mozzarella or Gruyère cheese over the top, avoiding the egg yolks to keep them visible.
7. Step 7: Bake in the preheated oven for 12-15 minutes for slightly runny yolks, or 18-20 minutes for fully set yolks.
8. Step 8: Remove from the oven and let cool for a few minutes. Garnish with fresh parsley or chives if desired. Serve warm with crusty bread or a side salad.

Tips & Variations

• For a richer flavor, use Gruyère cheese instead of mozzarella, or mix both for a blend of creamy and tangy notes.
• If fresh spinach is unavailable, frozen spinach works well—just be sure to squeeze out any excess moisture to avoid a watery dish.
• Add a pinch of red pepper flakes or a dash of hot sauce before baking for a subtle spicy kick.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a low oven or microwave until warmed through, being careful not to overcook the eggs and dry them out.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use different greens instead of spinach?

Yes, kale or Swiss chard can be used as substitutes. Just be sure to cook them thoroughly and remove any tough stems before adding to the dish.

How do I know when the eggs are done baking?

The eggs are done when the whites are set but the yolks remain slightly jiggly for runny yolks, or fully firm if you prefer them cooked through. Adjust baking time accordingly and watch closely to avoid overcooking.

Baked Eggs Florentine Recipe

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4.5 from 64 reviews

Baked Eggs Florentine is a delicious and nutritious dish featuring eggs nestled on a bed of sautéed spinach and aromatic garlic and onions, topped with a creamy mixture of Parmesan and mozzarella cheeses, then baked to perfection. This elegant yet easy-to-make recipe offers a warm, comforting brunch or light dinner option, bursting with savory flavors and a creamy texture.

• Author: Kai
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Breakfast, Brunch
• Method: Baking
• Cuisine: Italian
• Diet: Vegetarian

Ingredients

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Eggs and Dairy

• 4 large eggs
• 1/2 cup heavy cream or half-and-half
• 1/4 cup grated Parmesan cheese
• 1/2 cup shredded mozzarella or Gruyère cheese

Vegetables and Aromatics

• 2 tablespoons olive oil or unsalted butter
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 8 oz fresh spinach, washed and roughly chopped (or thawed frozen spinach, squeezed to remove excess moisture)

Seasonings

• Salt and pepper, to taste
• 1/4 teaspoon ground nutmeg (optional)
• 1 tablespoon fresh parsley or chives, chopped (optional, for garnish)

Instructions

1. Preheat the Oven: Preheat your oven to 375°F (190°C). Lightly grease a medium baking dish or four individual ramekins with butter or olive oil to prevent sticking.
2. Sauté the Spinach Mixture: In a large skillet over medium heat, warm the olive oil or butter. Add the finely chopped onion and sauté until translucent for about 3-4 minutes. Add the minced garlic and cook an additional 1-2 minutes until fragrant. Stir in the spinach and cook until wilted, approximately 2-3 minutes. If using frozen spinach, cook until heated through. Season the mixture with salt, pepper, and ground nutmeg if desired. Transfer the cooked spinach mixture evenly into the greased baking dish or ramekins.
3. Prepare the Creamy Base: Drizzle the heavy cream or half-and-half evenly over the spinach layer. Then sprinkle the grated Parmesan cheese on top to build a rich, creamy base.
4. Add the Eggs: Using the back of a spoon, create four small wells in the spinach and cheese mixture. Carefully crack one egg into each well, making sure the yolks remain intact. Lightly season the eggs with salt and pepper to taste.
5. Top with Cheese: Generously sprinkle the shredded mozzarella or Gruyère cheese over the entire dish, avoiding covering the egg yolks so they remain visible and appealing.
6. Bake: Place the baking dish in the preheated oven and bake for 12-15 minutes if you prefer slightly runny yolks, or 18-20 minutes for fully set yolks, checking periodically to your desired doneness.
7. Garnish and Serve: Remove the dish from the oven and allow it to cool slightly for a few minutes. Garnish with freshly chopped parsley or chives if desired. Serve warm, ideally with crusty bread or a fresh side salad for a balanced meal.

Notes

• For a lower-fat version, substitute heavy cream with half-and-half or milk, but the dish will be less rich.
• Using fresh spinach provides better texture and flavor, but frozen spinach is a convenient alternative; be sure to squeeze out excess moisture to prevent sogginess.
• Nutmeg enhances the spinach’s natural flavors but can be omitted if unavailable or if you prefer a simpler flavor profile.
• Watch the baking time carefully to ensure eggs are cooked to your liking—runny yolks add creaminess, while fully set yolks make the dish more substantial.
• Serve immediately after baking for the best texture and taste as the cheese may harden upon cooling.

Keywords: Baked Eggs Florentine, spinach and eggs, cheesy baked eggs, Italian breakfast, brunch recipe, spinach egg bake