If you are looking for a cozy, flavorful breakfast that feels special yet effortless, this Baked Eggs Florentine Recipe is a true winner. Imagine delicate eggs baked perfectly over a creamy bed of garlicky, spinach-infused cream, topped with nutty Parmesan cheese. This dish brings together the richness of eggs and cream, the warmth of sautéed onions and garlic, and the vibrant green of fresh spinach, all baked to melty perfection. Whether it’s a weekend brunch or a simple morning treat, this recipe never fails to impress with its comforting layers and sophisticated taste.
Ingredients You’ll Need
These ingredients are simple, wholesome pantry staples, each playing a key role in creating the creamy, savory magic of this Baked Eggs Florentine Recipe. Freshness and balance are what make the flavors pop.
- Olive oil: Adds a light fruitiness and prevents the onions and garlic from sticking while sautéing.
- Small onion, finely chopped: Offers a mild sweetness and texture that builds the flavor base for the spinach cream.
- Garlic, minced: Infuses the dish with aromatic depth and warmth.
- Fresh spinach, roughly chopped: Brings earthiness, color, and a tender bite after wilting.
- Heavy cream: Creates a luscious, velvety sauce that binds the spinach to the eggs beautifully.
- Salt and black pepper: Essential seasonings that enhance every ingredient’s natural flavor.
- Ground nutmeg (optional): A subtle hint of spice that amps up the traditional Florentine profile.
- Large eggs: The centerpiece of the dish, baked gently to silky perfection.
- Grated Parmesan cheese: Adds a nutty, savory crust that complements the cream and eggs perfectly.
- Butter or oil for greasing ramekins: Ensures your baked eggs come out smoothly without sticking.
How to Make Baked Eggs Florentine Recipe
Step 1: Prepare Everything for Baking
Start by preheating your oven to 375°F (190°C) and lightly greasing four ramekins with butter or oil. This prep ensures the eggs won’t stick and will bake evenly, giving you flawless results every time.
Step 2: Sauté the Aromatics
Heat olive oil in a skillet over medium heat, then add your finely chopped onion. Cook for about 3 to 4 minutes, until the onion softens and starts to become translucent, which develops a sweet and mellow base flavor for the dish.
Step 3: Add Garlic
Toss in the minced garlic and cook for one minute more, allowing its fragrant aroma to fill your kitchen while blending seamlessly with the softened onion.
Step 4: Wilt the Spinach
Next, stir in the fresh spinach and cook just long enough for it to wilt—typically 2 to 3 minutes. This step keeps the spinach tender and vibrant, key to having a bright flavor and beautiful green color.
Step 5: Finish the Creamy Base
Pour in the heavy cream, season the sautéed veggies with salt, pepper, and optional nutmeg, then simmer for another 2 to 3 minutes. This thickens the sauce slightly and perfectly blends all the flavors that the eggs will go on top of.
Step 6: Assemble the Ramekins
Divide the creamy spinach mixture evenly among your prepared ramekins. Then, carefully crack one egg into each ramekin without breaking the yolk. It’s important to soften-bake the eggs to get that perfect custardy texture.
Step 7: Add Cheese and Prepare for Baking
Sprinkle grated Parmesan cheese generously over the top of your eggs. Place the ramekins in a baking dish, then fill the dish with hot water until it reaches halfway up the sides of the ramekins — this water bath ensures gentle, even cooking.
Step 8: Bake the Eggs
Bake for 12 to 15 minutes or until the egg whites have set but the yolks remain deliciously runny. If you prefer firmer yolks, simply leave them in the oven a few minutes longer. Once done, carefully remove the ramekins and let them cool just slightly.
How to Serve Baked Eggs Florentine Recipe
Garnishes
You can elevate this dish with fresh garnishes like chopped chives, a sprinkle of cracked black pepper, or a dusting of smoked paprika to bring a little color and an added flavor dimension. A few fresh herbs like parsley or tarragon also brighten the plate.
Side Dishes
This Baked Eggs Florentine Recipe shines alongside warm, crusty bread or toasted sourdough for dipping into the creamy yolks. A refreshing fruit salad or roasted cherry tomatoes make perfect accompaniments to balance the savory richness.
Creative Ways to Present
Serve the baked ramekins on individual small plates with a side of buttered toast soldiers cut for dipping. Or arrange a brunch platter with these ramekins nestled next to cured meats and fresh greens for an impressive spread that feels both indulgent and healthy.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, transfer them to airtight containers and refrigerate for up to 2 days. The creamy spinach mixture and partially cooked eggs keep well but are best enjoyed fresh for ideal texture.
Freezing
While the baked eggs themselves don’t freeze well due to texture changes, you can freeze the creamy spinach base separately. Simply store it in a freezer-safe container for up to 1 month and thaw before assembling and baking fresh eggs.
Reheating
Reheat leftovers gently in the oven or microwave at low power to avoid overcooking the eggs. Adding a splash of cream before warming helps maintain silky moisture in the spinach mixture.
FAQs
Can I use frozen spinach for this recipe?
Yes, frozen spinach works in a pinch! Just be sure to thoroughly thaw and squeeze out excess water so your creamy base doesn’t get too watery.
Is there a non-dairy alternative for the cream?
Coconut cream or cashew cream can substitute heavy cream, but they’ll add a subtle flavor twist. Use unsweetened versions and adjust seasoning accordingly to keep the balance.
How do I know when the eggs are perfectly baked?
The eggs are perfect when the whites are completely set and the yolks still jiggle slightly when you gently shake the ramekin. This usually happens after about 12–15 minutes at 375°F.
Can I add other cheeses besides Parmesan?
Absolutely! Gruyère or sharp cheddar add lovely depth and melt nicely, though Parmesan’s nutty flavor is classic for Florentine dishes.
What can I do to make the dish spicier?
Add a pinch of red pepper flakes or a drizzle of hot sauce on top after baking. Freshly cracked black pepper also brings subtle heat without overpowering the creamy flavors.
Final Thoughts
This Baked Eggs Florentine Recipe is one of those delightful dishes that feels like a little celebration in every bite. It’s simple but so comforting, with fresh spinach, rich cream, and perfectly baked eggs coming together in a harmony of flavors. I honestly can’t recommend it enough for your next breakfast or brunch gathering. Give it a try, and you’ll quickly see why it’s a favorite go-to when you want something both nutritious and indulgently delicious.
Print
Baked Eggs Florentine Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Breakfast
- Method: Baking
- Cuisine: American
- Diet: Low Lactose
Description
Baked Eggs Florentine is a delightful brunch dish featuring creamy sautéed spinach topped with eggs and Parmesan cheese, all baked together in ramekins for a comforting and elegant meal.
Ingredients
Spinach Mixture
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 5 cups fresh spinach, roughly chopped
- 1/4 cup heavy cream
- Salt and black pepper, to taste
- 1/4 teaspoon ground nutmeg (optional)
Eggs and Toppings
- 4 large eggs
- 1/3 cup grated Parmesan cheese
- Butter or oil, for greasing ramekins
Instructions
- Preheat Oven and Prepare Ramekins: Preheat the oven to 375°F (190°C) and lightly grease four ramekins with butter or oil to prevent sticking.
- Sauté Onion: Heat olive oil in a skillet over medium heat and sauté the finely chopped onion for 3 to 4 minutes until softened and translucent.
- Add Garlic: Add the minced garlic to the skillet and cook for 1 minute until fragrant, stirring frequently to avoid burning.
- Cook Spinach: Stir in the roughly chopped spinach and cook for 2 to 3 minutes until wilted and well combined with the onions and garlic.
- Add Cream and Seasonings: Pour in the heavy cream and season the mixture with salt, black pepper, and ground nutmeg if using. Simmer gently for 2 to 3 minutes until the cream slightly thickens.
- Divide Spinach Mixture: Spoon the creamy spinach mixture evenly into the greased ramekins, creating a base layer for the eggs.
- Add Eggs: Carefully crack one large egg into each ramekin, ensuring the yolk remains intact and centered.
- Sprinkle Cheese: Generously sprinkle grated Parmesan cheese over the top of each egg and spinach mixture.
- Prepare Water Bath: Place the ramekins into a baking dish. Pour hot water into the dish until it reaches halfway up the sides of the ramekins, creating a water bath to gently cook the eggs.
- Bake: Bake in the preheated oven for 12 to 15 minutes or until the egg whites are set but yolks remain runny. Bake longer if a firmer yolk is preferred.
- Serve: Remove ramekins from the water bath, let cool slightly, and serve warm with toast or crusty bread for a satisfying meal.
Notes
- Use fresh spinach for best flavor and texture.
- Adjust baking time depending on desired yolk consistency.
- Ground nutmeg is optional but adds a subtle warmth to the dish.
- Ensure ramekins are well-greased to prevent sticking.
- Serve immediately for optimal taste and texture.
