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
Scale
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.
