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Baked Eggs Florentine Recipe

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★★★★★

4.5 from 52 reviews

Baked Eggs Florentine is a comforting and elegant dish featuring sautéed spinach in a creamy base, topped with whole eggs and a blend of Parmesan and mozzarella cheeses, all baked to perfection. This recipe offers a delicious way to enjoy a nutritious breakfast or brunch with rich flavors and a beautiful presentation.

Ingredients

Scale

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 and Garnish

  • 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 ensure the baked eggs don’t stick.
  2. Sauté the Spinach Mixture: Heat the olive oil or butter in a large skillet over medium heat. Add the finely chopped onion and sauté until translucent, approximately 3-4 minutes. Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant. Add the fresh or thawed spinach and cook it down until wilted, about 2-3 minutes. Season the mixture with salt, pepper, and if using, ground nutmeg. Transfer this flavorful spinach mixture evenly into the prepared baking dish or ramekins.
  3. Prepare the Creamy Base: Drizzle the heavy cream or half-and-half evenly over the bed of sautéed spinach. Sprinkle the grated Parmesan cheese on top to add a rich, savory layer.
  4. Add the Eggs: Using the back of a spoon, create four small wells in the spinach and cream mixture. Carefully crack one egg into each well, taking care to keep the yolk intact. Lightly season the eggs with a pinch of salt and pepper for enhanced flavor.
  5. Top with Cheese: Scatter the shredded mozzarella or Gruyère cheese over the top, avoiding covering the egg yolks so they remain visible and appealing.
  6. Bake: Place the baking dish in the preheated oven. Bake for 12-15 minutes if you prefer slightly runny yolks or 18-20 minutes for fully set yolks, ensuring the eggs cook to your desired consistency and the cheese is melted and golden.
  7. Garnish and Serve: Remove the dish from the oven and allow it to cool slightly. Garnish with freshly chopped parsley or chives if desired. Serve warm with crusty bread or a fresh side salad for a complete meal.

Notes

  • Use fresh spinach for brighter flavor and texture; frozen spinach can be a convenient substitute if thawed and well-drained.
  • For a lighter option, substitute half-and-half or milk for heavy cream.
  • Adjust baking time depending on your yolk preference; monitor closely to avoid overcooking.
  • Gruyère cheese offers a nuttier flavor, but mozzarella provides a milder, creamier topping.
  • Optional ground nutmeg adds warmth and depth but can be omitted if preferred.

Keywords: Baked Eggs Florentine, spinach and eggs, creamy spinach eggs, brunch recipe, baked eggs with cheese

Find it online: https://spiceupwithsophie.com/baked-eggs-florentine-recipe/