If you’re craving a dish that feels like a warm hug on a plate, look no further than this incredible Baked Eggs Florentine Recipe. It’s a delightful combination of silky spinach cooked in creamy garlic sauce, topped with a perfectly baked egg—rich, comforting, and elegant all at once. Whether it’s a lazy weekend breakfast or a cozy brunch with friends, this recipe makes every bite feel special, bringing together flavors and textures that will instantly become a favorite in your home kitchen.
Ingredients You’ll Need
The magic of this Baked Eggs Florentine Recipe lies in its simplicity. Each ingredient is thoughtfully chosen to build layers of flavor, texture, and color, creating a harmonious dish that’s as pleasing to the eye as it is to the palate.
- Olive oil: For sautéing the onion and garlic, giving a smooth, fruity base flavor.
- Small onion, finely chopped: Adds gentle sweetness and texture to the spinach mixture.
- Garlic cloves, minced: Brings aromatic warmth that elevates the greens.
- Fresh spinach, roughly chopped: The star green with vibrant color and tender richness.
- Heavy cream: Provides that luscious, creamy finish that binds the spinach beautifully.
- Salt and black pepper: Essential seasoning to enhance all flavors perfectly.
- Ground nutmeg (optional): A subtle spice that adds a hint of warmth and depth.
- Large eggs: The crowning glory, baked until just set, delivering creamy yolks and tender whites.
- Grated Parmesan cheese: Sprinkled on top for a salty, savory finish with a touch of nuttiness.
- Butter or oil (for greasing): Ensures your ramekins release the eggs without fuss.
How to Make Baked Eggs Florentine Recipe
Step 1: Prepare Your Ramekins and Oven
Begin by preheating your oven to 375°F (190°C). Lightly grease four ramekins with butter or oil to stop the eggs and creamy spinach from sticking—this simple step makes serving easier and helps keep the beautiful presentation intact.
Step 2: Sauté Onion and Garlic
Heat olive oil in a skillet over medium heat. Add the finely chopped onion and cook for about 3–4 minutes until it softens and becomes fragrant. Then add the minced garlic and stir for another minute. This aromatic base really awakens the dish with layers of gentle sweetness and pungent warmth.
Step 3: Wilt the Spinach
Now toss in the roughly chopped spinach. Stir until the leaves wilt down, which takes about 2–3 minutes. This step ensures the spinach is tender but still has a lovely vibrant green color that brightens the entire dish.
Step 4: Add Cream and Seasonings
Pour in the heavy cream and season the mixture generously with salt, black pepper, and optional ground nutmeg. Let everything simmer gently for 2–3 minutes until the cream thickens slightly, turning the spinach mixture into a velvety, comforting sauce that is truly the heart of this recipe.
Step 5: Assemble the Ramekins
Divide the creamy spinach evenly among your prepared ramekins. Then carefully crack one large egg into each ramekin, taking care not to break the yolk. This will bake into a beautifully delicate centerpiece for your dish.
Step 6: Add Parmesan and Bake in Water Bath
Sprinkle grated Parmesan cheese over each egg for a deliciously savory crust. Place the ramekins in a baking dish and pour hot water into the dish until it reaches halfway up their sides. This water bath helps the eggs cook gently and evenly, giving you tender whites and runny yolks.
Step 7: Bake Until Perfect
Bake for about 12–15 minutes. You’ll want the egg whites set but the yolks still gloriously runny—unless you prefer firmer yolks, in which case leave them a few minutes longer. Once baked, carefully remove the ramekins and let them cool slightly before serving.
How to Serve Baked Eggs Florentine Recipe
Garnishes
Fresh herbs like chopped parsley or chives add a beautiful touch of green and a fresh burst of flavor. A light dusting of paprika or a drizzle of extra virgin olive oil can elevate the presentation and add extra flavor layers that complement the creamy spinach and eggs.
Side Dishes
Serve your baked eggs with thick slices of crusty bread or toasted sourdough for dipping into the rich yolks and creamy spinach. A side of roasted cherry tomatoes or a light mixed green salad adds brightness and balance to this comforting dish.
Creative Ways to Present
For a brunch spread, place each ramekin on a small wooden board with a few toasted bread slices and a sprinkling of microgreens. You can also lade the creamy spinach into small skillet dishes for a rustic look or serve alongside smoked salmon to add a luxurious twist.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, transfer them to airtight containers and store in the refrigerator for up to 2 days. Keep in mind that baked eggs are best enjoyed fresh, so the texture may be slightly different when reheated.
Freezing
Freezing is not recommended for this Baked Eggs Florentine Recipe because the delicate texture of the eggs and creamy spinach can change drastically once frozen and thawed, becoming watery or rubbery.
Reheating
Reheat gently in a low oven (around 300°F or 150°C) for about 10 minutes or until warmed through, or in a microwave at medium power in short bursts to avoid overcooking the eggs. Adding a little splash of cream before reheating can help revive the creaminess.
FAQs
Can I use frozen spinach instead of fresh?
You can substitute frozen spinach if fresh isn’t available, but be sure to thaw and drain it well to avoid excess water, which can make the dish runny.
How do I know when the eggs are perfectly baked?
The whites should be set and opaque while the yolks remain just soft and a bit jiggly. This usually takes about 12–15 minutes, but ovens vary—keep an eye on them toward the end.
Can I add other cheeses instead of Parmesan?
Absolutely! Gruyère or feta can add interesting flavors, but Parmesan offers the perfect salty nuttiness that pairs well with creamy spinach and eggs.
Is this dish suitable for meal prep?
While best fresh, you can prepare the spinach mixture ahead of time and assemble just before baking to save time on busy mornings.
Can I make this recipe vegan or dairy-free?
This classic dish relies on eggs and cream, but you can experiment with plant-based alternatives like coconut cream and tofu “eggs” for a vegan twist, though it will change the texture and flavor profile.
Final Thoughts
This Baked Eggs Florentine Recipe is a true celebration of simplicity and flavor, perfect for anyone who loves a comforting but refined breakfast or brunch. It’s a joy to make and even more delightful to share, so give it a try—you might just find your new go-to dish that always feels like a special occasion at home.
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 Fat
Description
Baked Eggs Florentine is a delightful and elegant breakfast or brunch dish featuring creamy sautéed spinach combined with tender baked eggs topped with Parmesan cheese. This comforting recipe is baked in individual ramekins using a water bath to ensure perfectly cooked eggs with soft yolks, making it a healthy and flavorful meal to start your day.
Ingredients
Vegetables and Aromatics
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 5 cups fresh spinach, roughly chopped
Dairy and Oils
- 1 tablespoon olive oil
- 1/4 cup heavy cream
- 1/3 cup grated Parmesan cheese
- Butter or oil, for greasing ramekins
Spices and Seasonings
- Salt, to taste
- Black pepper, to taste
- 1/4 teaspoon ground nutmeg (optional)
Eggs
- 4 large eggs
Instructions
- Preheat and Prepare Ramekins: Preheat your oven to 375°F (190°C). Lightly grease four ramekins with butter or oil to prevent sticking and set them aside.
- Sauté Onion: Heat the olive oil in a skillet over medium heat. Add the finely chopped onion and sauté for 3–4 minutes until softened and translucent.
- Add Garlic: Stir in the minced garlic and cook for 1 minute until it becomes fragrant, being careful not to burn it.
- Cook Spinach: Add the chopped spinach to the skillet and cook until wilted, about 2–3 minutes, stirring frequently to combine.
- Add Cream and Seasonings: Pour in the heavy cream, then season the mixture with salt, black pepper, and optional ground nutmeg. Let it simmer for 2–3 minutes until the cream slightly thickens and coats the spinach.
- Fill Ramekins: Evenly divide the creamy spinach mixture among the prepared ramekins, spreading it as a base layer.
- Add Eggs: Carefully crack one large egg into each ramekin, ensuring the yolk remains intact.
- Top with Cheese: Sprinkle grated Parmesan cheese evenly over the eggs in each ramekin for a savory finish.
- Prepare Water Bath: Place the ramekins in a baking dish large enough to hold all four. 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 12–15 minutes, or until the egg whites are set but yolks remain runny. For firmer yolks, you can bake longer, adjusting to your preference.
- Serve: Carefully remove the ramekins from the water bath. Allow them to cool slightly before serving warm, ideally accompanied by toast or crusty bread for dipping.
Notes
- Use fresh spinach for the best texture and flavor, but frozen spinach can be used if thoroughly drained.
- Adjust the baking time depending on how runny or firm you prefer your egg yolks.
- Adding nutmeg is optional but provides a warm, subtle spice that complements the spinach.
- The water bath ensures gentle even cooking and prevents the eggs from curdling or becoming rubbery.
- Serve immediately for the best taste and texture, as the eggs can continue to cook if left too long.
