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Baked Eggs Florentine Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 39 reviews
  • Author: Kimberly
  • 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

  1. 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.
  2. 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.
  3. Add Garlic: Stir in the minced garlic and cook for 1 minute until it becomes fragrant, being careful not to burn it.
  4. Cook Spinach: Add the chopped spinach to the skillet and cook until wilted, about 2–3 minutes, stirring frequently to combine.
  5. 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.
  6. Fill Ramekins: Evenly divide the creamy spinach mixture among the prepared ramekins, spreading it as a base layer.
  7. Add Eggs: Carefully crack one large egg into each ramekin, ensuring the yolk remains intact.
  8. Top with Cheese: Sprinkle grated Parmesan cheese evenly over the eggs in each ramekin for a savory finish.
  9. 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.
  10. 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.
  11. 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.

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