Baked Eggs Florentine
Elevate your breakfast or brunch with the timeless elegance of Baked Eggs Florentine. This classic dish features perfectly cooked eggs nestled atop a bed of tender sautéed spinach and aromatics, all bathed in a delicate cream sauce and crowned with melted cheese. It's a comforting, satisfying, and visually stunning meal that comes together with surprising ease.
Prep Time
15 minutes
Cook Time
15-20 minutes
Total Time
30-35 minutes
Servings
4 servings
Keywords
Baked Eggs FlorentineEggs Florentine recipeeasy breakfastbrunch recipespinach eggshealthy breakfastcomforting mealquick dinnercheesy baked eggsclassic Florentine
Why This Recipe Delivers
- A sophisticated yet simple dish perfect for any meal, from a leisurely brunch to a light dinner.
- Packed with savory flavors from fresh spinach, aromatic garlic, rich cream, and a medley of cheeses.
- Offers customizable yolk doneness, allowing you to achieve your perfect runny or firm consistency.
- Visually appealing with vibrant colors, making it an excellent choice for entertaining guests.
- Provides a satisfying combination of protein, healthy fats, and essential nutrients.
Ingredients
- 4 large eggs
- 30 ml (2 tablespoons) olive oil or 28 g (2 tablespoons) unsalted butter
- 1 small onion (approximately 100 g), finely chopped
- 2 cloves garlic (approximately 10 g), minced
- 225 g (8 oz) fresh spinach, washed and roughly chopped (or use thawed frozen spinach, squeezed to remove excess moisture)
- Salt and freshly ground black pepper, to taste
- 1.25 ml (1/4 teaspoon) ground nutmeg (optional)
- 120 ml (1/2 cup) heavy cream or half-and-half
- 25 g (1/4 cup) grated Parmesan cheese
- 55 g (1/2 cup) shredded mozzarella or Gruyère cheese
- 15 ml (1 tablespoon) fresh parsley or chives, chopped (optional, for garnish)
Instructions
- Preheat your oven to 190°C (375°F). Take a medium baking dish or four individual ramekins and lightly grease them with butter or olive oil. This simple step prevents sticking and aids in easy serving, ensuring your Florentine comes out perfectly.
- Sauté the Spinach Mixture. In a large skillet or frying pan, heat the 30 ml (2 tablespoons) of olive oil or 28 g (2 tablespoons) of unsalted butter over medium heat. Add the finely chopped small onion and sauté, stirring occasionally, until it becomes translucent and tender, which typically takes about 3 to 4 minutes. Next, add the minced 2 cloves of garlic and cook for an additional 1 to 2 minutes until it becomes wonderfully fragrant, being careful not to let it brown, as burnt garlic can taste bitter. Stir in the 225 g (8 oz) of fresh spinach and cook until it wilts down significantly, which usually takes about 2 to 3 minutes. If you are using thawed frozen spinach, cook it only until it is heated through. Season the spinach mixture generously with salt and freshly ground black pepper, and if desired, add 1.25 ml (1/4 teaspoon) of ground nutmeg to enhance the flavor profile. Transfer this flavorful spinach mixture and spread it evenly into the prepared baking dish or individual ramekins.
- Prepare the Creamy Base. Carefully drizzle the 120 ml (1/2 cup) of heavy cream or half-and-half over the entire spinach mixture. This will create a rich, luxurious base for the eggs. Then, sprinkle the 25 g (1/4 cup) of grated Parmesan cheese evenly over the top of the cream and spinach, adding another layer of savory depth.
- Add the Eggs. Using the back of a spoon, gently create four small indentations or wells in the spinach mixture. This provides a neat nest for each egg. Carefully crack one large egg into each well, being sure to keep the yolk intact for a beautiful presentation. Season each egg with a small pinch of salt and pepper directly on the whites, taking care not to break the yolk.
- Top with Cheese. Evenly sprinkle the 55 g (1/2 cup) of shredded mozzarella or Gruyère cheese over the top of the dish. Strategically avoid covering the egg yolks completely, allowing them to remain visible and ensuring they cook perfectly without being obscured by the melted cheese.
- Bake. Place the baking dish or ramekins into the preheated oven. Bake for approximately 12 to 15 minutes if you prefer slightly runny, luscious yolks, or bake for 18 to 20 minutes for fully set, firm yolks. Keep a close eye on the cooking process to achieve your desired doneness, as oven temperatures can vary.
- Garnish and Serve. Once baked to your preference, carefully remove the dish from the oven and allow it to cool for a few minutes. This brief resting period helps the eggs to finish setting slightly and prevents accidental burns. If desired, garnish with 15 ml (1 tablespoon) of fresh chopped parsley or chives for a burst of color and fresh flavor. Serve the Baked Eggs Florentine warm, ideally with crusty bread for dipping into the yolks, or alongside a crisp side salad for a complete meal.
Tools You’ll Need
- Large skillet or frying pan
- Medium baking dish (or 4 individual ramekins)
- Measuring spoons and cups
- Cutting board and chef's knife
- Spatula or wooden spoon
- Grater (if using block cheese)
Essential Success Tips
- Do not overcrowd the skillet when sautéing the spinach; if you have a large amount, cook it in batches to ensure it wilts evenly and quickly.
- Always squeeze out as much excess water from the spinach as possible, especially if using frozen, to prevent a watery dish.
- Create distinct, deep wells for each egg to ensure they cook evenly and hold their beautiful shape during baking.
- Monitor baking time closely towards the end to achieve your desired yolk consistency; ovens can vary, so visual cues are key.
- For extra richness and a creamier texture, ensure your heavy cream or half-and-half is at room temperature before adding it to the hot spinach.
Professional Cooking Secrets
- To enhance the savory depth and warmth, consider adding a tiny pinch of white pepper along with the black pepper to the spinach mixture; it offers a subtle, nuanced heat.
- For a truly luxurious touch and added umami, a very thin slice of prosciutto or cured ham can be placed at the bottom of each well before cracking in the egg.
- Always use very fresh eggs; older eggs have weaker whites that spread more easily, making it harder to maintain a neat, contained presentation for your baked eggs.
Notes
- Storage: Leftover Baked Eggs Florentine can be stored in an airtight container in the refrigerator for up to 2 days. For best results, reheat gently in a low oven or microwave until warmed through.
- Variations: Feel free to add a pinch of red pepper flakes to the spinach mixture for a subtle kick. You can also incorporate other quickly cooked vegetables like finely diced mushrooms or bell peppers alongside the onion.
- Serving Suggestion: This dish is excellent when served with toasted English muffins, slices of crusty sourdough bread, or a light green salad dressed with a bright vinaigrette to balance the richness.
Frequently Asked Questions
Can I prepare Baked Eggs Florentine ahead of time?
You can prepare the spinach mixture, drizzle the cream, and sprinkle the Parmesan cheese a few hours in advance. Cover the dish and refrigerate. Just before baking, create the wells, add the eggs, top with mozzarella, and proceed with the baking instructions.
What if I don't have fresh spinach?
Thawed frozen spinach works perfectly as a substitute! The critical step is to squeeze out as much excess moisture as possible after thawing. You can do this by placing it in a clean kitchen towel and wringing it out firmly.
How do I know when the eggs are cooked to my preferred doneness?
For runny yolks, the whites should be completely set and opaque, but the yolk should still have a noticeable jiggle when gently nudged. For fully set yolks, the entire egg will appear firm to the touch and no longer jiggle. A good visual cue is also when the cheese is bubbly and golden.
Nutrition Facts (Per Serving)
Calories: 350-400, Protein: 20-25g, Fat: 25-30g, Carbs: 8-12g (per serving, estimated based on ingredients)
Allergy Information
Contains dairy (cheese, cream, butter) and eggs. For a lactose-free version, use lactose-free cream and dairy-free cheese alternatives. Ensure any bread served alongside is gluten-free if needed.
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