Description
Baked Eggs Florentine is a cozy yet elegant brunch dish featuring tender spinach, creamy eggs, and a touch of nutmeg—all baked to golden perfection. It’s simple enough for a weekday breakfast yet sophisticated enough to impress at brunch. Serve it with toast or a crisp side salad for a complete meal that feels indulgent but takes minimal effort.
Ingredients
4–6 large eggs – Fresh, high-quality eggs create rich, creamy yolks.
5–6 cups baby spinach – Tender greens that cook down beautifully.
2 tablespoons olive oil – Adds richness and helps cook the aromatics.
1 small shallot, finely chopped – Brings subtle sweetness.
2 cloves garlic, minced – Adds aroma and depth.
¼ cup heavy cream – For that luscious, creamy texture.
Pinch of nutmeg – A classic flavor that enhances spinach.
Salt & freshly ground black pepper – To season throughout.
2 tablespoons breadcrumbs, toasted – Adds a satisfying crunch.
1 teaspoon fresh tarragon or thyme, chopped – For a fragrant finish.
Optional: Crumbled feta, smoked salmon, or a sprinkle of Parmesan for added flair.
Instructions
Preheat the oven to 375°F (190°C). Lightly grease a baking dish or small ramekins.
Sauté the aromatics. Heat olive oil in a skillet over medium heat. Add shallot and cook for 2 minutes, then stir in garlic until fragrant.
Wilt the spinach. Add spinach in batches, tossing until fully wilted. Season with salt, pepper, and nutmeg. Drain any excess liquid.
Assemble the base. Spread the spinach evenly in your prepared dish, then pour cream over the top.
Add the eggs. Make small wells in the spinach and crack in each egg. Season again with salt and pepper.
Bake. Place in the oven and bake for 12–15 minutes, or until the whites are just set but yolks remain soft.
Finish and serve. Top with toasted breadcrumbs and herbs before serving. Enjoy warm with crusty bread or a fresh salad.
Notes
You can prep the spinach mixture up to 24 hours ahead and refrigerate it until baking.
For a lighter version, swap heavy cream for half-and-half or whole milk.
To make dairy-free, use olive oil and coconut milk instead of cream.
For a brunch twist, add smoked salmon or roasted mushrooms before baking.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast / Brunch
- Method: Baked
- Cuisine: French-Inspired
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 1 g
- Sodium: 280 mg
- Fat: 16 g
- Saturated Fat: 6 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 1 g
- Protein: 11 g
- Cholesterol: 185 mg
Keywords: baked eggs florentine, eggs florentine recipe, brunch eggs, spinach and eggs, baked brunch recipes, easy egg recipes, elegant breakfast
