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Baked Eggs Florentine Recipe

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★★★★★

4.6 from 71 reviews

Baked Eggs Florentine is a delicious and nutritious breakfast or brunch dish featuring eggs baked atop a sautéed spinach mixture enriched with garlic, onion, and cream. Topped with a blend of Parmesan and mozzarella cheeses, this creamy and flavorful recipe combines tender spinach and perfectly baked eggs for a comforting meal that’s easy to prepare.

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 prevent sticking.
  2. Sauté the Spinach Mixture: In a large skillet over medium heat, heat the olive oil or butter. Add the finely chopped onion and cook until translucent, about 3-4 minutes. Add the minced garlic and sauté for another 1-2 minutes until fragrant. Stir in the spinach and cook until wilted, approximately 2-3 minutes. If using frozen spinach, cook until thoroughly heated. Season the mixture with salt, pepper, and optional ground nutmeg. Transfer the 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 spinach mixture. Sprinkle the grated Parmesan cheese uniformly on top to add a sharp, savory flavor.
  4. Add the Eggs: Using the back of a spoon, create four small wells in the spinach mixture. Carefully crack one egg into each well, taking care to keep the yolks intact. Season the eggs lightly with salt and pepper.
  5. Top with Cheese: Sprinkle the shredded mozzarella or Gruyère cheese evenly over the top, avoiding covering the egg yolks to keep them visible and appeal to presentation.
  6. Bake: Place the baking dish in the preheated oven and bake for 12-15 minutes for slightly runny yolks, or 18-20 minutes if you prefer fully set yolks.
  7. Garnish and Serve: Remove the baked dish from the oven and allow it to cool for a few minutes. Garnish with freshly chopped parsley or chives if desired. Serve warm alongside crusty bread or a fresh side salad for a complete meal.

Notes

  • For a lighter option, you can substitute half-and-half for heavy cream or use a lower-fat cream alternative.
  • If you prefer stronger cheese flavor, use Gruyère instead of mozzarella.
  • Ensure spinach is well-drained if using frozen to avoid excess moisture in the dish.
  • The baking time can be adjusted depending on your preferred yolk consistency.
  • This dish can also be prepared in individual ramekins for elegant single servings.

Keywords: Eggs Florentine, Baked Eggs, Spinach and Eggs, Breakfast Casserole, Creamy Eggs, Brunch Recipe, Healthy Breakfast

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