Baked Eggs Florentine Recipe
If you’re a fan of lush brunches that feel both simple and wildly indulgent, Baked Eggs Florentine is about to become your new obsession. Imagine creamy, savory spinach and onion mingling with velvety eggs, all crowned with a blanket of bubbling Gruyère, tucked into its own personal ramekin. Whether you’re planning a lazy weekend breakfast or a dazzling brunch for friends, this dish delivers classic comfort with a sophisticated twist—without a lick of fuss.
Ingredients You’ll Need
What’s extraordinary about Baked Eggs Florentine is how each humble ingredient plays a starring role, creating a dish with layers of flavor that belie its ease. Here’s what you’ll need, plus a few tips to make every bite shine.
- Fresh spinach (4 cups, washed and chopped): Brings a fresh, earthy base; baby spinach wilts down beautifully and is packed with nutrients.
- Olive oil (1 tablespoon): Adds a subtle richness and ensures your veggies sauté to tender perfection.
- Small onion (finely chopped): Lends sweetness and depth that balances the spinach and cheese.
- Large eggs (4): The star of the show—choose the freshest you can for perfectly set whites and luscious yolks.
- Heavy cream (½ cup): Each drizzle makes the eggs gorgeously creamy and the sauce extra decadent.
- Gruyère or Swiss cheese (½ cup, shredded): Melts into a golden, bubbling crown—Gruyère adds a nutty bite, but Swiss works wonderfully too.
- Garlic (1 teaspoon, minced): Just a hint infuses everything with irresistible aroma and flavor.
- Salt and pepper (to taste): Go for freshly ground pepper and flaky salt if you have them—your tastebuds will notice the difference!
- Toasted bread or English muffins (4 slices): The ultimate base—these soak up those dreamy yolks and creamy spinach.
- Nutmeg (pinch, optional): A sprinkle gives a warm, subtle spice that makes everything pop (trust me, it’s magic).
How to Make Baked Eggs Florentine
Step 1: Sauté the Spinach and Aromatics
Start by heating your olive oil in a medium skillet over medium heat. Add the chopped onion and garlic, letting them sizzle gently until soft and aromatic, around 3 minutes. Then, pile in all that glorious spinach! Don’t worry if it looks like too much—it’ll shrink down within a couple minutes. Add salt, pepper, and nutmeg if you’re feeling fancy. Stir until the spinach is wilted and the mixture smells like brunch in a French bistro.
Step 2: Assemble the Ramekins
Grab four small, oven-safe baking dishes or ramekins and evenly divide that warm spinach mixture among them. Press it down just a little to form cozy beds for the eggs. This not only keeps each portion beautiful but ensures every forkful captures the perfect balance of greens and egg.
Step 3: Add Eggs, Cream, and Cheese
Now for the magic: Gently crack a fresh egg onto each bed of spinach. Pour a tablespoon of heavy cream over each egg—it’ll enrich the whites as they bake—and finish with a sprinkle of shredded Gruyère or Swiss cheese. The cheese melts into a gauzy, irresistible topping with every baking minute.
Step 4: Bake to Perfection
Transfer your ramekins to a preheated oven at 375°F. Bake for 12 to 15 minutes, keeping an eye on them after the 12-minute mark. You’re aiming for set, just-firm whites with yolks that still tremble when jiggled. Once they’re perfect, pull them out and marvel at those golden, bubbly tops.
Step 5: Serve Immediately
While those Baked Eggs Florentine are piping hot, carefully set each ramekin atop toasted bread or English muffins. Serve straight away—they’re best when the contrast of crunchy toast and creamy, molten center is most dramatic! If you’re feeling over-the-top, a drizzle of hollandaise never hurt anyone.
How to Serve Baked Eggs Florentine
Garnishes
Dressing up your Baked Eggs Florentine is half the fun. Try a generous scatter of fresh chives or parsley for color and freshness, a grinding of black pepper for bite, or even a dusting of smoked paprika for a little drama. If you’re a spice lover, a dash of hot sauce will deliver a bright, zippy kick.
Side Dishes
While this dish is fabulous on its own, pairing it with roasted breakfast potatoes or a lightly dressed arugula salad takes your meal to the next level. Think juicy tomato wedges, crispy hash browns, or even sliced avocado for a lush, creamy touch alongside your Baked Eggs Florentine.
Creative Ways to Present
If you’re serving a crowd or want to wow at brunch, bake these in a large, shallow gratin dish for a family-style approach. For individual flair, use different colors and shapes of ramekins. Serving on a wooden board with assorted breads adds instant rustic charm.
Make Ahead and Storage
Storing Leftovers
Find yourself with extra Baked Eggs Florentine? Let them cool completely, then cover tightly and refrigerate for up to two days. For best results, separate the toast or muffins to keep them from getting soggy.
Freezing
This dish is best enjoyed fresh, but you can freeze the spinach mixture on its own. Spoon the cooled greens into freezer-safe containers, label, and freeze for up to a month. When ready to use, thaw, portion into ramekins, and continue with eggs, cream, and cheese before baking.
Reheating
To reheat, remove any toast and bake the ramekins in a 325°F oven for about 8–10 minutes, just until warmed through. While the yolks may lose a bit of their initial runniness, the flavors remain deliciously rich and satisfying.
FAQs
Can I use a different green instead of spinach?
Absolutely! Kale or Swiss chard make excellent substitutes in Baked Eggs Florentine. Just make sure to chop them finely and cook until fully wilted for the best texture.
How runny should the egg yolks be?
Traditionally, Baked Eggs Florentine features softly set whites and slightly runny yolks, but you can bake them a couple extra minutes if you prefer firmer centers. It’s all about personal taste!
Is there a way to make this dairy free?
For a dairy-free version, swap the heavy cream with a plant-based alternative (like oat or soy cream) and use your favorite dairy-free cheese or a sprinkle of nutritional yeast instead of Gruyère.
Can I double the recipe for a crowd?
Yes, just multiply the ingredients and use a large baking dish or enough individual ramekins. Keep a close eye on baking time—it may need slight adjustment with a bigger batch.
Do I have to serve it with toast or English muffins?
While traditional Baked Eggs Florentine shines with bread for dipping, it’s also fantastic over a bed of roasted potatoes, steamed asparagus, or even polenta for a gluten-free spin.
Final Thoughts
I can’t wait for you to experience the joy that is Baked Eggs Florentine—it’s comfort food that feels just a little bit luxurious, always satisfying, and absolutely achievable no matter your brunch skills. Give it a try and see how quickly it earns a spot in your morning (or anytime!) rotation!
Print
Baked Eggs Florentine Recipe
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Baked Eggs Florentine is a delicious and nutritious breakfast dish featuring eggs nestled on a bed of sautéed spinach, topped with creamy cheese, and baked to perfection. This recipe is easy to prepare and perfect for a weekend brunch or a special morning treat.
Ingredients
Spinach Mixture:
- 4 cups fresh spinach (washed and chopped)
- 1 tablespoon olive oil
- 1 small onion (finely chopped)
- 1 teaspoon minced garlic
- Salt and pepper to taste
- Pinch of nutmeg (optional)
Other Ingredients:
- 4 large eggs
- 1/2 cup heavy cream
- 1/2 cup shredded Gruyère or Swiss cheese
- 4 slices toasted bread or English muffins
Instructions
- Preheat oven: Preheat the oven to 375°F.
- Sauté vegetables: In a skillet, heat olive oil, sauté onion and garlic until soft. Add spinach, cook until wilted. Season with salt, pepper, and nutmeg.
- Prepare ramekins: Divide spinach among ramekins. Crack an egg over each. Pour cream, sprinkle cheese.
- Bake: Bake for 12-15 minutes until the whites are set but yolks are slightly runny.
- Serve: Remove from oven and serve on toasted bread or English muffins.
Notes
- For a richer dish, add hollandaise sauce before serving.
- You can use kale or Swiss chard instead of spinach.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Baking and Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 ramekin with toast
- Calories: 280
- Sugar: 2g
- Sodium: 300mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 16g
- Cholesterol: 210mg
