Description
This delicious Baked Eggs Florentine is a classic brunch recipe featuring fresh spinach, creamy Parmesan, and perfectly baked eggs. Lightly sautéed spinach and onions are combined with rich cream and seasoned with nutmeg, then topped with eggs and baked until just set for a sophisticated yet simple meal.
Ingredients
Scale
Vegetables & Dairy
- 4 cups fresh spinach (roughly chopped)
- 1/4 cup finely chopped onion or shallot
- 1/2 cup heavy cream
- 1/4 cup grated Parmesan cheese
- Extra Parmesan or Gruyère for topping (optional)
- 4 large eggs
Fats & Oils
- 1 tablespoon butter
- 1 tablespoon olive oil
- Cooking spray or extra butter for greasing
Seasonings
- 1/8 teaspoon ground nutmeg
- Salt and pepper to taste
Instructions
- Preheat and Prepare: Preheat the oven to 375°F (190°C) and lightly grease 4 individual ramekins or a small baking dish using cooking spray or butter to prevent sticking.
- Sauté Onion and Spinach: Heat the butter and olive oil in a skillet over medium heat. Add the finely chopped onion and sauté until soft and translucent. Then add the fresh, roughly chopped spinach and cook until wilted, about 2–3 minutes, stirring occasionally.
- Season the Spinach Mixture: Season the spinach and onion with salt, pepper, and ground nutmeg. Mix well to evenly distribute the flavors.
- Assemble in Ramekins: Divide the sautéed spinach mixture evenly between the prepared ramekins. Pour a little heavy cream over each portion, creating a creamy base for the eggs.
- Add the Eggs: Gently crack one egg on top of each ramekin, careful to keep the yolk intact. Sprinkle each with grated Parmesan cheese and add more salt and pepper if desired.
- Bake the Eggs: Place the ramekins in the preheated oven and bake for 12–15 minutes until the egg whites are set but the yolks remain slightly runny. For firmer yolks, bake for a few minutes longer.
- Serve: Remove from the oven and serve immediately. These baked eggs are perfect paired with toast or crusty bread for a lovely brunch or breakfast treat.
Notes
- You may use frozen spinach instead of fresh; just thaw and drain well before using.
- Add a pinch of red pepper flakes to the spinach mixture for a subtle spicy kick.
- For extra richness, top with Gruyère cheese instead of or alongside Parmesan before baking.
