Baked Eggs Florentine Recipe

Introduction

Baked Eggs Florentine is a cozy, elegant dish featuring tender spinach in a creamy, lemony sauce topped with baked eggs. It’s perfect for a weekend brunch or a simple, satisfying dinner. This recipe is easy to prepare and offers rich flavors with a touch of freshness from the lemon zest and juice.

Ingredients

• 1 pound spinach (fresh or frozen, thawed and squeezed of moisture)
• 2 tablespoons unsalted butter
• 2 cloves garlic (minced)
• 1 cup heavy cream
• 1 tablespoon lemon zest
• 2 tablespoons lemon juice (freshly squeezed)
• ⅛ teaspoon nutmeg (freshly grated)
• Salt and pepper (to taste)
• ½ cup grated Parmesan cheese (plus extra for topping)
• 4 large fresh eggs

Instructions

1. Step 1: Preheat your oven to 375°F (190°C).
2. Step 2: Wash spinach leaves thoroughly to remove any dirt or grit, then drain well.
3. Step 3: Melt butter in a 10 to 12-inch oven-safe skillet over medium heat.
4. Step 4: Sauté minced garlic in the melted butter until fragrant, about 1 minute.
5. Step 5: Gradually add the spinach to the skillet, stirring occasionally until wilted. Season with salt and pepper.
6. Step 6: Reduce heat and add heavy cream, lemon zest, and lemon juice to the spinach. Stir in freshly grated nutmeg and simmer until the sauce slightly thickens.
7. Step 7: Stir in grated Parmesan cheese. Taste and adjust seasoning with salt and pepper as needed.
8. Step 8: Using a spoon, create four small wells in the spinach mixture, then carefully crack one egg into each well. Season the eggs with salt and pepper.
9. Step 9: Sprinkle additional Parmesan cheese over the spinach mixture, avoiding the egg yolks.
10. Step 10: Bake in the preheated oven for 12 to 15 minutes, until egg whites are set but yolks remain slightly runny.
11. Step 11: Remove from the oven and let the dish rest a few minutes before serving.

Tips & Variations

• Use fresh spinach for the best texture, but frozen spinach works well when properly thawed and drained.
• Add a pinch of chili flakes for a subtle heat.
• Swap Parmesan for Pecorino Romano for a sharper flavor.
• For a richer dish, sprinkle a little mozzarella or Gruyère cheese before baking.
• If you prefer firmer yolks, extend the baking time by a few minutes.

Storage

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a low oven or microwave to avoid overcooking the eggs. The dish is best enjoyed fresh to appreciate the creamy texture and runny yolks.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen spinach instead of fresh?

Yes, frozen spinach works well if you thaw it completely and squeeze out as much moisture as possible before cooking. This prevents the dish from becoming watery.

How do I know when the eggs are perfectly baked?

The eggs are done when the whites are fully set and opaque, but the yolks still have a slight wobble and remain runny. This usually takes about 12 to 15 minutes at 375°F (190°C).

Baked Eggs Florentine Recipe

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Baked Eggs Florentine is a delicious and elegant dish featuring tender spinach cooked in a creamy, lemony parmesan sauce, topped with fresh eggs that are baked until the whites are set and yolks remain slightly runny. Perfect for a special breakfast or brunch, this recipe combines rich flavors with simple preparation in one skillet.

• Author: Daniel
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American
• Diet: Low Salt

Ingredients

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Spinach Mixture

• 1 pound spinach (fresh or frozen, thawed and squeezed of moisture)
• 2 tablespoons unsalted butter
• 2 cloves garlic (minced)
• 1 cup heavy cream
• 1 tablespoon lemon zest
• 2 tablespoons lemon juice (freshly squeezed)
• ⅛ teaspoon freshly grated nutmeg
• Salt and pepper to taste
• ½ cup grated Parmesan cheese (plus extra for topping)

Eggs

• 4 large fresh eggs

Instructions

1. Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for baking the eggs and spinach mixture.
2. Prepare Spinach: Wash the spinach thoroughly to remove any dirt or grit, and drain well.
3. Cook Spinach Base: In a 10 to 12-inch oven-safe skillet, melt the unsalted butter over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute. Gradually add the spinach to the skillet stirring occasionally until wilted. Season with salt and pepper to taste.
4. Create Creamy Sauce: Reduce the heat and pour in the heavy cream along with the lemon zest and freshly squeezed lemon juice. Stir in the freshly grated nutmeg and simmer the mixture until it slightly thickens.
5. Add Cheese: Stir in the grated Parmesan cheese into the spinach mixture. Taste and adjust seasoning with additional salt and pepper if needed.
6. Add the Eggs: Create four wells in the spinach and cream mixture and carefully crack one egg into each well. Season each egg with salt and pepper.
7. Top with Extra Cheese: Sprinkle extra Parmesan cheese over the spinach mixture, being careful to avoid the egg yolks.
8. Bake the Dish: Place the skillet in the preheated oven and bake for 12 to 15 minutes, or until the egg whites are set but the yolks remain slightly runny for a perfect texture.
9. Rest and Serve: Remove the skillet from the oven and let it rest for a few minutes before serving to allow the flavors to settle and the eggs to finish cooking gently.

Notes

• Fresh spinach provides best flavor, but frozen spinach can be used if well-thawed and drained.
• Use an oven-safe skillet to avoid transferring contents to another dish.
• Adjust baking time for firmer or runnier egg yolks according to preference.
• For added flavor, sprinkle with freshly cracked black pepper or a pinch of chili flakes before baking.
• Serve with toasted bread or English muffins to soak up the creamy sauce.

Keywords: Baked Eggs Florentine, spinach and eggs, creamy spinach bake, brunch recipe, healthy breakfast