Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Baked Eggs Florentine Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.9 from 23 reviews

Baked Eggs Florentine is a delightful and comforting dish that features tender spinach cooked in a creamy, lemon-infused Parmesan sauce topped with perfectly baked eggs. This recipe combines sautéing and baking to create a warm, elegant breakfast or brunch option with rich flavors and a smooth, slightly runny egg yolk nestled in a cheesy bed of spinach.

  • Total Time: 35 minutes
  • Yield: 4 servings

Ingredients

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 fresh lemon juice
  • 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 later.
  2. Prepare Spinach: Thoroughly wash the spinach leaves to remove all dirt and grit, then drain them well to avoid excess water in the dish.
  3. Sauté Garlic: In a 10 to 12-inch oven-safe skillet, melt the butter over medium heat and sauté the minced garlic until fragrant, about 1 minute, which infuses the butter with garlic aroma.
  4. Cook Spinach: Gradually add the spinach to the skillet, stirring occasionally until wilted. Season with salt and pepper to taste to build flavor in the base.
  5. Add Cream and Flavorings: Lower the heat and stir in the heavy cream, lemon zest, and lemon juice, then add the freshly grated nutmeg. Allow the mixture to simmer gently until slightly thickened, creating a creamy sauce.
  6. Incorporate Parmesan: Stir in the grated Parmesan cheese until melted and fully incorporated. Taste and adjust seasoning with salt and pepper as needed.
  7. Add Eggs: Make small wells in the spinach mixture and crack one egg into each well. Season the eggs with salt and pepper carefully.
  8. Top With Cheese: Sprinkle additional Parmesan cheese over the spinach mixture, avoiding covering the egg yolks, which will bake atop the creamy bed.
  9. Bake: Place the skillet in the preheated oven and bake for 12 to 15 minutes, until the egg whites are set but the yolks remain slightly runny for a luscious texture.
  10. Rest and Serve: Let the dish rest for a few minutes after baking to allow flavors to settle before serving warm.

Notes

  • Use a 10 to 12-inch oven-safe skillet to cook and bake this dish in the same pan for convenience and even heat distribution.
  • If you don’t have an oven-safe skillet, cook the spinach mixture in a regular skillet, then transfer it to a baking dish before adding the eggs and baking.
  • Keep the sauce slightly runny before baking as it will thicken in the oven, ensuring the spinach stays moist and creamy and the dish does not dry out.
  • Crack each egg into a small bowl first before placing into the spinach to maintain yolk integrity and avoid shell fragments in the dish.
  • White film forming on the eggs during baking is normal and safe to eat; it does not affect flavor or texture.
  • Author: Adeline
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: Italian

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