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Baked Eggs Florentine

Irresistibly Creamy Baked Eggs Florentine for Brunch Bliss

Enjoy this Baked Eggs Florentine, a comforting twist on a classic, featuring creamy spinach and baked eggs for a delightful brunch.
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Prep Time 15 minutes
Cook Time 20 minutes
Resting Time 5 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: Vegetarian
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Spinach Mixture
  • 2 cups fresh spinach Essential for the dish; fresh spinach will provide the best texture.
  • 2 tablespoons unsalted butter Adds richness while sautéing the garlic and spinach.
  • 2 cloves garlic (minced) Brings aromatic depth.
  • 1 cup heavy cream Creates a luscious base; substitute with half-and-half for a lighter option.
  • 1 teaspoon lemon zest Brightens the flavor profile.
  • 1 tablespoon lemon juice (freshly squeezed) Enhances tanginess.
  • 1/4 teaspoon nutmeg A warm spice.
  • to taste salt and pepper Essential for enhancing flavors.
  • 1/2 cup grated Parmesan cheese Adds cheesy richness.
For the Eggs
  • 4 large fresh eggs Fresh eggs ensure the yolks remain intact.

Equipment

  • large oven-safe skillet

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C). Gather your ingredients so everything is within reach.
  2. In a large oven-safe skillet, melt 2 tablespoons of unsalted butter over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
  3. Gradually add the fresh spinach to the skillet, stirring continuously until it wilts down, about 2–3 minutes. Season with salt and pepper.
  4. Reduce the heat to low and pour in 1 cup of heavy cream, followed by lemon zest and lemon juice. Stir in a dash of nutmeg and let simmer for 3–5 minutes until slightly thickened.
  5. Stir in ½ cup of grated Parmesan cheese until melted and creamy. Adjust seasoning with salt and pepper if necessary.
  6. Create wells in the creamy spinach mixture for the eggs. Crack each egg into its own well, being careful not to break the yolks. Season with salt and pepper.
  7. Sprinkle additional Parmesan cheese on top. Transfer skillet to the preheated oven and bake for 12–15 minutes until egg whites are set but yolks remain runny.
  8. Remove from oven and allow to rest for about 5 minutes before serving with toasted bread.

Nutrition

Serving: 1servingCalories: 300kcalCarbohydrates: 8gProtein: 12gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 250mgSodium: 600mgPotassium: 400mgFiber: 2gSugar: 2gVitamin A: 80IUVitamin C: 30mgCalcium: 25mgIron: 15mg

Notes

The spinach mixture can be made in advance and stored in the fridge for up to 2 days. Add eggs just before baking for optimal texture.

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