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Get ready to wow your brunch guests with this baked Eggs Florentine recipe! For the ultimate yum factor, don’t forget the bread for dipping!
Hey there! Have you ever tried making Hollandaise sauce or poached eggs but had less-than-perfect results? If so, then you’re going to love this baked Eggs Florentine recipe! Although it’s not a traditional recipe, it’s super easy and delicious, and the best part is that it’s all cooked up in just one pan. You don’t need any fancy equipment or perfect timing—it’s all about simplicity!
This sauce is the real deal! It’s packed with the bold flavors of garlic, tangy lemon, rich Parmesan cheese, and a hint of warmth from nutmeg that will knock your socks off. And let’s not forget the star of the show – the eggs cooked to perfection in a bed of creamy spinach. Trust me, you won’t even miss the Hollandaise! Give this recipe a try, and be sure to let me know what you think.
Setting Yourself Up for Success
- Prep Ahead: Wash and chop your spinach and mince the garlic before cooking to streamline the process.
- Use a 10 to 12 inch oven-safe skillet to cook and bake this dish in the same pan. Alternatively, cook the spinach mixture in a regular skillet and then transfer it to a baking dish before adding the eggs and baking.
- Allow the sauce to stay slightly runny before baking. It will thicken as it cooks in the oven, ensuring moist and creamy spinach without becoming too dry.
- Crack eggs into a small bowl before adding them to the spinach mixture. This keeps the yolk intact and makes it easier to remove shell fragments.
- White Film: Don’t be alarmed if a white film forms on the eggs during baking – it’s completely normal and safe to eat.
- Timing is Everything. Watch the oven to prevent overcooking the eggs. You want the whites set, but the yolks are still slightly runny.
- Check doneness by gently shaking the dish; the eggs should jiggle slightly if you prefer a runny yolk.
Make It Your Own
Try swapping spinach for kale or adding different cheeses like feta. Customize the sauce with herbs or add bacon for extra flavor. Get creative and make it yours!
Ingredients Spotlight
Eggs: When buying eggs for Baked Eggs Florentine, opt for the freshest eggs you can find. Fresh eggs have firmer yolks and whites that hold together better, which is important for a dish where the egg is a star.
Spinach: Choose fresh, green spinach leaves. If using mature spinach, remove tough stems. Wash well before cooking to remove grit.
To Use Frozen Spinach: Thaw it in the refrigerator overnight or microwave it according to the package instructions. Then, using your hands or cheesecloth, squeeze out excess moisture.
Make Ahead and Storage Instructions
To Make Ahead: Prepare the spinach mixture ahead, cover, and refrigerate. When ready to bake, let it sit at room temperature for 15 to 20 minutes, then bake as usual. Adjust baking time if needed.
Baked Eggs Florentine are best enjoyed fresh, but leftovers can be stored in the fridge for up to 2 days. Reheat gently in the microwave or oven.
Freezing is not recommended, as the texture of the eggs and spinach can change.
Rate This Recipe
Recipe
Baked Eggs Florentine
Ingredients
- 1 pound spinach (fresh or frozen that’s been 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 eggs (large and fresh)
Instructions
- Preheat oven to 375°F (190°C).
- Wash spinach leaves thoroughly to remove dirt or grit. Drain well.
- Melt butter in a 10 to 12-inch oven-safe skillet over medium heat.
- Sauté minced garlic until fragrant, about 1 minute.
- Gradually add spinach to skillet, stirring occasionally until wilted. Season with salt and pepper.
- Reduce heat and add heavy cream, lemon zest, and lemon juice to the skillet. Stir in nutmeg and simmer until slightly thickened.
- Incorporate grated Parmesan cheese into the spinach mixture. taste for seasoning, and add salt and pepper to taste.
- Create wells in spinach mixture and crack eggs into wells. Season the eggs with salt and pepper.
- Sprinkle additional Parmesan cheese over the spinach, avoiding the egg yolks.
- Bake for 12 to 15 minutes until egg whites are set, but yolks are slightly runny.
- Allow the dish to rest for a few minutes before serving.
Tips
Step-by-Step Guide
Save to favoritesYour saved recipes will be right here waiting for you every time you visit, so you can easily find and make the meals you love.Step By Step Instructions
Preheat your oven to 375°F (190°C), the perfect baking temperature.
In a large skillet, melt 2 tablespoons (28.35 grams) of unsalted butter over medium heat. Add 2 minced garlic cloves to the skillet and sauté for about 1 minute until fragrant.
Gradually add the prepared spinach to the skillet, stirring occasionally, until it wilts. Season the spinach with salt and pepper to taste.
Reduce the heat and pour in 1 cup (236 milliliters) of heavy cream, along with 2 tablespoons (30 milliliters) of fresh lemon juice and the zest of 1 lemon.
Stir in a pinch of freshly grated nutmeg. Add ½ cup (45 grams) of grated Parmesan cheese and stir until the sauce thickens slightly. Adjust the seasoning if needed.
Using a spoon, create wells in the spinach mixture. Crack 4 large eggs, one at a time, into each well. Season the eggs with salt and pepper.
Sprinkle additional Parmesan cheese over the spinach and eggs, avoiding the egg yolks. Transfer the skillet to the preheated oven and bake for 12-15 minutes, or until the egg whites are set but the yolks are still slightly runny.
Once baked, remove the skillet from the oven and allow the dish to rest for a few minutes before serving. This will help the flavors meld together. Serve the baked Eggs Florentine hot and enjoy the delightful blend of flavors and textures!
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