Baked Eggs Florentine

4.50 from 4 votes

A delicious twist on a classic brunch favorite! Fresh spinach cooked in a creamy garlic and Parmesan sauce, topped with eggs and baked to perfection.

Photo-illustrated step-by-step instructions can be seen below the recipe.

Course Breakfast, brunch

Cuisine American

Keyword Baked Eggs Florentine, Baked Eggs Florentine recipe, Baked Eggs Recipe

Prep Time 15

Cook Time 30

Total Time 45

Servings

Calories 197

Author Erren Hart

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

US Customary - Metric

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.

Notes

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.

Nutrition