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Baked Eggs Florentine Recipe

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4.7 from 94 reviews

Baked Eggs Florentine is a comforting and elegant breakfast or brunch dish featuring fresh sautéed spinach and creamy Parmesan cheese topped with perfectly baked eggs. This recipe combines creamy textures with fresh herbs, delivering a nutritious and delicious meal that is simple to prepare and sure to impress.

Ingredients

Spinach Mixture

  • 4 cups fresh spinach
  • Salt and pepper to taste
  • Olive oil for sautéing

Egg and Cream Mixture

  • 4 large eggs
  • ½ cup heavy cream
  • ½ cup grated Parmesan cheese (divided)

Garnish

  • Fresh herbs (such as parsley or chives) for garnish
  • Nonstick cooking spray

Instructions

  1. Preheat the oven: Preheat your oven to 375°F (190°C) to prepare for baking the eggs.
  2. Sauté the spinach: Heat a medium skillet over medium heat with a drizzle of olive oil. Add the fresh spinach and cook until wilted, about 2 minutes, seasoning with salt and pepper to taste.
  3. Prepare the baking dish: Spray an oven-safe dish with nonstick cooking spray to prevent sticking. Spread the sautéed spinach evenly across the bottom of the dish.
  4. Add cream and cheese: In a small bowl, whisk together the heavy cream and half of the grated Parmesan cheese. Pour this mixture evenly over the spinach in the baking dish.
  5. Place the eggs: Carefully crack the eggs into the baking dish over the spinach and cream mixture, spacing them evenly to allow for even cooking.
  6. Add remaining cheese: Sprinkle the remaining Parmesan cheese over the top of the eggs and spinach mixture for a rich, cheesy crust.
  7. Bake the eggs: Place the baking dish in the preheated oven and bake for 15-20 minutes, or until the egg whites are set but the yolks remain slightly runny, depending on your preferred level of doneness.
  8. Garnish and serve: Remove from the oven and garnish with fresh herbs. Serve hot immediately to enjoy the creamy, savory flavors.

Notes

  • Use fresh spinach for best flavor and texture; frozen spinach can be used but must be thoroughly drained.
  • Adjust baking time slightly if you prefer firmer or more runny yolks.
  • Heavy cream can be substituted with half-and-half for a lighter option.
  • For extra richness, add a pinch of nutmeg to the cream and cheese mixture.
  • This dish can be prepared with dairy-free cream and cheese alternatives to suit dietary preferences.

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