Baked Eggs Florentine

The moment the baked eggs come out of the oven, the kitchen fills with a warm, inviting aroma that promises a cozy meal ahead. The eggs are perfectly set, their yolks still soft and creamy, while the spinach beneath them has wilted just enough to add a beautiful, vibrant green contrast. As you dig in, the richness of the eggs melds with the slightly earthy flavor of the spinach and the subtle hint of garlic, creating a combination that feels both indulgent and wholesome. The creamy texture of the eggs pairs so beautifully with the savory spinach and the melted cheese, making every bite feel like a comforting hug.

One of the things I absolutely love about Baked Eggs Florentine is how customizable it can be. Sometimes, I like to sprinkle a bit of fresh nutmeg on top of the spinach before baking, just to give it an extra layer of warmth and depth. Other times, I’ll swap in a handful of mushrooms or toss in some fresh herbs, like thyme or basil, for a little twist. There’s no right or wrong way to make this dish, and it’s all about adding what you enjoy most.

This recipe is also the kind of dish that’s perfect for leisurely weekends or even as a light dinner. It’s a simple, yet satisfying meal that feels special without requiring too much effort. Plus, if you’re serving it for brunch, it pairs wonderfully with a light salad or even a fresh, crispy baguette to soak up all that delicious, runny yolk. No matter how you make it, this dish is bound to become a favorite in your kitchen, filling your home with the sort of comfort and warmth that only good food can provide.

Key Ingredients for Baked Eggs Florentine

When it comes to making Baked Eggs Florentine, the beauty is in the simplicity of the ingredients. Each one plays a crucial role in bringing the dish to life, creating that perfect balance of creamy, savory, and fresh flavors. Here’s a breakdown of the key ingredients that make this dish so special:

• Olive oil: Used to sauté the onion and garlic, olive oil provides a subtle richness that serves as the base for the dish’s aromatic foundation.
• Onion: Adds a delicate sweetness and depth of flavor that complements the earthy spinach. Its subtle crunch before cooking transforms into a tender, savory addition.
• Garlic: The garlic brings a punch of warmth and aromatic flavor to the mix. It infuses the spinach with a savory undertone that balances the richness of the eggs and cream.
• Fresh spinach: The star of the dish, fresh spinach wilts beautifully in the oven, becoming tender while maintaining a slight earthiness that pairs so wonderfully with the eggs.
• Salt: A crucial seasoning to bring out the natural flavors of all the ingredients. It helps enhance the richness of the eggs and the earthiness of the spinach.
• Black pepper: A dash of freshly ground black pepper adds a little heat and sharpness, complementing the creamy texture of the eggs and the spinach.
• Nutmeg: A pinch of nutmeg on the spinach creates a warm, aromatic layer that adds complexity and depth to the flavor profile without being overpowering.
• Heavy cream: This is what gives the baked eggs their silky, indulgent texture. It makes the egg whites perfectly tender and allows the yolk to remain luxuriously soft.
• Parmesan cheese: This nutty, salty cheese adds a savory depth to the dish, giving it a slight umami boost that enhances all the flavors.
• Large eggs: The heart of the dish, eggs provide a creamy and velvety texture when baked. Their richness forms the perfect contrast to the spinach and cheese.
• Gruyère cheese: With its slightly nutty flavor and melt-in-your-mouth texture, Gruyère cheese creates a golden, bubbly top and a rich, savory layer that ties everything together.
• Fresh parsley: A light sprinkle of fresh parsley not only adds a pop of color but also gives the dish a fresh, herbaceous finish that brightens up the rich flavors.

Each of these ingredients contributes to the harmony of flavors, creating a dish that’s both comforting and sophisticated, perfect for any time of day.

How to Make Baked Eggs Florentine

Serving Suggestions for Baked Eggs Florentine

1. With a Side of Crispy Toast: There’s something so comforting about dipping a crispy, buttered piece of toast into that runny yolk. The crunchy texture pairs perfectly with the creamy eggs and spinach, making each bite a little moment of bliss. You could even try a hearty whole-grain bread for a little extra nuttiness!

2. Add a Fresh Green Salad: The richness of the eggs and cheese would be beautifully balanced by a light, refreshing salad. Try a simple mix of arugula or baby spinach, with a squeeze of lemon and a drizzle of olive oil to brighten up the plate. It’s the perfect contrast to the comforting warmth of the baked eggs.

3. Pair with Roasted Potatoes: For a more filling meal, serve your Baked Eggs Florentine with crispy, golden roasted potatoes. The savory flavors of the potatoes—especially if you toss them with some rosemary and garlic—complement the creamy eggs and spinach beautifully. It’s a hearty, soul-satisfying combination.

Which one do you think you’ll try first?

How to Store Baked Eggs Florentine

If you happen to have any leftovers of this delicious dish, don’t worry—storing Baked Eggs Florentine is simple, and it’ll still taste amazing the next day. To keep things fresh, let the dish cool down to room temperature before storing it. This helps preserve the texture and prevents any condensation that could make the spinach soggy or the eggs too runny.

For short-term storage, place your leftovers in an airtight container and store them in the refrigerator. They’ll keep for about 2-3 days. When you’re ready to enjoy them again, gently reheat in the oven at a low temperature—around 300°F (150°C)—for about 10-15 minutes. This will help warm them through without overcooking the eggs. If you’re in a rush, you can always microwave them, but just be sure to do so in short intervals to avoid overcooking the delicate yolk.

If you’d like to keep your Baked Eggs Florentine for a longer period, freezing is an option, though keep in mind that the texture of the eggs may change a bit once reheated. To freeze, let the dish cool completely, then wrap it tightly in plastic wrap and foil or place it in a freezer-safe container. You can store it in the freezer for up to 1-2 months. When you’re ready to eat, simply thaw it overnight in the fridge and reheat in the oven as mentioned above. Just be sure to give the spinach a quick stir to refresh its flavor.

Conclusion

And there you have it—Baked Eggs Florentine, a comforting, customizable dish that brings together the best of creamy eggs, earthy spinach, and melted cheese, all baked to perfection. Whether you’re enjoying it for a cozy brunch or a light dinner, this dish is sure to become a go-to in your kitchen. The beauty lies in its simplicity, but don’t be afraid to get creative with the flavors or add your favorite ingredients!

I hope you give this recipe a try, and I’d love to hear what variations you come up with. Did you add a sprinkle of fresh herbs, or maybe a dash of spice? Or did you go all in with that crispy toast and roasted potatoes? I’d love to know! And if you have any questions or need a little help along the way, just reach out—I’m always happy to chat food and cooking!

Print Recipe

Baked Eggs Florentine

Author: Daniel Carter Courses: Dinner

Difficulty: Intermediate Prep Time 10 mins Cook Time 20 mins Rest Time 5 mins Total Time 35 mins

Calories: 380

Description

Baked Eggs Florentine is a comforting dish featuring silky, perfectly baked eggs nestled on a bed of wilted spinach, smothered in creamy hollandaise sauce. Each bite offers a rich, savory flavor that's both luxurious and satisfying.

Ingredients

Scale

1/2x 1x 2x 3x

• 2 teaspoons olive oil

• 1 small onion, chopped

• 2 cloves garlic, minced

• 4 cups fresh spinach

• ¹⁄₄ teaspoon salt

• ¹⁄₄ teaspoon black pepper

• ¹⁄₄ teaspoon nutmeg

• ¹⁄₂ cup heavy cream

• ¹⁄₄ cup grated Parmesan cheese

• 4 large eggs

• ¹⁄₄ cup grated Gruyère cheese

• 1 tablespoon fresh parsley, chopped

Instructions

1. Preheat your oven to 375°F (190°C).
2. Heat 2 teaspoons of olive oil in a large skillet over medium heat.
3. Once the oil is hot, add 1 small chopped onion and sauté for 3-4 minutes until it becomes translucent.
4. Add 2 cloves of minced garlic to the skillet and cook for another 1 minute until fragrant.
5. Add 4 cups of fresh spinach to the skillet and cook, stirring occasionally, until the spinach wilts down completely, about 3 minutes.
6. Season the spinach mixture with 1/4 teaspoon of salt, 1/4 teaspoon of black pepper, and 1/4 teaspoon of nutmeg, and stir to combine.
7. Pour in 1/2 cup of heavy cream and stir until the mixture is well combined and heated through.
8. Remove the skillet from the heat and stir in 1/4 cup of grated Parmesan cheese until it melts into the mixture.
9. Carefully spoon the spinach mixture into a baking dish, spreading it out evenly.
10. Make 4 small wells in the spinach mixture with the back of a spoon.
11. Crack 4 large eggs into each well, being careful not to break the yolks.
12. Sprinkle 1/4 cup of grated Gruyère cheese evenly over the top of the eggs and spinach mixture.
13. Place the baking dish in the preheated oven and bake for 12-15 minutes, or until the egg whites are set but the yolks are still soft.
14. Once baked, remove the dish from the oven and let it sit for 1-2 minutes to cool slightly.
15. Garnish the Baked Eggs Florentine with 1 tablespoon of freshly chopped parsley before serving.

Note

• You can use frozen spinach instead of fresh; just be sure to thaw and drain it thoroughly before adding.
• If you prefer a more intense garlic flavor, you can add an extra clove of garlic.
• To make this dish even richer, substitute half-and-half for the heavy cream.
• For extra flavor, consider adding a pinch of cayenne pepper or red pepper flakes.
• Gruyère can be swapped with Swiss or mozzarella cheese for a different flavor profile.

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