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Baked Eggs Florentine

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Turn your fridge basics into something you’d order at a fancy spot. First, you cook down fresh spinach in a bath of heavy cream, garlic, and a hit of Parmesan cheese until everything’s creamy. A squeeze of lemon and a little nutmeg really brightens it all up. Then you crack in your eggs so they sit nestled in the greens. Bake just until your eggs are cooked but still have a soft, jammy yolk. You get creamy, savory spinach, soft eggs, and everything soaks up beautifully with some crusty bread. Great when you want something special but don’t want to fuss.
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By Rosa Rosa
Updated on Fri, 06 Jun 2025 15:20:15 GMT
A plate of eggs with a side of spinach. Pin it
A plate of eggs with a side of spinach. | letscookiteasy.com

Sunrise pours in through the window as the smell of butter and garlic fills your kitchen. A pan of Baked Eggs Florentine soon pops out of the oven, hot and cheesy. Fancy but easy, this twist on a classic gives you all the flavor without any fuss.

This revamped Eggs Florentine saved me during a crazy busy holiday with lots of houseguests. The idea of poaching a bunch of eggs in the morning? Way too much! Baking them all together was a game-changer. Now, it's my go-to whenever I want to impress.

Luscious Ingredients

  • Heavy cream: Adds creaminess and takes the place of hollandaise without any fuss
  • Baby spinach: Young, soft leaves add a hint of sweetness and get velvety cooked in the sauce
  • Parmesan cheese: A chunk of aged Parmigiano Reggiano will bring a salty, savory kick
  • Fresh eggs: Pick large eggs with bright yolks—they look and taste amazing baked

How To Pull This Off

Put it all together:
Spoon out small wells in the creamy spinach and pop your eggs into each one.
Bake gently:
Slide the whole pan into your hot oven. Watch for when the whites set up and the yolks stay a little soft.
Finish the sauce:
Sprinkle in grated Parmesan, add some nutmeg and lemon, and stir till everything melts in.
Wilt the greens:
Throw spinach in by handfuls, giving each batch a sec to wilt down before adding the next.
Add cream:
Stir in the cream to the spinach mix, letting it bubble a bit and get a bit thicker.
Get the spinach ready:
Rinse, dry, and pull any chunky stems off your spinach.
Start flavoring:
Melt some butter in your big, oven-friendly pan, then toss in garlic and let it get fragrant but not brown.
Crack the eggs:
Open each egg into a small cup, then gently pour it over your spinach nest so nothing breaks.
A pan of eggs and spinach. Pin it
A pan of eggs and spinach. | letscookiteasy.com

One morning, my neighbor Jane (who swore she'd never eat spinach) gave this a try at brunch. After one tiny bite, she wound up loading her fork for seconds—guess it won her over!

Fun Twists

This dish changes up easily. Want a Mediterranean vibe? Toss in feta and oregano before baking. Love mushrooms? Cook up some sliced cremini or shiitakes in the butter before adding the greens. Need extra protein? Slide in some thin prosciutto or smoked salmon under your eggs.

A pan of eggs and spinach. Pin it
A pan of eggs and spinach. | letscookiteasy.com

I started making baked Eggs Florentine to simplify things, but honestly I think it's even better than the old-school way. Anytime I serve this to friends or family, it reminds me—sometimes the best food is just simple comforts done really well.

Frequently Asked Questions

→ Can I make Baked Eggs Florentine ahead of time?
Sure, you can get the spinach cream mix ready a day before and pop it in the fridge. When you’re set to eat, warm it back up in an oven-safe pan, scoop out spaces for your eggs, drop them in, and slide it in the oven. Just know it'll need a few more minutes since the spinach starts out cold.
→ Is there a dairy-free alternative for this recipe?
Go ahead and swap the heavy cream for coconut milk (the thick kind), and use a vegan butter. Instead of Parmesan, shake in some nutritional yeast or go for a dairy-free cheese. The final taste will be a tad different, but still nice and rich.
→ What can I serve with Baked Eggs Florentine?
You can’t go wrong with chunky bread or toast to soak up the sauce. If you want more, toss on roasted potatoes, make a quick salad, or slice up some avocado. Want to go all out? Smoked salmon is awesome with this.
→ How do I know when the eggs are perfectly cooked?
For gooey yolks, your egg whites should be all set and opaque, while the yolks still jiggle if you nudge the skillet. This usually takes about 12 to 15 minutes at 375°F, but keep an eye on it since oven temps can be sneaky. Like firmer yolks? Let them bake a bit longer.
→ Can I use frozen spinach instead of fresh?
Oh, for sure! Thaw out your spinach and squeeze out every bit of water first. About 10 ounces frozen will match a pound of fresh. You’ll save time wilting since frozen’s already soft.

Baked Eggs Florentine

These Baked Eggs Florentine lay a bed of garlicky cream spinach under eggs baked to soft perfection. Fancy enough for guests, easy enough to make anytime.

Prep Time
15 Minutes
Cook Time
30 Minutes
Total Time
45 Minutes
By Rosa: Rosa

Category: Breakfast Brunch

Difficulty: Intermediate

Cuisine: American

Yield: 4 Servings

Dietary: Low-Carb, Vegetarian, Gluten-Free

Ingredients

01 4 big, fresh eggs
02 1/2 cup grated Parmesan cheese, plus more for sprinkling on top
03 Salt and pepper, add to taste
04 1 tablespoon freshly grated lemon zest
05 2 tablespoons unsalted butter
06 1 pound spinach (use fresh, or frozen that's been thawed and dried really well)
07 2 tablespoons fresh lemon juice
08 1 cup heavy cream
09 2 minced garlic cloves
10 A pinch (about 1/8 teaspoon) of freshly grated nutmeg

Instructions

Step 01

Turn your oven on to 375°F (190°C) so it's preheated and ready to go when you need it. Things will move pretty fast!

Step 02

If you're using fresh spinach, rinse it well to remove any dirt, then dry it as much as you can. For frozen spinach, make sure it's thawed and press out all the water before starting.

Step 03

Put a 10-12 inch oven-safe pan (a cast iron one works great) on the stove over medium heat. Toss in your butter and let it melt. Add the minced garlic and cook for just about a minute—it'll smell awesome, but you don't want it to turn brown.

Step 04

Work your spinach into the pan bit by bit. Stir it around as it softens—it'll shrink down a lot, so don't stress if the skillet feels packed at first. Sprinkle on some salt and pepper while you're at it.

Step 05

Now, lower the flame and pour in the heavy cream, along with the lemon zest, lemon juice, and nutmeg. Let it gently bubble and stir occasionally until it starts looking a little thicker—about 3 or 4 minutes.

Step 06

Toss in the grated Parmesan and stir until it melts into the sauce. Taste to check if you need more salt or pepper, remembering the cheese already adds some salty goodness.

Step 07

Grab a spoon and push aside some of the spinach to make little openings for the eggs. When you've got four small spots, carefully pop each egg into one of the spaces. Sprinkle a tiny pinch of salt and pepper on top of the eggs.

Step 08

Lightly sprinkle some additional Parmesan over the dish, but make sure to avoid covering the yolks so they stay visible and beautiful.

Step 09

Carefully slide the pan into your heated oven and bake for about 12-15 minutes. You'll want the whites just set and the yolks runny, but if you like them firmer, leave it in a bit longer.

Step 10

After pulling the pan from the oven, let it sit for a few minutes. This will help everything settle down, and it makes serving it easier. Pair with some crusty bread to soak up every drop of that creamy sauce!

Notes

  1. This one-pan meal is both fancy enough for a weekend brunch and quick enough for a casual breakfast-for-dinner night.
  2. Noticed a white coating on the eggs after baking? Don't worry, it's totally normal and safe to eat.
  3. The sauce may seem a bit runny before baking—it'll get thicker while it cooks.
  4. Want to make it extra luxurious? Try adding a couple of drops of truffle oil right before serving.

Tools You'll Need

  • 10-12 inch skillet that's oven-safe—you can't go wrong with cast iron
  • Grater or zester to get that fresh lemon zest
  • Set of measuring spoons and cups
  • Small dish for cracking the eggs first

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Includes dairy (Parmesan, heavy cream, butter)
  • Contains eggs

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 197
  • Total Fat: 14 g
  • Total Carbohydrate: 7 g
  • Protein: 13 g