Baked Eggs Florentine Recipe

There’s something magical about the creamy, savory layers of Baked Eggs Florentine. With silky spinach, rich cream, bright lemon, and perfectly baked eggs nestled in Parmesan—this is a classic brunch favorite that tastes like a fancy café treat but is surprisingly simple to make at home!

Ingredients You’ll Need

Each ingredient in Baked Eggs Florentine adds its own little pop of magic, helping to build that signature creamy, savory, and vibrant flavor. You don’t need anything fancy—just a handful of staples, but each one truly shines in this dish.

• Spinach (1 pound, fresh or thawed frozen): The heart of Florentine! Fresh or frozen both work—just squeeze out extra moisture for creamy results.
• Unsalted Butter (2 tablespoons): Adds richness and helps sauté the spinach and garlic.
• Garlic (2 cloves, minced): Just two cloves infuse the whole dish with irresistible aroma.
• Heavy Cream (1 cup): Makes the sauce luscious and velvety—don’t skimp!
• Lemon Zest & Juice (1 tablespoon zest, 2 tablespoons juice): Brightens the creamy base and balances all those savory notes.
• Nutmeg (⅛ teaspoon, freshly grated): A hint of nutmeg brings classic warmth you’ll love.
• Salt & Pepper, to taste: Essential for coaxing out all the flavors—be generous but taste as you go.
• Parmesan Cheese (½ cup, grated, plus more for topping): Adds that nutty, cheesy crown—because there’s no such thing as too much Parm.
• Eggs (4 large): Crack them right into their cheesy spinach nests for that perfectly baked center.

Variations

Baked Eggs Florentine is perfect for riffing on, so don’t be afraid to tweak it to your tastes or whatever you have in your fridge. Here are a few easy swaps and creative upgrades to keep things interesting each time you make it!

• Add Smoked Salmon: Lay a few slices over the spinach before cracking in the eggs for a brunch with extra wow factor.
• Try Different Greens: Sub baby kale, Swiss chard, or arugula for some or all of the spinach for a new flavor spin.
• Make it Dairy-Free: Use a rich coconut cream and swap vegan cheese for Parmesan for a luscious dairy-free version.
• Spice it Up: Add a pinch of red pepper flakes or a dash of hot sauce to the spinach for a bit of heat.

How to Make Baked Eggs Florentine

Step 1: Prep the Spinach

If using fresh spinach, wash the leaves thoroughly to rid them of any grit, then dry them well. If you’re using frozen spinach, make sure it’s thawed and really squeeze out all the excess moisture—your sauce will turn out creamier and not watery. This step sets the foundation for all that lovely flavor to come!

Step 2: Sauté Garlic & Spinach

In an oven-safe skillet, melt the butter over medium heat, then toss in your minced garlic. As soon as the kitchen starts to smell irresistible (just about a minute), start adding spinach by handfuls, stirring as you go. Let it wilt down, then season generously with salt and pepper—building the first layer of flavor.

Step 3: Make the Creamy Sauce

Lower the heat and pour in the heavy cream, lemon zest, lemon juice, and freshly grated nutmeg. Stir everything together and let it gently bubble until the sauce thickens slightly. The lemon keeps things fresh while the cream ties everything together—you’ll want to sneak a taste already!

Step 4: Add Cheese & Season

Stir in your grated Parmesan cheese and let it melt into the spinach mixture. Taste and adjust seasoning with more salt or a grind of black pepper—don’t be shy; this is where the flavors really come alive.

Step 5: Nestle & Bake the Eggs

Use the back of a spoon to make little wells in the spinach, then carefully crack an egg into each one. Give the eggs a quick sprinkle of salt and pepper, then scatter a bit more Parmesan over everything (but keep those sunny yolks exposed!). Bake at 375°F (190°C) for 12–15 minutes—the whites should be just set, while the yolks stay gloriously runny.

Step 6: Rest & Serve

Let the skillet rest for a couple of minutes—this helps everything settle and makes serving even tidier. Then, spoon into bowls or onto plates, making sure everyone gets plenty of sauce and an egg. Voilà! Your Baked Eggs Florentine is ready to steal the show.

How to Serve Baked Eggs Florentine

Garnishes

A flourish of bright, fresh parsley or chives brings color and a fresh pop to each serving. A tiny drizzle of extra cream or a dusting of extra Parmesan right at the end gives your Baked Eggs Florentine that over-the-top, brunchy feel that everyone goes wild for.

Side Dishes

Serve with thick slices of toasted sourdough, a buttery croissant, or even crispy roasted potatoes for a more hearty breakfast. A simple arugula salad tossed with lemon and olive oil makes a bright, light partner to the rich eggs and spinach.

Creative Ways to Present

Bake and serve in individual mini-cast iron skillets or ramekins for a bistro-style look. Or, dress up a brunch board with small servings alongside vibrant radishes, smoked salmon, and citrus slices for a “help yourself” feast. You can even top each egg with a delicate slice of prosciutto or smoked salmon for a touch of luxury.

Make Ahead and Storage

Storing Leftovers

If you have leftovers, transfer them to an airtight container once cooled. They’ll keep in the fridge for up to two days—just note the texture of the eggs might change a bit, but the flavors are still incredible.

Freezing

The creamy sauce and eggs don’t freeze especially well, as you’ll lose that luscious texture upon thawing. For best results, enjoy Baked Eggs Florentine fresh, but if you do freeze, let it thaw completely before gently reheating.

Reheating

For the best results, reheat gently in a low oven (about 300°F/150°C) until just warmed through, ideally covered with foil. This helps prevent the eggs from getting rubbery or the sauce from drying out. A quick zap in the microwave works for single servings, though you might lose the runny yolk.

FAQs

Final Thoughts

If you’re looking to bring a little restaurant magic to your own kitchen, give Baked Eggs Florentine a try—you’ll never think of eggs and spinach the same way again. I hope you love every velvety, lemon-bright, Parmesan-laced bite. Happy brunching!

Print