Go Back
–+ servings
Baked Eggs Florentine

Baked Eggs Florentine: A Creamy Brunch Delight You’ll Love

This Baked Eggs Florentine recipe transforms simple ingredients into a delightful brunch classic packed with flavors and nutrients.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Resting Time 5 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: Brunch
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Spinach Base
  • 4 cups Spinach Substitute with kale if desired.
  • 2 tablespoons Unsalted Butter Can use olive oil for a dairy-free version.
  • 2 cloves Garlic Minced, fresh preferred.
For the Creamy Sauce
  • 0.5 cups Heavy Cream Can substitute with half-and-half or non-dairy cream.
  • 1 tablespoon Lemon Zest From a freshly squeezed lemon.
  • 1 tablespoon Lemon Juice Freshly squeezed.
  • 0.25 teaspoon Nutmeg Freshly grated preferred.
  • to taste Salt Adjust to taste.
  • to taste Pepper Adjust to taste.
For Topping and Baking
  • 0.5 cups Parmesan Cheese Grated, can substitute with nutritional yeast.
  • 4 large Eggs Use large, fresh eggs for optimal results.

Equipment

  • Oven-safe skillet

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 375°F (190°C).
  2. Melt 2 tablespoons of unsalted butter in a large oven-safe skillet over medium heat. Add 2 cloves of minced garlic and sauté for about 1 minute until fragrant.
  3. Add 4 cups of fresh spinach, stirring occasionally until it’s completely wilted, which takes about 2-3 minutes.
  4. Lower the heat to medium-low and pour in 0.5 cups of heavy cream, followed by the zest and juice of half a lemon and a pinch of freshly grated nutmeg. Let it simmer for about 5 minutes until slightly thickened.
  5. Fold in 0.5 cups of grated Parmesan cheese, stirring until melted and creamy. Season with salt and pepper as needed.
  6. Create small wells in the spinach mixture and gently crack 4 large eggs into them. Sprinkle a bit of salt and pepper over the eggs.
  7. Transfer the skillet to the preheated oven. Bake for 12-15 minutes until the egg whites are set and yolks are still runny.
  8. Let the dish sit for a few minutes before serving warm.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 6gProtein: 18gFat: 30gSaturated Fat: 16gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gCholesterol: 280mgSodium: 600mgPotassium: 600mgFiber: 2gSugar: 1gVitamin A: 3000IUVitamin C: 30mgCalcium: 200mgIron: 3mg

Notes

Store leftovers in an airtight container in the fridge for up to 2 days, or freeze for up to 1 month. Reheat gently to preserve texture.

Tried this recipe?

Let us know how it was!