Easy Baked Eggs Florentine
Baked Eggs Florentine delivers a delightful twist on a classic brunch dish, blending the comforting taste of baked eggs with vibrant, earthy spinach. The creamy richness of the heavy cream enhances the flavors, while the crunchy topping of toasted breadcrumbs adds a satisfying texture. When you pull this dish from the oven, the golden edges of the eggs are nothing short of inviting, leaving your kitchen filled with mouthwatering aromas.
Table of Contents
I first stumbled upon this Easy Baked Eggs Florentine recipe during a lazy Sunday morning, and it quickly became a go-to for breakfast or brunch gatherings. There’s something wonderfully satisfying about breaking into those perfectly baked eggs, their soft yolks spilling into the creamy spinach below. Whether you’re hosting a brunch for friends or just want a cozy breakfast at home, this dish ticks all the boxes—easy to prepare, utterly delicious, and sure to impress without requiring hours in the kitchen.
Why You’ll Love This Recipe
- Simple & Quick: Ready in just 20 minutes, making it a perfect quick breakfast option on busy mornings.
- Irresistible Flavor: The combination of fresh spinach, garlic, and herbs creates a flavor explosion that’s both comforting and satisfying.
- Eye-Catching Appeal: This dish is not only delicious but also visually stunning, with the vibrant greens and bright yellow yolks.
- Flexible Serving: Perfect for breakfast, brunch, or a light lunch, and it can easily be served as a hearty snack too.
- Diet-Friendly Options: Naturally vegetarian, this recipe can be adapted for various diets, including gluten-free and dairy-free with simple swaps.
Ingredients You’ll Need
- 1 ½ slices bread: Day-old bread works best for a crunchy texture; feel free to use your favorite type, such as sourdough or whole grain.
- 4 tablespoons olive oil: Divided for both cooking and sautéing, it adds richness and helps develop flavors.
- 2 ½ teaspoons fresh thyme leaves: The fresh thyme adds a lovely earthy note; dried thyme can be a substitute in a pinch.
- 3 cloves garlic: Minced for even flavor throughout the dish; always try to use fresh garlic for the best taste.
- 1 large shallot: Finely chopped shallots lend a gentle sweetness that complements the spinach beautifully.
- 7 oz baby spinach: Fresh, washed, and dried; you can also add kale or Swiss chard if you prefer.
- 6 large eggs: Let them come to room temperature for even baking and perfect texture.
- ¾ cup heavy cream: Full-fat cream adds rich creaminess; half-and-half can be used for a lighter version.
- 1 ½ tablespoons fresh tarragon: Finely chopped for an aromatic touch; substitutes include dill or basil for different flavors.
- 1 pinch freshly grated nutmeg: Grate fresh nutmeg for the best flavor; it elevates the dish beautifully.
- Salt and black pepper: Fine sea salt is preferred for seasoning; freshly cracked pepper enhances the dish’s flavor profile.
How to Make Easy Baked Eggs Florentine
Preheat the oven: Start by preheating your oven to 375°F. This step ensures that your dish cooks evenly from the beginning.
Toast the bread: Warm 1 tablespoon of the olive oil in a skillet over medium heat, then add the torn bread. Stir regularly until the bread is deeply golden and crisp. Season lightly with salt, pepper, and fresh thyme, then transfer aside.
Sauté garlic and shallots: In the same skillet, add the remaining olive oil. Toss in the minced garlic and finely chopped shallot, stirring constantly until fragrant and softened, but avoid browning them.
Cook the spinach: Add the washed and dried baby spinach to the skillet. Cook just until it wilts, seasoning lightly with salt. Once wilted, remove the skillet from heat.
Assemble in a dish: Spread the sautéed spinach evenly in the bottom of a gratin dish. Create six shallow wells across the surface, evenly spaced, to hold the eggs.
Add the eggs: Carefully crack one egg into each well, trying to keep the yolks intact. This is the fun part; make sure not to rush!
Pour the cream: Gently pour the heavy cream around the eggs, allowing it to mix with the spinach. Sprinkle with the chopped tarragon, season with salt and pepper, and finish with a light dusting of freshly grated nutmeg.
Bake it: Place the dish in the preheated oven and bake until the egg whites are just set, which will take about 15 minutes. The yolks should remain soft and slightly runny.
Add the finishing touches: Remove the dish from the oven and scatter the toasted breadcrumbs over the top. Feel free to add extra herbs for a pop of color and flavor before serving immediately.
Storing & Reheating
To store leftovers, let the Baked Eggs Florentine cool to room temperature, then place it in an airtight container in the refrigerator. It will stay fresh for up to 3 days. For longer storage, you can freeze the dish, ideally within 3 months. When you’re ready to enjoy it again, reheat in a 350°F oven until warmed through. Be aware that the texture may vary slightly after freezing, but adding a touch of cream can help refresh its creaminess.
Chef’s Helpful Tips
- Avoid overcooking: Keep an eye on the eggs while baking, as overcooking can make the yolks firm instead of soft.
- Use room temperature eggs: This ensures even baking and helps achieve that perfectly gooey yolk.
- Experiment with veggies: Feel free to mix in other vegetables like mushrooms, bell peppers, or even a bit of cheese for extra richness.
- Make-ahead option: You can prepare the spinach mixture in advance, but it’s best to add eggs and cream right before baking for the freshest results.
Baked Eggs Florentine is such a versatile dish, blending beautiful flavors and textures that appeal to both the eye and the palate. Whether you’re making it for a special occasion or a casual weeknight dinner, I encourage you to give it a try. Don’t be afraid to experiment with different ingredients based on what you have at home. I’m sure you’ll find joy in your own version of this comforting classic.
Recipe FAQs
Can I use different greens instead of spinach?
Absolutely! While this recipe highlights baby spinach, you can easily substitute other greens like Swiss chard, kale, or even arugula. Just be sure to sauté them until just wilted for the best texture.
How can I make this dish dairy-free?
To create a dairy-free version of Baked Eggs Florentine, simply replace the heavy cream with coconut cream or a plant-based alternative, like almond or oat cream. Opt for nut-based cheese options if you’d like to add a cheesy flavor.
How long does it take to bake the eggs perfectly?
The eggs typically require about 15 minutes in the oven at 375°F. Keep an eye on them and check for when the egg whites are just set while the yolks remain soft for that ideal texture.
Can I prepare this dish in advance?
While you can prepare the spinach mixture ahead of time, it’s best to assemble and bake the eggs right before serving. This way, you will have that fresh, gooey experience without losing texture.
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📖 Recipe Card
Easy Baked Eggs Florentine
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 6 servings 1x
- Category: Breakfast
- Method: Baked
- Cuisine: American
Description
Experience the delightful taste of Easy Baked Eggs Florentine, made with fresh spinach, rich cream, and perfectly baked eggs. This dish is a fantastic choice for a quick breakfast or a comforting brunch, combining simplicity with irresistible flavor to satisfy your cravings.
Ingredients
- 1 ½ slices bread day-old works best for crunch
- 4 tablespoon olive oil divided for cooking and sautéing
- 2 ½ teaspoon fresh thyme leaves finely stripped from stems
- 3 cloves garlic minced for even flavor
- 1 large shallot finely chopped for sweetness
- 7 oz baby spinach washed and well dried
- 6 large eggs room temperature for even baking
- ¾ cup heavy cream full-fat for richness
- 1 ½ tablespoon fresh tarragon finely chopped
- 1 pinch freshly grated nutmeg grated just before using
- salt fine sea salt preferred
- black pepper freshly cracked
Instructions
- Preheat the oven to 375°F.
- Warm 1 tablespoon of the olive oil in a skillet, add the torn bread, and cook while stirring until deeply golden and crisp. Season with salt, pepper, and thyme, then set aside.
- Add the remaining olive oil to the skillet and sauté the garlic and shallot until fragrant and softened, avoiding browning.
- Introduce the spinach to the skillet and cook until just wilted, seasoning lightly with salt before removing from heat.
- Distribute the spinach evenly in the bottom of a gratin dish, creating six shallow wells spaced apart.
- Carefully crack one egg into each well, ensuring the yolks remain intact.
- Pour the heavy cream around the eggs, then sprinkle with tarragon, salt, pepper, and a light dusting of nutmeg.
- Bake until the egg whites are just set, about 15 minutes, leaving the yolks soft.
- Remove from the oven, sprinkle toasted breadcrumbs on top, add extra herbs if desired, and serve right away.
Notes
Using day-old bread adds the perfect crunch to the dish.
Feel free to substitute spinach with other greens, like Swiss chard or kale.
For added flavor, consider mixing different herbs into the cream before pouring it over the eggs.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 1g
- Sodium: 420mg
- Fat: 30g
- Saturated Fat: 12g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 210mg
