Baked Eggs Florentine Recipe
Baked Eggs Florentine is a delicious and nutritious brunch dish featuring eggs baked on a creamy bed of sautéed spinach, onions, and garlic, topped with a blend of Parmesan and mozzarella cheese. This recipe offers a perfect balance of creamy, savory flavors and is easy to prepare for a comforting meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Breakfast, Brunch
- Method: Baking, Sautéing
- Cuisine: Italian-inspired
- Diet: Vegetarian
Ingredients
Scale
Eggs and Dairy
- 4 large eggs
- 2 tablespoons olive oil or unsalted butter
- 1/2 cup heavy cream or half-and-half
- 1/4 cup grated Parmesan cheese
- 1/2 cup shredded mozzarella or Gruyère cheese
Vegetables and Seasoning
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 8 oz fresh spinach, washed and roughly chopped (or use thawed frozen spinach, squeezed to remove excess moisture)
- Salt and pepper, to taste
- 1/4 teaspoon ground nutmeg (optional)
Garnish
- 1 tablespoon fresh parsley or chives, chopped (optional, for garnish)
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C). Lightly grease a medium baking dish or four individual ramekins with butter or olive oil.
- Sauté the Spinach Mixture: In a large skillet over medium heat, heat olive oil or butter. Add the chopped onion and sauté until translucent, about 3-4 minutes. Add the minced garlic and cook for another 1-2 minutes until fragrant. Stir in the spinach and cook until wilted, about 2-3 minutes. Season with salt, pepper, and ground nutmeg if using.
- Prepare the Creamy Base: Pour the heavy cream or half-and-half over the spinach mixture and sprinkle grated Parmesan cheese evenly on top.
- Add the Eggs: Use the back of a spoon to create four small wells in the spinach mixture. Carefully crack one egg into each well, ensuring the yolk stays intact. Season each egg with a pinch of salt and pepper.
- Top with Cheese: Sprinkle shredded mozzarella or Gruyère cheese over the top, avoiding covering the egg yolks so they remain visible.
- Bake: Place the baking dish in the preheated oven and bake for 12-15 minutes for slightly runny yolks, or 18-20 minutes for fully set yolks.
- Garnish and Serve: Remove from the oven and let cool for a few minutes. Garnish with chopped fresh parsley or chives if desired. Serve warm, ideally with crusty bread or a side salad.
Notes
- You can substitute thawed frozen spinach for fresh spinach; just be sure to squeeze out excess moisture.
- For a lighter version, use half-and-half instead of heavy cream.
- Adjust the baking time based on your preferred yolk doneness.
- Feel free to use Gruyère cheese for a nuttier flavor instead of mozzarella.
- Serve with crusty bread to soak up the creamy spinach and runny yolks.
- To make this dish vegetarian, ensure the cheese used does not contain animal rennet.
Nutrition
- Serving Size: 1 serving (1 egg portion with spinach and cheese)
- Calories: 270 kcal
- Sugar: 2 g
- Sodium: 330 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 2 g
- Protein: 15 g
- Cholesterol: 220 mg
Keywords: Baked eggs florentine, spinach and eggs recipe, baked eggs with cheese, healthy brunch recipe, spinach and cheese bake
Find it online: https://cookcrisis.com/baked-eggs-florentine-recipe/
