Baked Eggs Florentine Delight

This creamy baked eggs Florentine brings together tender spinach, rich cream, and perfectly baked eggs for a comforting breakfast or brunch that feels both elegant and simple. It’s a fuss-free way to enjoy a classic French-inspired dish that always leaves everyone satisfied.

I first made this on a relaxed weekend morning, and now it’s my go-to when I want something special without extra fuss. The combination of cream and lemon zest is a game changer that brightens the dish beautifully.

Ingredients

• One pound fresh or frozen spinach: fresh adds vibrancy while frozen is convenient and nutritious
• Two tablespoons unsalted butter: for a rich base, choose high-quality for best flavor
• Two cloves garlic minced: boosts aroma and depth, use fresh for the best punch
• One cup heavy cream: makes the dish decadently creamy, pick full-fat for lushness
• One tablespoon lemon zest: adds bright citrus notes, use unwaxed lemons if possible
• Two tablespoons fresh lemon juice: enhances freshness and cuts richness
• An eighth teaspoon nutmeg: warming spice that complements cream and spinach subtly
• Salt and pepper to taste: essential for seasoning, freshly cracked pepper elevates flavor
• Half cup grated Parmesan cheese plus more for topping: use aged Parmigiano Reggiano for complexity
• Four large eggs: the star ingredient, ensure they are fresh for best texture and taste

Step-by-Step Instructions

Sauté the garlic:

Melt butter in a skillet over medium heat and add minced garlic. Cook briefly just until fragrant but not browned to avoid bitterness. This step creates a flavorful butter base.

Cook the spinach:

Add spinach to the skillet. If fresh, cook until wilted which usually takes about 3 to 5 minutes. If using frozen, warm through until excess water evaporates. This step softens greens and concentrates their flavor.

Add cream and seasonings:

Pour in heavy cream, then stir in lemon zest, lemon juice, nutmeg, salt, and pepper. Allow the mixture to simmer gently for a few minutes so flavors meld without boiling the cream.

Incorporate Parmesan cheese:

Remove skillet from heat and fold in grated Parmesan cheese until melted and evenly combined. This not only thickens the mixture but adds richness and umami.

Prepare for baking:

Spread the spinach and cream mixture evenly into a buttered baking dish or individual ramekins.

Add eggs:

Create wells in the spinach mix and carefully crack an egg into each well, making sure the yolks remain intact.

Top with cheese:

Sprinkle more Parmesan over the eggs to add a beautiful golden crust once baked.

Bake:

Place the dish into an oven preheated to 375 degrees Fahrenheit. Bake until the egg whites have set but yolks remain slightly soft which usually takes about 8 minutes. Keep an eye on the eggs to avoid overcooking.

Rest briefly:

Remove from the oven and allow the dish to rest for a couple of minutes. This helps everything settle and makes it easier to serve.

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I love how the nutmeg adds a cozy note that surprises you with each bite. This dish reminds me of quiet weekend mornings when we linger over breakfast and just savor the simple joy of good food and company.

Storage Tips

Store leftovers covered in the fridge for up to two days. Reheat gently in the oven or microwave but keep an eye to preserve the creamy texture and to avoid drying out the eggs.

Ingredient Substitutions

You can swap Parmesan for Pecorino Romano for a saltier tang or use half and half instead of heavy cream for a lighter dish. Fresh kale or Swiss chard also work great in place of spinach but require slightly longer cooking to soften.

Serving Suggestions

Serve this baked eggs Florentine with crusty toasted bread or a fresh green salad for a complete meal. A side of roasted tomatoes or mushrooms adds a nice savory contrast if you want to dress it up.

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Cultural Context

Eggs Florentine is a classic French brunch dish named after the Italian city Florence, combining simple and fresh ingredients with rich dairy. It’s part of a tradition of elevating eggs with greens and cream to create an elegant yet approachable dish.

Frequently Asked Questions

→ Can fresh spinach be substituted with frozen spinach?

Yes, frozen spinach works well. Make sure to thaw and drain excess water before sautéing to avoid a watery dish.

→ How do I prevent the eggs from overcooking?

Check the eggs frequently while baking and remove from the oven once the whites are set but yolks remain slightly soft for the best texture.

→ What is the purpose of lemon zest and juice in this dish?

Lemon zest and juice brighten the creamy spinach mixture, adding a fresh and tangy flavor that balances richness.

→ Can I use a different type of cheese instead of Parmesan?

Parmesan adds a nutty, salty flavor, but you can substitute with Pecorino Romano or a sharp aged cheese for a similar effect.

→ Is there a preferred pan for baking this dish?

A shallow baking dish or individual ramekins work best to create wells and bake the eggs evenly.