Baked Eggs Florentine (Printer-Friendly)
Creamy baked eggs with spinach, lemon zest, and Parmesan cheese make a satisfying brunch.
# The Ingredients You'll Need:
→ Vegetables
01 -
1 lb fresh or frozen spinach
02 -
2 cloves garlic, minced
→ Dairy
03 -
2 tbsp unsalted butter
04 -
1 cup heavy cream
05 -
1/2 cup grated Parmesan cheese, plus additional for topping
→ Seasonings
06 -
1 tbsp lemon zest
07 -
2 tbsp fresh lemon juice
08 -
1/8 tsp ground nutmeg
09 -
Salt, to taste
10 -
Black pepper, to taste
→ Eggs
11 -
4 large eggs
# Step-by-Step Instructions:
01 -
Preheat oven to 375°F and grease a baking dish or individual ramekins with butter.
02 -
Melt butter in a skillet over medium heat, then briefly sauté minced garlic until fragrant. Add spinach and cook until wilted or thoroughly heated.
03 -
Stir in heavy cream, lemon zest, lemon juice, nutmeg, salt, and pepper into the spinach mixture. Simmer briefly, then remove from heat and fold in Parmesan cheese.
04 -
Spread the spinach and cream mixture evenly in the prepared baking dish. Create wells for the eggs and carefully crack one egg into each well. Sprinkle additional Parmesan cheese over the top.
05 -
Bake until the egg whites are fully set but yolks remain slightly soft, about 8 minutes. Remove from oven and let rest briefly before serving.
# Extra Tips:
01 -
Check eggs early to prevent overcooking and maintain tender yolks.