Baked Eggs Florentine – Erren’s Kitchen

Get ready to wow your brunch guests with this baked Eggs Florentine recipe! For the ultimate yum factor, don’t forget the bread for dipping!

Hey there! Have you ever tried making Hollandaise sauce or poached eggs but had less-than-perfect results? If so, then you’re going to love this baked Eggs Florentine recipe! Although it’s not a traditional recipe, it’s super easy and delicious, and the best part is that it’s all cooked up in just one pan. You don’t need any fancy equipment or perfect timing—it’s all about simplicity!

This sauce is the real deal! It’s packed with the bold flavors of garlic, tangy lemon, rich Parmesan cheese, and a hint of warmth from nutmeg that will knock your socks off. And let’s not forget the star of the show – the eggs cooked to perfection in a bed of creamy spinach. Trust me, you won’t even miss the Hollandaise! Give this recipe a try, and be sure to let me know what you think.

Ingredients Spotlight

Eggs: When buying eggs for Baked Eggs Florentine, opt for the freshest eggs you can find. Fresh eggs have firmer yolks and whites that hold together better, which is important for a dish where the egg is a star.

Spinach: Choose fresh, green spinach leaves. If using mature spinach, remove tough stems. Wash well before cooking to remove grit.

To Use Frozen Spinach: Thaw it in the refrigerator overnight or microwave it according to the package instructions. Then, using your hands or cheesecloth, squeeze out excess moisture.

Stay Updated

Receive new recipes & dinner ideas straight to your inbox!

Let’s Make
Baked Eggs Florentine

A delicious twist on a classic brunch favorite! Fresh spinach cooked in a creamy garlic and Parmesan sauce, topped with eggs and baked to perfection.Photo-illustrated step-by-step instructions can be seen below the recipe.

Prep15 minutes minutes

Cook30 minutes minutes

Total45 minutes minutes

Cook ModePrevent your screen from going dark

Instructions

• Preheat oven to 375°F (190°C).

• Wash spinach leaves thoroughly to remove dirt or grit. Drain well.

• Melt butter in a 10 to 12-inch oven-safe skillet over medium heat.

• Sauté minced garlic until fragrant, about 1 minute.

• Gradually add spinach to skillet, stirring occasionally until wilted. Season with salt and pepper.

• Reduce heat and add heavy cream, lemon zest, and lemon juice to the skillet. Stir in nutmeg and simmer until slightly thickened.

• Incorporate grated Parmesan cheese into the spinach mixture. taste for seasoning, and add salt and pepper to taste.

• Create wells in spinach mixture and crack eggs into wells. Season the eggs with salt and pepper.

• Sprinkle additional Parmesan cheese over the spinach, avoiding the egg yolks.

• Bake for 12 to 15 minutes until egg whites are set, but yolks are slightly runny.

• Allow the dish to rest for a few minutes before serving.

Tips + Notes

Use a 10 to 12-inch oven-safe skillet to cook and bake this dish in the same pan. Alternatively, cook the spinach mixture in a regular skillet and then transfer it to a baking dish before adding the eggs and baking.
Allow the sauce to stay slightly runny before baking. It will thicken as it cooks in the oven, ensuring moist and creamy spinach without becoming too dry.
Crack eggs into a small bowl before adding them to the spinach mixture. This keeps the yolk intact and makes it easier to remove shell fragments.
White Film: Don’t be alarmed if a white film forms on the eggs during baking – it’s completely normal and safe to eat.

Nutrition Information:

Calories: 197 (10%)| Carbohydrates: 7g (2%)| Protein: 13g (26%)| Fat: 14g (22%)| Saturated Fat: 7g (44%)| Polyunsaturated Fat: 1g| Monounsaturated Fat: 4g| Trans Fat: 0.2g| Cholesterol: 190mg (63%)| Sodium: 372mg (16%)| Potassium: 735mg (21%)| Fiber: 3g (13%)| Sugar: 1g (1%)| Vitamin A: 11155IU (223%)| Vitamin C: 37mg (45%)| Calcium: 254mg (25%)| Iron: 4mg (22%)

Nutritional Data Disclaimer

Erren’s Kitchen is written and produced for informational intentions only. We are not certified nutritionists, and the nutritional information found on this site has not been assessed or authorized by a nutritionist or the FDA. The nutritional information found in our recipes is offered as an estimate and should not be considered a guarantee or fact. The estimated data is provided as a courtesy and calculated through a third-party online nutritional calculator, spoonacular API. Although we do our best to provide accurate nutritional information, these figures should be considered rough estimates. Many factors, such as brands or products purchased and the nutritional fluctuations that naturally occur in fresh produce, can alter the effectiveness of the nutritional information in any recipe. Furthermore, various online calculators provide different results depending on their particular algorithms and nutrition fact sources.
To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.

Course:Breakfast, brunch

Cuisine:American

Keyword:Baked Eggs Florentine, Baked Eggs Florentine recipe, Baked Eggs Recipe

Step By Step Instructions

Preheat your oven to 375°F (190°C), the perfect baking temperature.

In a large skillet, melt 2 tablespoons (28.35 grams) of unsalted butter over medium heat. Add 2 minced garlic cloves to the skillet and sauté for about 1 minute until fragrant.

Gradually add the prepared spinach to the skillet, stirring occasionally, until it wilts. Season the spinach with salt and pepper to taste.

Reduce the heat and pour in ½ cup (120 milliliters) of heavy cream, along with 2 tablespoons (30 milliliters) of fresh lemon juice and the zest of 1 lemon.

Stir in a pinch of freshly grated nutmeg. Add ½ cup (45 grams) of grated Parmesan cheese and stir until the sauce thickens slightly. Adjust the seasoning if needed.

Using a spoon, create wells in the spinach mixture. Crack 4 large eggs, one at a time, into each well. Season the eggs with salt and pepper.

Sprinkle additional Parmesan cheese over the spinach and eggs, avoiding the egg yolks. Transfer the skillet to the preheated oven and bake for 12-15 minutes, or until the egg whites are set but the yolks are still slightly runny.

Once baked, remove the skillet from the oven and allow the dish to rest for a few minutes before serving. This will help the flavors meld together. Serve the baked Eggs Florentine hot and enjoy the delightful blend of flavors and textures!