Description

Baked Eggs Florentine is a comforting and elegant dish that combines tender eggs with a creamy, garlicky spinach base and a melted cheese topping. Perfect for brunch, a cozy breakfast, or a light dinner.

Ingredients

4 large eggs

2 tablespoons olive oil or unsalted butter

1 small onion, finely chopped

2 cloves garlic, minced

8 oz fresh spinach, washed and roughly chopped (or thawed frozen spinach, squeezed dry)

Salt and pepper, to taste

1/4 teaspoon ground nutmeg (optional)

1/2 cup heavy cream or half-and-half

1/4 cup grated Parmesan cheese

1/2 cup shredded mozzarella or Gruyère cheese

1 tablespoon fresh parsley or chives, chopped (optional, for garnish)

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Instructions

Preheat the oven to 375°F (190°C). Lightly grease a medium baking dish or four individual ramekins with butter or olive oil.
Heat olive oil or butter in a large skillet over medium heat. Add the chopped onion and cook until soft and translucent, about 3–4 minutes. Stir in garlic and cook for 1 more minute.
Add spinach and sauté until wilted (2–3 minutes for fresh, slightly longer for frozen). Season with salt, pepper, and nutmeg if using. Spread evenly into the baking dish or ramekins.
Pour the heavy cream or half-and-half over the spinach. Sprinkle evenly with grated Parmesan.
Use the back of a spoon to create four shallow wells in the spinach mixture. Crack one egg into each well, keeping yolks intact. Season lightly with salt and pepper.
Sprinkle shredded mozzarella or Gruyère on top, avoiding the egg yolks so they remain visible.
Bake for 12–15 minutes for slightly runny yolks, or 18–20 minutes for fully set yolks.
Let rest for a few minutes before garnishing with fresh parsley or chives. Serve with crusty bread, buttered toast, or a simple side salad.

Notes

Use ramekins for individual portions.

Check eggs at 12 minutes for runny yolks; adjust based on preference.

Prepare spinach mixture in advance and add eggs before baking.

Best eaten fresh; avoid freezing after baking.

Prep Time: 10 minutes
Cook Time: 15–20 minutes
Category: Breakfast
Method: Baking
Cuisine: French

Nutrition

Serving Size: 1 egg with spinach mixture
Calories: 240
Sugar: 2g
Sodium: 320mg
Fat: 19g
Saturated Fat: 9g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 5g
Fiber: 1g
Protein: 13g
Cholesterol: 215mg