Name: Baked Eggs Florentine
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
Ingredients: 1 small shallot, minced; 1 clove garlic, minced; 1 tablespoon butter; 10–12 oz (280–340 g) fresh spinach; 1/3 cup (80 ml) heavy cream or crème fraîche; 1/3 cup (35 g) grated Parmesan; Salt, to taste; Pepper, to taste; A pinch of nutmeg; 4 large eggs; 1/4 cup (25 g) extra Parmesan or 2 tablespoons panko, optional

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I love a simple, elegant breakfast that feels special — Baked Eggs Florentine fits that bill every time. This dish pairs silky wilted spinach and savory cheese with just-cooked eggs for a meal that works at brunch or weeknight dinner. If you like other baked egg variations, try a version inspired by Baked Eggs Napoleon Pastry for a flakier spin.

Why Make This Recipe

Quick and impressive: ready in about 30 minutes but looks and tastes like you spent hours.
Nutrient-dense: eggs provide protein and spinach adds iron and vitamins.
Versatile: works for breakfast, brunch, or a light dinner; swap cheeses or herbs easily.
Minimal equipment and pantry-friendly ingredients make it convenient for busy cooks.
Personal note: I love this because it’s forgiving — once you learn oven timing you can scale or adapt with confidence and creativity, similar to riffing on a gourmet baked eggs version.

Recipe Overview

Prep time: 10 minutes (including wilting spinach and draining)
Cook time: 12–15 minutes (for runny yolks)
Total time: 22–25 minutes
Servings: 4 (one egg per ramekin)
Difficulty: Easy
Method: Sauté spinach with aromatics, mix with cream and cheese, divide into ramekins, crack eggs on top, then bake at 375°F (190°C) until whites set.

My Experience Making This Recipe

I tested this recipe multiple times to lock in oven time for consistent yolk doneness. The biggest discovery was that dry, well-packed spinach avoids watery ramekins and improves texture and flavor. Using a 375°F oven gives a reliable balance between set whites and soft yolks.

How to Make Baked Eggs Florentine

Start by sautéing 1 small shallot (minced) and 1 clove garlic in 1 tablespoon butter over medium heat until soft, about 2 minutes. Add 10–12 oz (280–340 g) fresh spinach in batches, cooking until wilted, then drain very well and squeeze out excess liquid. Stir in 1/3 cup (80 ml) heavy cream or crème fraîche and 1/3 cup (35 g) grated Parmesan, season with salt, pepper, and a pinch of nutmeg, then divide into four buttered 6-oz (180 ml) ramekins. Crack one large egg into each ramekin, sprinkle with a tablespoon of extra Parmesan or 2 tablespoons panko if you like a crisp top, and bake on a rimmed baking sheet at 375°F (190°C) for 12–15 minutes for runny yolks or 16–18 minutes for firmer yolks.

Expert Tips for Success

Drain spinach thoroughly: use a salad spinner or press between clean kitchen towels to remove moisture that will make the dish soggy.
Ramekin size matters: 6–8 oz (180–240 ml) ramekins give the right egg-to-spinach ratio; larger dishes dilute flavor and change cook time.
Watch the oven, not the clock: ovens vary—begin checking at 10 minutes and look for opaque whites with slightly jiggly yolks. A probe thermometer into the white should read ~160°F (71°C) when set.
Use high-quality cheese: Parmigiano-Reggiano or Pecorino add savory depth; avoid pre-grated blends with anti-caking agents for better melt and texture.
For even baking, place ramekins on a preheated baking sheet. This gives a more consistent bottom heat than a cold tray.

How to Serve Baked Eggs Florentine

Serve with crusty bread or toasted sourdough to scoop up creamy yolk and spinach.
Add a simple green salad dressed with lemon vinaigrette for a light lunch or dinner.
Garnish with fresh herbs (chives, parsley) and a grind of black pepper for color and brightness.
For brunch presentation, set ramekins on small plates and pair with roasted cherry tomatoes or smoked salmon.

Storage and Reheating Guide

Refrigerate leftovers in an airtight container (or cover ramekins tightly) for up to 3 days.
To reheat, bake uncovered at 325°F (160°C) for 8–10 minutes until warmed through, or microwave on medium power in 30-second intervals to avoid overcooking.
Freezing is not ideal for texture, but you can freeze the spinach-cheese base for up to 2 months in a freezer-safe container and bake with fresh eggs when needed. Thaw overnight in the fridge before assembling.

Recipe Variations

Gluten-free: ensure any breadcrumbs/panko are GF or skip them; ramekin recipe is naturally GF without bread.
Dairy-free: swap cream for full-fat coconut milk (use 1/4 cup) and replace cheese with nutritional yeast and a pinch of salt for nuttiness.
Protein boost: mix in cooked, diced bacon or smoked salmon (about 3 oz/85 g per batch) for a heartier dish.
Tomato-spinach twist: stir in 1/2 cup of roasted cherry tomatoes or 1/3 cup canned diced tomatoes (drained) into the spinach for acidity, inspired by a tangier baked feta-egg approach like Baked Feta Eggs with Tomatoes and Spinach.

Nutritional Highlights

High-quality protein from eggs supports satiety and muscle repair.
Spinach supplies iron, folate, and vitamin K, making this dish a nutrient-rich choice.
Allergens: contains eggs and dairy (but can be modified for dairy-free diets). Serve one ramekin per person as a typical portion; adjust if pairing with sides.

Troubleshooting Common Issues

Watery ramekins: likely from under-drained spinach — squeeze or press out moisture thoroughly before mixing.
Overcooked yolks: reduce oven time and start checking at 10 minutes; residual heat will continue to cook eggs a bit after they come out.
Soggy bottoms: use a preheated baking sheet and avoid overcrowding ramekins; too much liquid in the spinach mix will pool and prevent browning.

Frequently Asked Questions

Q: How do I get perfectly runny yolks every time?
A: Use large eggs at room temperature, bake at 375°F (190°C), and begin checking at 10–12 minutes. Look for whites that are set and opaque while yolks still wobble slightly. Remove from oven and let rest 1–2 minutes; carryover heat will finish them without overcooking.

Q: Can I make this ahead for a brunch crowd?
A: Yes — prepare the spinach-cheese base up to 24 hours ahead and refrigerate. When ready to serve, spoon into ramekins, add eggs, and bake; this shortens assembly time and keeps eggs fresh.

Q: What if my spinach tastes bitter?
A: Bitterness often comes from overcooking or low-quality leaves. Wilt spinach quickly over medium heat and season with a pinch of salt and a squeeze of lemon to brighten flavor. Older spinach can be offset with a touch more cheese or cream.

Q: Can I bake this in a shallow dish instead of ramekins?
A: You can use a small baking dish, but adjust times: a 9×6-inch dish with 4 eggs will need a bit longer (about 15–18 minutes) and will yield eggs that cook more evenly together. Keep an eye on yolks and rotate the dish halfway through if your oven has hot spots. For smaller portions and prettier servings, ramekins are best.

Conclusion

For a trusted reference and another take on this classic, see this detailed Baked Eggs Florentine write-up: Baked Eggs Florentine.

Baked Eggs Florentine