Name: Easy Baked Eggs Florentine
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: American
Ingredients: 1 ½ slices bread day-old works best for crunch; 4 tablespoon olive oil divided for cooking and sautéing; 2 ½ teaspoon fresh thyme leaves finely stripped from stems; 3 cloves garlic minced for even flavor; 1 large shallot finely chopped for sweetness; 7 oz baby spinach washed and well dried; 6 large eggs room temperature for even baking; ¾ cup heavy cream full-fat for richness; 1 ½ tablespoon fresh tarragon finely chopped; 1 pinch freshly grated nutmeg grated just before using; salt fine sea salt preferred; black pepper freshly cracked

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Baked Eggs Florentine is a delightful twist on the classic breakfast dish that effortlessly combines the rich flavors of creamy eggs, sautéed spinach, and crispy breadcrumbs. This comforting meal is perfect for lazy weekends or cozy brunch gatherings, where you want to impress your guests without spending hours in the kitchen. The joy of seeing those egg yolks gleaming and beckoning, surrounded by vibrant green spinach, creates an appealing sight that makes your mouth water in anticipation.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Easy Baked Eggs Florentine
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Easy Baked Eggs Florentine

I first stumbled upon this recipe while searching for something special to enjoy on a rainy Sunday morning. The simplicity of the ingredients and the ease of preparation charmed me instantly. Plus, you can easily customize it to fit your family’s tastes, making it a versatile option for all occasions. With this Easy Baked Eggs Florentine, you’ll quickly discover why it’s a favorite—it’s not only delicious but also brings everyone together for a heartwarming meal.

Why You’ll Love This Recipe

Simple & Quick: You can whip this up in just 25 minutes.
Irresistible Flavor: With garlic, fresh herbs, and rich cream, every bite is pure bliss.
Eye-Catching Appeal: Those runny yolks sitting atop vibrant spinach are sure to impress.
Flexible Serving: Perfect for breakfast, brunch, or a light dinner.
Diet-Friendly Options: Easily adaptable for gluten-free diets by using suitable bread.

Ingredients You’ll Need

1 ½ slices bread: Day-old bread works best for a crunchy topping, but any sturdy bread will do.
4 tablespoons olive oil: This helps sauté the veggies and adds a nice flavor; a good quality oil makes all the difference.
2 ½ teaspoons fresh thyme leaves: Their earthy taste enhances the overall flavor; you can substitute with dried thyme if needed.
3 cloves garlic: Minced garlic brings aromatic depth; using fresh garlic is key for the best taste.
1 large shallot: Finely chopped for sweetness, shallots are milder than onions; you could swap them out for a small onion in a pinch.
7 oz baby spinach: Fresh spinach is essential for that classic Florentine flavor; frozen spinach can be used as well, just make sure to thaw and drain it well.
6 large eggs: Room temperature eggs bake more evenly, ensuring a perfect texture.
¾ cup heavy cream: Full-fat cream adds richness; you can replace it with half-and-half for a lighter option.
1 ½ tablespoons fresh tarragon: This herb pairs beautifully with eggs and spinach; feel free to use dill or parsley if you prefer.
1 pinch freshly grated nutmeg: Nutmeg adds a warm seasoning; be sure to use fresh for the best flavor.
Salt: Fine sea salt is preferred for seasoning; adjust depending on your taste.
Black pepper: Freshly cracked pepper gives a nice kick to balance the creaminess.

How to Make Easy Baked Eggs Florentine

Preheat: Begin by preheating your oven to 375°F to ensure it’s nice and hot for baking.

Toast the Bread: Warm 1 tablespoon of the olive oil in a skillet, then add the torn day-old bread. Stir it while cooking until the pieces become deeply golden and crisp—this should take about 3 to 5 minutes. At this point, season with salt, pepper, and 2 teaspoons of fresh thyme. Once ready, transfer it to a side plate.

Sauté the Aromatics: In the same skillet, pour in the remaining olive oil and add the minced garlic and finely chopped shallot. Cook them over medium heat, stirring constantly until softened and aromatic—this should take around 2 to 3 minutes. Be careful not to let them brown.

Cook the Spinach: Add the washed baby spinach to the skillet and stir until it wilts, which will only take about a minute. Season lightly with salt. Once wilted, remove the skillet from the heat.

Assemble the Dish: Spread the sautéed spinach evenly on the bottom of a gratin dish, creating six shallow wells spaced evenly across the surface—this is where the eggs will sit.

Crack the Eggs: Carefully crack one large egg into each well, ensuring that the yolks remain intact for that gorgeous finish.

Add Cream and Seasoning: Pour the heavy cream around the edges of the eggs, avoiding the yolks. Sprinkle the tarragon, salt, and black pepper, and finish with a light dusting of freshly grated nutmeg—all those flavors will blend beautifully in the oven.

Bake: Place the dish in the oven and bake until the egg whites just set, but the yolks stay soft. This should take about 15 minutes, but keep an eye on them, as all ovens can vary slightly.

Garnish: Once baked, remove the dish from the oven and scatter the toasted breadcrumbs over the top. Add any extra herbs you love for garnish, then serve immediately for the best experience.

Storing & Reheating

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. If you want to freeze the dish, it’s best to do so before baking. Store it in a safe freezer container for up to 3 months. When you’re ready to enjoy, simply thaw it in the fridge overnight and bake, allowing for about 20 minutes at 375°F until heated through. Note that while freezing maintains flavor, the texture may change slightly, so feel free to refresh it with herbs before serving.

Chef’s Helpful Tips

Avoid overcooking the eggs, as you want that yolk to be runny and gooey.
Ensure your eggs are at room temperature; this helps them cook evenly and stay creamy.
If your cream is cold, let it sit out for a bit before use.
Play with herbs! Try dill or chives to switch things up.
For a spicier kick, add red pepper flakes to the sautéed spinach.

Baked Eggs Florentine is truly a snapshot of comfort on a plate, bursting with flavor and warmth. It brings together simple ingredients that create extraordinary results, embodying the joy of cooking with love. Encourage yourself to experiment with the flavors, and perhaps try adding your twist by including favorite spices or additional veggies. Enjoy this delightful dish with friends and family—there’s nothing quite like sharing a meal that brings everyone together.

Recipe FAQs

Can I make Baked Eggs Florentine ahead of time?

You can prepare the spinach and breadcrumb topping in advance and store them separately. When you’re ready to bake, simply assemble everything and place it in the oven.

What can I serve with Baked Eggs Florentine?

This dish pairs beautifully with crusty bread or a light salad. You can also add crispy bacon or smoked salmon for extra flavor if you’re looking to indulge.

Can I substitute the heavy cream in this recipe?

If you’re looking for a lighter option, half-and-half or whole milk can be used instead of heavy cream. However, the texture and richness will differ slightly.

How do I ensure my egg yolks stay runny?

Baking them just until the whites set is key. Keep a close watch in the last few minutes, as the carryover heat will continue to cook them once they’re out of the oven.