Welcome (Intro)
Baked Eggs Florentine is a simple, elegant skillet or ramekin bake of tender spinach, creamy cheese, and gently set eggs that feel special but are easy to make any morning. I’ve made this dozens of times for brunch guests and weeknight breakfasts—what makes it stand out is the silky spinach base and the perfectly runny yolk. If you enjoy variations on baked eggs, try this similar layered approach for inspiration: baked eggs napoleon.
Why Make This Recipe
- Bright, comforting flavors: the nutty Parmesan and sautéed spinach balance rich egg yolks perfectly.
- Quick and convenient: hands-on time is about 10–15 minutes with a 12–15 minute bake.
- Good nutrition: eggs provide high-quality protein and spinach adds iron and vitamins.
- Versatile for occasions: elegant enough for brunch guests, easy enough for weekday mornings.
- Personal insight: I love this recipe because the textures (creamy greens, custardy egg) feel restaurant-level but are reliable in a home oven. Also, if you like creative baked egg dishes, check this twist on presentation: napoleon-style baked eggs.
Recipe Overview
- Prep time: 10–15 minutes
- Cook time: 12–15 minutes (bake) + 4–6 minutes sauté time
- Total time: 25–35 minutes
- Servings: 2–4 (depending on ramekin size)
- Difficulty: Easy
- Method: Sauté spinach with aromatics, nest in buttered 6-ounce ramekins or an ovenproof skillet, crack eggs on top, sprinkle cheese, and bake at 375°F (190°C) until whites are set.
My Experience Making This Recipe
I tested this recipe using both individual ramekins and a 10-inch ovenproof skillet to compare textures. Ramekins give an elegant single-portion presentation while the skillet yields slightly firmer whites and an easier family-style serve.
How to Make Baked Eggs Florentine
Begin by preheating the oven to 375°F (190°C). Sauté 6–8 cups fresh spinach (about 10 oz) with 1 tablespoon olive oil and 1 small minced garlic until wilted, then squeeze out excess liquid. Stir in 2–3 tablespoons crème fraîche or heavy cream and 1/3 cup grated Parmesan, season with salt and pepper. Divide the spinach into buttered 6-ounce ramekins, make a shallow well, and crack 1–2 large eggs into each. Top with an extra tablespoon of cream and a sprinkle of cheese, then bake in a water bath or directly on a rimmed baking sheet for 12–15 minutes until whites are set but yolks remain slightly soft.
Expert Tips for Success
- Dry the spinach well: squeeze in a clean kitchen towel or use a fine mesh strainer to remove moisture, or the bake will be watery. Also see a creative high-protein baked egg idea here: high-protein baked eggs.
- Use room-temperature eggs so whites set evenly; cold eggs can lengthen baking time and produce uneven doneness.
- Bake in a water bath (place ramekins in a roasting pan and add hot water halfway up the sides) to promote gentle, custardy whites.
- Finish under the broiler for 30–60 seconds only if you want a little color—watch closely to avoid overcooking.
- Equipment note: 6-ounce ramekins, an ovenproof skillet, a small sauté pan, and an instant-read thermometer are useful; yolks are done around 145–150°F (63–66°C) for soft-cooked.
How to Serve Baked Eggs Florentine
- Serve directly in the ramekin on a small plate with crusty toasted sourdough or garlic-rubbed toast to scoop up yolk and creamy greens.
- Top with a squeeze of lemon and a few red pepper flakes for brightness and contrast.
- For a brunch spread, pair with smoked salmon, a simple arugula salad, and roasted cherry tomatoes.
- Presentation tip: scatter microgreens or finely chopped chives and a light dusting of freshly grated Parmesan just before serving.
Storage and Reheating Guide
Cool to room temperature, then refrigerate in an airtight container for up to 48 hours. If you baked in individual ramekins, cover them tightly with plastic wrap or reusable silicone lids. Freezing is not recommended for baked eggs—the texture of the yolk changes—but you can freeze the prepared spinach mixture for up to 2 months; thaw and reheat, then crack fresh eggs and bake. To reheat refrigerated portions, warm in a 325°F (160°C) oven for 8–12 minutes until heated through, or microwave covered on medium power for 45–60 seconds, checking frequently to avoid overcooking.
Recipe Variations
- Gluten-free: naturally gluten-free as written; just serve with gluten-free toast.
- Dairy-free: replace cream/crème fraîche with full-fat coconut milk or a dollop of dairy-free yogurt and skip Parmesan or use a dairy-free alternative.
- Cheesy twist: stir 1/4 cup grated Gruyère into the spinach for a nuttier, richer flavor. For a layered pastry twist inspired by baked egg pastries, see this idea: napoleon pastry baked eggs.
- Protein boost: fold in 1/2 cup cooked, diced ham or crumbled cooked sausage into the spinach before baking to make it heartier.
Nutritional Highlights
- Eggs deliver high-quality complete protein and choline, important for brain health.
- Spinach provides iron, vitamin K, and folate—pairing it with eggs enhances nutrient variety.
- Allergen note: contains eggs and dairy by default; adapt for dairy-free if needed. Portion guidance: one ramekin with 1–2 eggs per person is a sensible single serving.
Troubleshooting Common Issues
- Runny whites but set yolks: your oven temperature may be too low or eggs were added cold; use 375°F (190°C) and room-temp eggs.
- Watery spinach base: always squeeze or drain cooked spinach thoroughly before combining with cream and cheese.
- Overcooked yolks: check eggs at 10 minutes; every oven is different—remove when whites are set and yolks wobble slightly.
Frequently Asked Questions
Q1: Can I bake this in a cast-iron skillet for multiple servings?
A1: Yes—use a well-seasoned 10–12 inch cast-iron skillet, spread the spinach mixture evenly, crack 6–8 eggs spaced apart, and bake at 375°F (190°C). Cooking time will increase slightly—check at 14 minutes and adjust until whites set.
Q2: How do I get perfectly runny yolks without undercooked whites?
A2: Use room-temperature eggs and a hot oven (375°F/190°C). Make a shallow well in the spinach so whites can spread and set; bake until the whites are opaque and set but the yolks still wobble, usually 12–15 minutes.
Q3: Can I prepare the spinach mixture ahead of time?
A3: Yes—cook and cool the spinach-cream-cheese mixture, store in the fridge up to 48 hours, then portion into ramekins and add eggs just before baking for best texture.
Q4: What cheese works best if I don’t have Parmesan?
A4: Gruyère, fontina, or a mild cheddar all work well; choose a cheese that melts smoothly—use about 1/3 to 1/2 cup grated for 4 servings.
Conclusion
For another trusted take and serving ideas, you can compare techniques with this detailed write-up on Baked Eggs Florentine.
Print
Baked Eggs Florentine
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A simple and elegant dish of tender spinach, creamy cheese, and gently set eggs, perfect for brunch or a cozy breakfast.
Ingredients
- 6–8 cups fresh spinach (about 10 oz)
- 1 tablespoon olive oil
- 1 small garlic clove, minced
- 2–3 tablespoons crème fraîche or heavy cream
- 1/3 cup grated Parmesan cheese
- Salt and pepper, to taste
- 1–2 large eggs per ramekin
- 1 tablespoon cream, for topping
Instructions
- Preheat the oven to 375°F (190°C).
- Sauté the spinach with olive oil and minced garlic until wilted, then squeeze out excess liquid.
- Stir in crème fraîche and Parmesan, season with salt and pepper.
- Divide the spinach mixture into buttered 6-ounce ramekins, making a shallow well in each.
- Crack 1–2 eggs into each ramekin, top with an extra tablespoon of cream and a sprinkle of cheese.
- Bake in a water bath or directly on a rimmed baking sheet for 12–15 minutes until the whites are set but the yolks remain slightly soft.
Notes
Serve with crusty toasted sourdough or garlic-rubbed toast for a delightful contrast.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Brunch
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 ramekin
- Calories: 350
- Sugar: 1g
- Sodium: 400mg
- Fat: 26g
- Saturated Fat: 10g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 3g
- Protein: 19g
- Cholesterol: 370mg