Baked Eggs Florentine Spinach

This comforting Baked Eggs Florentine recipe delivers restaurant-style flavor straight from your own oven the creamy spinach base with zesty lemon and nutty Parmesan is the perfect nest for just-set eggs I reach for this classic on slow Sunday mornings or whenever I need a meal that feels special without a lot of fuss

I first whipped this up to impress my in-laws and now it is the brunch dish my friends request when they visit There is something cozy and impressive about serving it straight from the oven

Ingredients

• Spinach: Fresh or use thawed frozen for convenience delivers clean green flavor and plenty of nutrients. Pick vibrant unwilted leaves or quality frozen spinach.
• Unsalted butter: Lets you control the seasoning and brings richness. Choose a good brand for pure flavor.
• Fresh garlic: Gives the aromatics a bright sharp backbone. Always pick firm cloves with papery skins.
• Heavy cream: Adds irresistible silkiness and makes the whole dish feel luxurious. Use the freshest cream you can get.
• Lemon zest and juice: Lift the creamy base and balance the richness. Go for unwaxed lemons with bright peels.
• Nutmeg: Freshly grated if possible gives subtle warmth and complexity. The aroma is most fragrant when grated just before using.
• Salt and pepper: Not just for eggs but to season every layer. Taste as you go for the best balance.
• Parmesan cheese: Grated right before adding ensures the best melt and flavor. Genuine Parmigiano Reggiano makes a big difference.
• Eggs: Large and fresh for golden yolks and perfect texture. Try for farm fresh if possible.

Step-by-Step Instructions

Prep the Oven and Spinach:

Preheat oven to 375 degrees Fahrenheit or 190 degrees Celsius. Wash spinach leaves scrupulously in cold water two or three times to get rid of hidden grit then drain in a colander and pat dry if using fresh. If frozen thaw thoroughly and squeeze in a clean towel until all water is gone.

Sauté Garlic in Butter:

Melt unsalted butter in an oven safe skillet over medium heat. Wait until butter foams but does not brown. Add minced garlic and cook gently for about one minute. You are looking for the garlic to be fragrant but not burnt as this forms the flavor base.

Wilt the Spinach:

Add spinach by big handfuls stirring with tongs or a spatula. As it softens the mound will shrink. Continue until every bit is wilted and bright green. Season with a generous sprinkle of salt and black pepper for layered flavor.

Make the Creamy Base:

Turn heat to low and pour in heavy cream. Add the fresh lemon zest and lemon juice as well as a dusting of nutmeg. Stir gently letting the mixture bubble and thicken slightly so it clings to the spinach. The sauce should be rich but not soupy.

Stir in Cheese and Taste:

Add the grated Parmesan cheese to the spinach mixture. Stir until it melts and the mixture has a creamy consistency. Taste and add more salt or pepper if needed. Remember this is the last chance before adding the eggs.

Nestle in the Eggs:

With the back of a spoon make four little wells in the creamy spinach. Crack an egg into each well. Sprinkle the eggs lightly with salt and pepper so every bite is seasoned.

Top with More Cheese and Bake:

Scatter extra grated Parmesan over the spinach avoiding the egg yolks for a lovely toasty topping. Slide the skillet into the preheated oven. Bake for about twelve to fifteen minutes until the whites are just set but the yolks remain runny for perfect spooning.

Rest and Serve:

Let the skillet stand for a few minutes out of the oven. This helps everything settle and makes for neater servings. Use a big spoon to serve straight from the skillet.

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Spinach is one of my favorite vegetables since childhood so seeing those greens and creamy eggs in a bubbling skillet always reminds me of the breakfast my mother would make on special occasions The aroma of nutmeg and lemon makes the whole kitchen feel like a café

Storage Tips

Leftovers can be covered and kept in the fridge for a day or two though the yolks will become more set on reheating For best results gently rewarm in a low oven and cover with foil Sprinkle with a bit of fresh cheese right before serving to revive the flavors

Ingredient Substitutions

If you do not have heavy cream try half and half or even whole milk for a lighter version Kale or chard can stand in for the spinach just make sure to cook until tender Gruyere or sharp cheddar provide nice flavor if you want to swap for Parmesan

Serving Suggestions

Pair with toasted sourdough or English muffins to soak up the golden yolks A crisp green salad with sharp vinaigrette turns it into a complete brunch Adding smoked salmon or crispy bacon makes it extra hearty

Cultural and Historical Context

Eggs Florentine refers to dishes pairing cooked eggs with creamy spinach in the French tradition Florence Italy is known for its love of spinach and the flavors of lemon nutmeg and Parmesan echo classic Tuscan ingredients Baked variations like this one are popular at holiday breakfasts around the world

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Serve this elegant dish with pride — it is sure to become a household favorite!

Frequently Asked Questions

→ Can I use frozen spinach for this dish?

Yes, just be sure to thaw and squeeze out excess moisture before adding it to the skillet.

→ How do I keep the egg yolks runny?

Bake just until the egg whites set. You can check after 12 minutes; avoid overbaking for soft yolks.

→ What can I serve with baked eggs Florentine?

Crusty bread, roasted potatoes, or a fresh green salad make excellent companions for this dish.

→ Can I substitute another cheese for Parmesan?

Yes, Gruyère, Pecorino, or Asiago work well for a different flavor profile.

→ Is heavy cream necessary?

While heavy cream makes it rich and silky, half-and-half can be used for a lighter version.