Baked Eggs Florentine Spinach (Print Version)
# Ingredients:
→ Main Components
01 -
450 g fresh spinach leaves or thawed, well-drained frozen spinach
02 -
2 tablespoons unsalted butter
03 -
2 cloves garlic, finely minced
04 -
240 ml heavy cream
05 -
1 tablespoon freshly grated lemon zest
06 -
2 tablespoons freshly squeezed lemon juice
07 -
0.5 g freshly grated nutmeg
08 -
Salt, to taste
09 -
Black pepper, to taste
10 -
60 g Parmesan cheese, finely grated, plus extra for topping
11 -
4 large eggs, fresh
# Instructions:
01 -
Preheat the oven to 190°C. If using fresh spinach, wash thoroughly and drain well to remove any grit.
02 -
Melt unsalted butter in a 25 to 30 cm oven-safe skillet over medium heat. Add minced garlic; sauté until fragrant, approximately 1 minute.
03 -
Add spinach to the skillet in batches, stirring until wilted. Season with salt and freshly ground black pepper.
04 -
Lower the heat and pour in heavy cream. Stir in lemon zest, lemon juice, and freshly grated nutmeg. Simmer gently until the mixture thickens slightly.
05 -
Stir in grated Parmesan cheese. Taste and adjust seasoning with additional salt and pepper if needed.
06 -
Create four wells in the spinach mixture. Gently crack one egg into each well. Season eggs lightly with salt and pepper.
07 -
Sprinkle extra Parmesan over the spinach, avoiding the egg yolks. Transfer the skillet to the oven and bake for 12–15 minutes or until egg whites are set and yolks remain slightly runny.
08 -
Allow the dish to rest for a few minutes before serving to enhance flavor and ease portioning.
# Notes:
01 -
Using well-drained spinach ensures the sauce remains creamy and prevents excess moisture.