Baked Eggs Florentine (Print Version)
# Ingredients:
01 -
1 pound fresh spinach (or frozen, thawed and squeezed of moisture)
02 -
2 tablespoons unsalted butter
03 -
2 cloves garlic, minced
04 -
1 cup heavy cream
05 -
1 tablespoon lemon zest
06 -
2 tablespoons freshly squeezed lemon juice
07 -
⅛ teaspoon freshly grated nutmeg
08 -
Salt and pepper to taste
09 -
½ cup grated Parmesan cheese, plus extra for topping
10 -
4 large, fresh eggs
# Instructions:
01 -
Start by preheating your oven to 375°F (190°C). This dish comes together pretty quickly, so you want the oven ready to go.
02 -
If using fresh spinach, give those leaves a thorough wash to get rid of any dirt or grit hiding in there. Shake off excess water and set aside. If you're using frozen spinach, make sure it's completely thawed and squeeze out as much moisture as you can.
03 -
Grab a 10-12 inch oven-safe skillet (cast iron works beautifully here) and melt the butter over medium heat. Once it's bubbling, toss in the minced garlic and let it dance around for about a minute until it smells amazing but hasn't browned.
04 -
Add your spinach to the skillet in batches, stirring as you go. Don't worry if it looks like too much - spinach has a magical way of shrinking down to practically nothing! Season with a pinch of salt and pepper as it wilts.
05 -
Lower the heat and pour in the heavy cream, followed by the lemon zest and juice. Sprinkle in that fresh nutmeg (it makes all the difference!). Let everything simmer gently until it starts to thicken slightly, about 3-4 minutes.
06 -
Stir in the grated Parmesan until it melts into the sauce, creating a velvety texture. Take a quick taste and adjust the salt and pepper if needed - remember, the Parmesan adds saltiness too!
07 -
Using the back of a spoon, create four little wells in the spinach mixture - these are the perfect nests for your eggs. Carefully crack each egg into its own well, and sprinkle the tops with a bit of salt and pepper.
08 -
Scatter some extra Parmesan over the spinach, being careful to avoid covering those gorgeous yolks. The cheese will create a delicious golden crust as it bakes.
09 -
Transfer your skillet to the preheated oven and bake for 12-15 minutes. You're looking for set whites but still slightly runny yolks - though if you prefer firmer yolks, just add a few more minutes.
10 -
Give your masterpiece a few minutes to rest before serving. This helps everything settle and makes it easier to scoop out portions. Serve with crusty bread for soaking up all that creamy goodness!
# Notes:
01 -
This one-pan dish is perfect for a special weekend brunch but simple enough for a weekday breakfast-for-dinner situation.
02 -
If you notice a white film on the eggs after baking, don't worry! It's completely normal and safe to eat.
03 -
The sauce should still be a bit runny before going into the oven as it will continue to thicken during baking.
04 -
For an extra touch of luxury, add a few drops of truffle oil before serving.