Easy Baked Eggs Florentine
Baked Eggs Florentine is a delightful dish that marries the creaminess of eggs with the freshness of spinach, all while being wrapped in a crispy, golden crust of toasted bread. Perfect for breakfast or brunch, this dish also brings a comforting warmth to those chilly mornings when you can’t decide what to whip up. The flavors harmonize beautifully, showcasing how simple ingredients can create something truly special in your kitchen.
Table of Contents
What’s more, this dish is not only satisfying but also an impressive centerpiece for any brunch gathering. The bright green spinach contrasts wonderfully with the sunny yolks of the eggs, making for an inviting visual that promises both taste and texture. Whether you’re looking to indulge in a leisurely weekend brunch or need a quick fix for a busy morning, Easy Baked Eggs Florentine is your answer. Give it a try; I promise it will become a favorite in your breakfast repertoire!
Why You’ll Love This Recipe
- Simple & Quick: Whip this up in just 5 minutes of prep and about 15 minutes of cooking for a delicious meal.
- Irresistible Flavor: The combination of savory, buttery eggs with fragrant garlic and fresh herbs creates an enticing aroma that fills your kitchen.
- Eye-Catching Appeal: The vibrant colors and delightful layers make this dish as pleasing to the eye as it is to the palate.
- Flexible Serving: Perfect for breakfast, brunch, or even a light dinner—you can enjoy this anytime!
- Diet-Friendly Options: Easily adaptable for vegetarians and can be made gluten-free with suitable bread alternatives.
Ingredients You’ll Need
- 1 ½ slices day-old bread: Using day-old bread enhances texture by creating a crunchier topping.
- 4 tablespoons olive oil: This adds rich flavor and helps crisp the bread; use extra virgin for the best taste.
- 2 ½ teaspoons fresh thyme leaves: Thyme complements spinach beautifully; you can substitute with oregano if needed.
- 3 cloves garlic, minced: Fresh garlic provides a warm, aromatic base for the dish.
- 1 large shallot, finely chopped: Shallots bring a hint of sweetness and depth to the dish.
- 7 oz baby spinach, washed and well dried: Fresh spinach is the star; frozen spinach can work but will change texture.
- 6 large eggs, room temperature: Room temperature eggs bake evenly and add creaminess to our dish.
- ¾ cup heavy cream: The cream contributes to the rich, smooth texture that is oh-so-satisfying.
- 1 ½ tablespoons fresh tarragon, finely chopped: Tarragon adds a unique anise-like flavor; substitute with dill if desired.
- 1 pinch freshly grated nutmeg: Freshly grated nutmeg adds warmth and depth; it’s key for flavor!
- Salt: A pinch of fine sea salt enhances all the flavors.
- Black pepper, freshly cracked: Freshly cracked black pepper brings a slight heat to balance the creaminess.
How to Make Easy Baked Eggs Florentine
Preheat the oven: Begin by preheating your oven to 375°F to ensure it’s hot and ready for baking as soon as you place your dish inside.
Toast the bread: In a skillet, warm 1 tablespoon of the olive oil over medium heat, add the torn day-old bread, and stir as it cooks. Keep it on the heat until the bread turns deeply golden and crisp—this should take about 3-4 minutes—but keep an eye on it to prevent burning. Once ready, season with salt, pepper, and 1 teaspoon of the fresh thyme, then transfer to a plate and set aside.
Sauté garlic and shallot: Add the remaining 3 tablespoons of olive oil to the skillet. Stir in the minced garlic and chopped shallot, cooking until they become fragrant and softened, about 2-3 minutes. Avoid browning them, as we want a gentle flavor rather than burnt notes.
Wilt the spinach: Toss in the well-dried baby spinach to the skillet, seasoning lightly with salt. Sauté just until the spinach wilts, which should take about 1-2 minutes. Turn off the heat and let this mixture cool slightly.
Arrange the spinach: Spread the wilted spinach evenly across the bottom of a gratin dish. Use a spoon to create six shallow wells in the spinach, spacing them out for the eggs.
Add the eggs: Carefully crack one egg into each well, ensuring the yolks remain intact. This will help to create that lovely runny center once baked.
Pour in the cream: Gently pour the heavy cream around the eggs, taking care to create a creamy pool for flavor. Sprinkle the tarragon, a pinch more salt, black pepper, and a light dusting of freshly grated nutmeg on top.
Bake the dish: Place the dish in your preheated oven and bake for about 15 minutes. Keep an eye on the egg whites; they should be just set while the yolks maintain a nice, soft consistency.
Top with breadcrumbs: Once out of the oven, scatter the previously toasted breadcrumbs over the eggs and spinach. Feel free to add more herbs at this point if you like. Serve immediately, preferably alongside some fresh crusty bread or a light salad!
Storing & Reheating
If you have any leftovers, let them cool completely before storing. You can keep the dish at room temperature for a couple of hours, but it’s best to refrigerate it in an airtight container where it will last for up to 3 days. This dish can also be frozen for later enjoyment, ideally within 3 months. When reheating, pop it in a 350°F oven for about 10-12 minutes until warmed through; however, note that the eggs may not have quite the same texture as freshly baked.
Chef’s Helpful Tips
- Avoid overcooking the eggs; remember, the yolks should remain soft and creamy. If unsure, it’s better to slightly underbake.
- Room temperature eggs will help the dish cook more evenly, so consider taking them out of the fridge about 30 minutes before using.
- Using fresh herbs enhances the dish’s flavor considerably; don’t skimp on the tarragon or thyme!
- If you prefer a slightly spicier kick, add a pinch of red pepper flakes to the spinach mixture.
- You can prep the spinach and bread topping ahead of time and assemble right before baking, saving you time in the morning rush.
- This dish is perfect for customizing—swap in your favorite greens or add cheese for a richer experience.
Baked Eggs Florentine brings warmth and comfort to any breakfast table. It’s satisfying, packed with flavor, and showcases fresh ingredients beautifully. Encouraging creativity, I invite you to try different greens or spices, making this dish distinctly yours. Gather your loved ones, enjoy a cup of coffee, and dig into this warm meal that’s sure to bring smiles all around.
Recipe FAQs
Can I use frozen spinach instead of fresh?
Absolutely, frozen spinach is a convenient option. Just be sure to thaw and thoroughly drain it before use to avoid excess moisture in the dish.
What’s the best way to serve Baked Eggs Florentine?
This dish shines as a brunch centerpiece, served alongside an arugula salad or crusty bread. It’s also delightful with a side of fresh fruit!
How do I prevent the egg yolks from breaking when cracking them?
To avoid breaking the yolks, gently crack the eggs directly into a separate bowl first. This way, you can easily transfer the whole yolk to the wells without any fuss.
Can I make this dish ahead of time?
While it’s best enjoyed fresh, you can prepare the spinach and breadcrumb topping in advance. Assemble right before baking for optimal taste!
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📖 Recipe Card
Easy Baked Eggs Florentine
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 6 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: Italian
Description
This Easy Baked Eggs Florentine features creamy eggs atop a bed of wilted spinach and crunchy bread. With simple ingredients and minimal prep, it’s perfect for a satisfying breakfast or brunch that everyone will love.
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
Instructions
- Preheat the oven to 375°F.
- Warm 1 tablespoon of olive oil in a skillet, add the torn bread, and cook while stirring until deeply golden and crisp. Season with salt, pepper, and thyme, then set aside.
- Add the remaining olive oil to the skillet, cook the garlic and shallot until fragrant and softened without browning.
- Add spinach to the skillet and cook just until wilted, seasoning lightly with salt, then remove from heat.
- Spread the cooked spinach evenly in the bottom of a gratin dish and create six shallow wells across the surface.
- Crack one egg into each well, keeping the yolks intact.
- Pour the cream around the eggs, sprinkle with tarragon, salt, pepper, and a light dusting of nutmeg.
- Bake until the egg whites are just set but yolks remain soft, about 15 minutes.
- Remove from the oven, scatter the toasted breadcrumbs over the top, add extra herbs if desired, and serve immediately.
Notes
Using day-old bread enhances the crunchiness of the dish.
Feel free to substitute spinach with other greens like kale for a different flavor.
For added flavor, experiment with different herbs such as basil or parsley.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 0g
- Sodium: 500mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 200mg
