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

Scale

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

Cook Mode Prevent your screen from going dark

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