Name: Easy Baked Eggs Florentine
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: American
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)

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Baked Eggs Florentine is a delightful combination of flavors and textures that brings a classic brunch dish to life. Imagine perfectly set eggs nestled in a bed of savory sautéed spinach, fragrant herbs, and crunchy breadcrumbs. This dish is not only visually stunning, but it also delivers on taste, making it a breakfast that feels special without being complicated. With its creamy richness and fresh herbal notes, it’s sure to awaken your taste buds and brighten your morning.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Easy Baked Eggs Florentine
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Easy Baked Eggs Florentine

When I first whipped up this Easy Baked Eggs Florentine for a gathering with friends, I was pleasantly surprised by how effortlessly it came together. The fragrance of garlic and olive oil filled the kitchen, drawing everyone in. We savored each bite, and I couldn’t help but feel a sense of joy sharing this comforting dish among loved ones. This recipe is versatile enough to serve for brunch or a cozy breakfast; it’s even a lovely dish to prepare for a lazy weekend morning with family. Trust me, once you try this recipe, it’s bound to become a favorite in your home.

Why You’ll Love This Recipe

Simple & Quick: With just a 5-minute prep time and 15 minutes of baking, you can have a fantastic dish ready in no time.
Irresistible Flavor: The combination of sautéed garlic and shallots, fresh spinach, and creamy eggs creates an unforgettable flavor experience.
Eye-Catching Appeal: Each individual egg in its well looks adorable and impressive when served—perfect for any brunch table.
Flexible Serving: Whether as a brunch highlight or a cozy breakfast, it’s suitable for any occasion.
Diet-Friendly Options: This recipe is vegetarian, making it a great option for those who may seek meatless meals.

Ingredients You’ll Need

1 ½ slices day-old bread: The slightly stale bread adds a delightful crunch when toasted.
4 tablespoons olive oil: Extra virgin is preferred for flavor but regular works; it’s essential for sautéing.
2 ½ teaspoons fresh thyme leaves: Adds a subtle earthy flavor that pairs beautifully with eggs and spinach.
3 cloves garlic (minced): For a rich, aromatic flavor that enhances the dish.
1 large shallot (finely chopped): Offers a touch of sweetness, softening the flavor of the garlic.
7 oz baby spinach: Fresh spinach makes for a vibrant and nutritious base.
6 large eggs (room temperature): Room temperature eggs bake more evenly, ensuring perfect custard-like yolks.
¾ cup heavy cream: This gives the dish a luxurious richness that balances the eggs.
1 ½ tablespoons fresh tarragon (finely chopped): Adds a lovely anise-like flavor that complements the eggs.
1 pinch freshly grated nutmeg: This warm spice heightens the richness of the cream.
Salt: Fine sea salt enhances flavors throughout the dish.
Black pepper (freshly cracked): Adds a touch of spice and enhances all the flavors.

How to Make Easy Baked Eggs Florentine

Preheat the Oven: Begin by preheating your oven to 375°F. This will ensure that your eggs cook evenly and perfectly.

Toast the Bread: Warm 1 tablespoon of olive oil in a skillet over medium heat. Add the torn 1 ½ slices of bread and cook, stirring frequently, until the bread turns deeply golden and crisp. Season with salt, pepper, and 2 ½ teaspoons of fresh thyme leaves, then set aside.

Sauté the Aromatics: Add the remaining 3 tablespoons of olive oil to the same skillet. Cook the minced 3 cloves of garlic and finely chopped large shallot, stirring constantly until the mixture becomes fragrant and softened without browning.

Cook the Spinach: Toss in the 7 oz of baby spinach to the skillet and cook just until wilted, seasoning lightly with salt, then remove it from the heat.

Prepare the Baking Dish: Spread the sautéed spinach evenly in the bottom of a gratin dish. Create six shallow wells across the surface, spacing them evenly.

Add the Eggs: Carefully crack one of the 6 large eggs into each well you’ve made, ensuring that the yolks remain intact.

Add the Cream and Seasoning: Pour ¾ cup of heavy cream around the eggs, being careful not to disturb them. Sprinkle with 1 ½ tablespoons of finely chopped fresh tarragon, a touch of salt, freshly cracked black pepper, and finish with a light dusting of freshly grated nutmeg.

Bake to Perfection: Place the baking dish in your preheated oven and bake until the egg whites are just set but the yolks remain soft, about 15 minutes. Keep an eye on them towards the end; they’re best when the yolks are still runny.

Finish & Serve: Once out of the oven, scatter the toasted breadcrumbs over the top. If desired, add extra herbs for a pop of freshness, and serve immediately while it’s warm and gooey!

Storing & Reheating

Leftovers can be stored at room temperature for 1-2 hours or in the refrigerator for up to 3 days. For best results, keep them in an airtight container. If you’d like to freeze portions, wrap them tightly in plastic wrap and keep for up to 3 months. To reheat, simply pop it back in the oven at 350°F for about 10 minutes until heated through, but note that the texture of the eggs may change slightly, so you might want to serve it with a sprinkle of fresh herbs to refresh the flavor.

Chef’s Helpful Tips

Room Temperature Eggs: Ensure your eggs are at room temperature before cracking; they set beautifully and bake evenly.
Don’t Overbake: Keep an eye on the oven towards the end—the perfect texture is when the whites are set and the yolks are still running.
Variations Galore: Feel free to swap in different greens like kale or add cooked bacon or crumbled feta for extra flavor.
Breadcrumbs Matter: Use day-old bread for the best crunch, and don’t skip out on toasting them—adds a lovely texture contrast.
Meal Prep: You can prepare the spinach mixture and bread ahead of time to make for a quicker prep in the morning.

Sometimes, it’s the simplest things in life that bring the most joy. This Easy Baked Eggs Florentine encapsulates that sentiment perfectly, with its harmony of flavors and textures. It’s a dish that celebrates fresh ingredients while being easy enough to whip up any day of the week. Whether you’re enjoying it solo with a cup of coffee or serving it at a gathering, each bite invites moments of connection and happiness.

Recipe FAQs

Can I make this dish in advance?

Absolutely! You can prepare the spinach and bread mixture a day ahead and store it in the fridge. However, it’s best to add the eggs and cream just before baking to maintain optimal texture.

Can I use frozen spinach?

Yes, in a pinch! If using frozen spinach, make sure to thaw it completely and squeeze out excess moisture before sautéing. This will prevent a watery dish.

What can I serve with Baked Eggs Florentine?

This dish pairs beautifully with crusty artisan bread or a light salad. For a heartier meal, consider serving it alongside some crispy bacon or sausage.

Can I substitute the heavy cream?

Sure! For a lighter version, you can use half-and-half or whole milk instead of heavy cream. Just keep in mind that the texture will change a little, being less rich and creamy.