Description
This Easy Baked Eggs Florentine brings together delicious flavors and simple preparation. It’s a fantastic option for brunch or a quick weeknight dinner, featuring fresh spinach, rich cream, and perfectly baked eggs that are sure to delight!
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)
Instructions
- Preheat the oven to 375°F.
- Warm 1 tablespoon of olive oil in a skillet, add torn bread, and cook while stirring until deeply golden and crisp; season with salt, pepper, and thyme before transferring aside.
- Add the remaining olive oil to the skillet and cook garlic and shallot, stirring constantly, 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 spinach evenly in the bottom of a gratin dish and create six shallow wells spaced evenly across the surface.
- Carefully crack one egg into each well, keeping yolks intact.
- Pour cream around the eggs, sprinkle with tarragon, salt, pepper, and a light dusting of nutmeg.
- Bake until egg whites are just set but yolks remain soft, about 15 minutes.
- Remove from oven, scatter toasted breadcrumbs over top, add extra herbs if desired, and serve immediately.
Notes
Using day-old bread enhances the crunchiness of the dish.
For a lighter version, consider using half-and-half in place of heavy cream.
Customize the herbs used to match your personal preference.
Nutrition
- Serving Size: 1 serving
- Calories: 310
- Sugar: 1g
- Sodium: 360mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 186mg