Baked Eggs Florentine
This comforting, creamy dish is a brunch classic with a luxurious twist. Wilted spinach, garlicky lemon cream, and rich baked eggs topped with golden Parmesan—every bite feels like a cozy morning indulgence. Serve with crusty bread and dive in!
- Prep Time: 10 mins
- Cook Time: 20 mins
- Total Time: 30 minutes
- Yield: 2–4 1x
Ingredients
1 lb spinach (fresh or frozen, thawed and squeezed dry)
2 tbsp unsalted butter
2 cloves garlic, minced
1 cup heavy cream
1 tbsp lemon zest
2 tbsp fresh lemon juice
⅛ tsp freshly grated nutmeg
Salt & black pepper, to taste
½ cup grated Parmesan cheese (plus extra for topping)
4 large eggs
Instructions
Preheat oven to 375°F (190°C).
In a skillet, melt butter over medium heat. Sauté garlic for 1 minute.
Add spinach and cook for 2–3 minutes until warmed and well mixed.
Stir in heavy cream, lemon zest, lemon juice, nutmeg, salt, and pepper.
Let the sauce simmer gently for 3–4 minutes until slightly thickened.
Stir in ½ cup Parmesan and cook until melted.
Transfer mixture to a greased baking dish. Make 4 small wells and crack an egg into each.
Top with extra Parmesan and bake for 12–15 minutes, or until egg whites are just set.
Serve warm with toast or roasted potatoes.
Notes
Elegant enough for brunch, easy enough for any day—this dish is a rich, creamy hug in a bowl.
Nutrition
- Calories: 300 per serving
- Fat: 25g
- Carbohydrates: 6g
- Protein: 15g
Find it online: https://minikitchenmagic.com/baked-eggs-florentine/