Description
Baked Eggs Florentine is a warm and comforting breakfast dish featuring tender sautéed spinach combined with garlic, shallots, and cream, crowned with perfectly baked eggs and a sprinkle of Parmesan cheese. This French-inspired recipe offers a nutritious, elegant start to your day, with rich flavors and a delicate balance of creamy and savory elements.
Ingredients
Scale
Vegetables and Aromatics
- 1 small shallot, finely chopped
- 2 cloves garlic, minced
- 5 cups fresh baby spinach
Dairy and Eggs
- ¼ cup heavy cream
- 4 large eggs
- ¼ cup grated Parmesan cheese
- 1 tablespoon butter (for greasing ramekins)
Seasonings and Oils
- 1 tablespoon olive oil
- ¼ teaspoon ground nutmeg
- salt and pepper, to taste
Instructions
- Preheat Oven and Prepare Ramekins: Preheat your oven to 375°F (190°C). Lightly grease four ramekins with butter to prevent sticking.
- Sauté Aromatics: Heat olive oil in a skillet over medium heat. Add the finely chopped shallot and sauté until translucent, about 2 minutes. Add minced garlic and cook for an additional 30 seconds, releasing their fragrant flavors.
- Cook Spinach: Add the fresh baby spinach to the skillet and cook until it wilts, approximately 2 to 3 minutes, stirring occasionally to ensure even cooking.
- Add Cream and Seasonings: Stir in the heavy cream and ground nutmeg. Season the mixture with salt and pepper to taste. Continue cooking for another minute to blend the flavors.
- Assemble in Ramekins: Divide the spinach mixture evenly among the prepared ramekins. Create a small well in the center of each to hold the eggs.
- Add Eggs: Carefully crack one egg into each well, ensuring the yolks remain intact. Sprinkle grated Parmesan cheese evenly over each ramekin.
- Bake: Place the ramekins on a baking sheet and bake in the preheated oven for 12 to 15 minutes, or until the egg whites are set but the yolks remain slightly runny.
- Serve: Remove from the oven and serve warm for a delightful and nutritious breakfast experience.
Notes
- You can substitute kale or Swiss chard for the spinach if preferred.
- For a dairy-free version, use a plant-based cream alternative and omit the Parmesan cheese.
