Easy Baked Eggs Florentine
Baked Eggs Florentine is a dish that beautifully marries vibrant greens with the soothing richness of baked eggs. The creamy texture of the eggs provides a comforting way to wake up your taste buds, all enveloped in a delightful embrace of sautéed spinach and a sprinkle of herbs. This dish isn’t just for brunches; it’s perfect for cozy morning gatherings or even brunch-lunch hybrid occasions. Each bite is a gentle reminder that breakfast can be both nourishing and satisfying.
Table of Contents
You know, there’s something particularly rewarding about making Baked Eggs Florentine from scratch. The combination of toasty bread, fragrant garlic, and fresh herbs wafting through your kitchen is simply irresistible. Plus, the vibrant colors and layers feel like a culinary hug. Perfect for impressing family or friends, it’s a comforting dish that is not only easy to whip up but also feels special, making it a wonderful addition to your breakfast rotation. I can’t wait for you to try it!
Why You’ll Love This Recipe
- Simple & Quick: Ready in just about 25 minutes, this dish is a breezy option for any meal.
- Irresistible Flavor: The harmonious blend of spinach, garlic, and creamy eggs creates a taste that is both savory and uplifting.
- Eye-Catching Appeal: With its colorful presentation, this dish is sure to impress your guests and make your table look beautiful.
- Flexible Serving: Perfect for breakfast or brunch gatherings, and can even serve as a hearty lunch.
- Diet-Friendly Options: Easily adaptable for gluten-free diets by substituting the breadcrumbs.
Ingredients You’ll Need
- 1 ½ slices bread: Using day-old bread adds the perfect crunch. If you don’t have any, any hearty bread will do!
- 4 tablespoons olive oil: This versatile oil is essential for sautéing vegetables and toasting bread. You can substitute with butter for a different flavor.
- 2 ½ teaspoons fresh thyme leaves: Fresh thyme enhances the dish’s aroma. If not available, dried thyme works too, but use half the amount.
- 3 cloves garlic: Minced garlic provides a warm, savory flavor that makes this dish outstanding.
- 1 large shallot: Adds sweetness and depth. If you can’t find shallots, finely chopped onion can be used.
- 7 oz baby spinach: Fresh spinach gives the dish brightness and nutrition. You might also use kale if you prefer.
- 6 large eggs: Room temperature eggs bake more evenly; they also yield a beautifully runny yolk.
- ¾ cup heavy cream: The star for richness! If you’re looking for a lighter option, half-and-half is a great substitute.
- 1 ½ tablespoons fresh tarragon: This herb adds a unique flavor profile. If unavailable, fresh dill or basil work nicely too.
- 1 pinch freshly grated nutmeg: Nutmeg adds a warm, inviting note; make sure to use fresh for the best flavor.
- Salt and black pepper: For seasoning, fine sea salt is preferred, and freshly cracked pepper enhances the dish’s overall flavor.
How to Make Easy Baked Eggs Florentine
Preheat the oven: Start by setting your oven to 375°F (190°C). This will ensure it’s hot enough to bake your eggs to perfection.
Toast the bread: Warm 1 tablespoon of olive oil in a skillet over medium heat. Add the torn bread pieces and sauté until they become deeply golden and crispy. Season them lightly with salt, pepper, and 1 teaspoon of the fresh thyme before transferring them to a bowl and setting aside.
Sauté aromatics: In the same skillet, add the remaining 3 tablespoons of olive oil. Toss in the minced garlic and chopped shallot, stirring constantly until they’re fragrant and softened, about 2-3 minutes. Be careful not to let them brown.
Wilting spinach: Pile the washed and dried baby spinach into the skillet, cooking just until wilted and bright green. Lightly season the spinach with salt; this will bring its flavor to the forefront. Then, take the skillet off the heat.
Prepare the baking dish: Spread the sautéed spinach evenly in the bottom of a gratin dish, ensuring an even layer. Create six shallow wells in the spinach for the eggs.
Crack the eggs: Carefully crack one large egg into each of the wells you made, taking care to keep the yolks intact. This portioning ensures that every bite is bursting with eggy goodness!
Add cream and seasoning: Pour the heavy cream around the eggs, allowing it to pool beneath. Sprinkle the chopped tarragon over everything, season with salt, freshly cracked black pepper, and finish with a light dusting of freshly grated nutmeg for warmth.
Bake to perfection: Bake in the preheated oven until the egg whites are set and the yolks are still soft, approximately 15 minutes. You want to see the edges just firming up while keeping that beautiful runny yolk.
Finish and serve: Once out of the oven, sprinkle the toasted breadcrumbs over the top for a delightful crunch. If desired, add extra herbs for garnish. Serve immediately to enjoy the luscious blend of textures and flavors.
Storing & Reheating
To store leftovers, let the Baked Eggs Florentine cool to room temperature, then keep them in an airtight container in the refrigerator for up to 3 days. While this dish is best enjoyed fresh, you can freeze it for up to 3 months; just be aware that the texture may change after defrosting. When reheating, place in the oven at 350°F (175°C) until warmed through, about 10-12 minutes. To refresh, you might want to add a splash of cream before baking to revive the creaminess.
Chef’s Helpful Tips
- Ensure your eggs are at room temperature for better baking results; cold eggs can lead to uneven cooking.
- Be mindful not to brown the garlic too much; burnt garlic can give a bitter taste to your dish.
- Use fresh herbs if possible for a vibrant, flavorful finish.
- If the spinach feels too watery after cooking, make sure to drain it briefly to avoid excess moisture in the final bake.
- Experiment with other vegetables like roasted red peppers or mushrooms for added layers of flavor.
A dish like Baked Eggs Florentine is a triumph of contrasts – the creaminess of the eggs, the crunch of the bread, and the tender spin on earthiness from the sautéed greens. It’s the perfect vehicle for whatever seasonings or adaptations your palate craves. So, embrace the chance to add your spin and don’t hesitate to invite friends over to savor each forkful together.
Recipe FAQs
Can I make Baked Eggs Florentine ahead of time?
Yes, you can prepare the spinach and breadcrumb toppings in advance. Just store them separately in the fridge and assemble the dish before baking. It’s a great way to save time on a busy morning!
How should I adjust the baking time for different egg styles?
For firmer yolks, bake the eggs a bit longer, watching closely to make sure the whites remain set without overcooking the yolks. Start with five-minute increments until you reach your desired doneness.
Can I use frozen spinach instead of fresh?
Absolutely! Frozen spinach works just as well. Make sure to thaw and drain it thoroughly to remove excess moisture before sautéing.
What should I serve with Baked Eggs Florentine?
This dish pairs beautifully with crusty bread, fresh fruit, or a light salad. Consider serving with avocado toast or a side of roasted tomatoes for added flavor and nutrition!
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📖 Recipe Card
Easy Baked Eggs Florentine
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 6 servings 1x
- Category: Breakfast
- Method: Baked
- Cuisine: American
Description
Try this Easy Baked Eggs Florentine for a delightful meal! With its fresh spinach, rich cream, and delicate herbs, this dish is perfect for a quick dinner or a healthy breakfast.
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
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 before transferring aside.
- Add the remaining olive oil to the skillet, then cook the garlic and shallot, stirring constantly, until fragrant and softened without browning.
- Add the spinach to the skillet and cook just until wilted, seasoning lightly with salt, then remove from heat.
- Spread the 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 the cream around the eggs, then 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 provides a nice crunch in the dish.
Feel free to experiment with other herbs like parsley or dill for additional flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 1g
- Sodium: 500mg
- Fat: 26g
- Saturated Fat: 10g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 186mg
