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

Jump to Recipe · Leave a Review

Baked Eggs Florentine is a delightful dish that combines the richness of eggs baked in creamy goodness with the vibrant flavors of fresh spinach and aromatic herbs. This recipe beautifully balances textures—the crispy edges of baked eggs give way to soft yolks, while seasoned breadcrumbs provide the perfect finishing touch, creating an irresistible experience. The first time I made this dish for brunch, it turned a simple morning into a culinary celebration, and it quickly became a favorite in our household.

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

The beauty of Easy Baked Eggs Florentine lies in its simplicity and versatility. Whether you’re catering to a small gathering or preparing a cozy breakfast for yourself, this recipe ticks all the boxes. It’s quick to prepare, costs little, and ensures everyone leaves the table satisfied. I’m excited to share this treasured recipe with you—trust me, once you try it, you’ll want to make it regularly!

Why You’ll Love This Recipe

Simple & Quick: With just 5 minutes of prep and 15 minutes in the oven, you’ll have a delicious brunch on the table in no time.
Irresistible Flavor: The combination of creamy eggs, buttery spinach, and fresh herbs creates a flavor explosion that’s hard to resist.
Eye-Catching Appeal: The vibrant colors and inviting presentation make it a stunning centerpiece for any table.
Flexible Serving: Perfect for breakfast, brunch, or even a light dinner; it’s versatile enough for any occasion.
Diet-Friendly Options: You can easily substitute ingredients for gluten-free or dairy-free options, making it a friendly dish for various diets.

Ingredients You’ll Need

1 ½ slices bread: Day-old bread works best for a crispy texture. Feel free to substitute with whole wheat or gluten-free bread if needed.
4 tablespoons olive oil: Divided for cooking and sautéing. Extra virgin olive oil adds rich flavor, but you can use standard olive oil.
2 ½ teaspoons fresh thyme leaves: Essential for aromatic flavor. You can also use dried thyme in a pinch, but reduce the amount to 1 teaspoon.
3 cloves garlic: Minced for even flavor; fresh garlic elevates the entire dish. If you’re short on fresh, use 1 teaspoon garlic powder.
1 large shallot: Finely chopped to add sweetness. You can swap it for a small onion if that’s what you have on hand.
7 oz baby spinach: Washed and dried; it’s the star of this dish. You can use other greens like Swiss chard if desired.
6 large eggs: Room temperature for even baking. Take them out of the fridge about 30 minutes before cooking.
¾ cup heavy cream: Full-fat for richness. Substitute with half-and-half or a dairy-free alternative for lighter options.
1 ½ tablespoons fresh tarragon: Finely chopped to add freshness. If you don’t have tarragon, fresh parsley works well as an alternative.
1 pinch grated nutmeg: Just before using for enhanced warmth and depth. Freshly grated is ideal but use a pinch of ground nutmeg if fresh isn’t available.
Salt and black pepper: Use fine sea salt for seasoning; freshly cracked black pepper enhances flavor profile.

How to Make Easy Baked Eggs Florentine

Preheat the Oven: Begin by preheating your oven to 375°F, setting the stage for that golden, bubbling goodness to come.

Toast the Bread: Warm 1 tablespoon of the olive oil in a skillet over medium heat. Tear the 1 ½ slices of bread into bite-sized pieces and toss them into the skillet. Cook while stirring until the bread is deeply golden and crisp, about 3-4 minutes. Season with salt, pepper, and 1 teaspoon of thyme before transferring the toasted bread aside.

Sauté the Aromatics: Add the remaining 3 tablespoons of olive oil to the skillet. Introduce the minced garlic and finely chopped shallot, stirring constantly until they are fragrant and softened, about 2-3 minutes, ensuring they don’t brown.

Cook the Spinach: Toss the washed and well-dried baby spinach into the skillet. Cook just until it wilts, seasoning lightly with a pinch of salt. Once wilted, remove the skillet from heat; the smell will be fantastic!

Prepare the Baking Dish: Spread the wilted spinach evenly at the bottom of a gratin dish. Using a spoon, create six shallow wells across the spinach.

Add the Eggs: Carefully crack one large egg into each well, ensuring the yolks remain intact and pretty.

Pour in the Cream: Gently pour the ¾ cup of heavy cream around the eggs, being careful not to disturb them. Sprinkle with 1 ½ tablespoons of finely chopped tarragon, seasoning with salt and freshly cracked black pepper. Finally, lightly dust the surface with freshly grated nutmeg for that warm flavor boost.

Bake to Perfection: Slide the baking dish into your preheated oven and bake for about 15 minutes, or until the egg whites are just set while the yolks remain soft. Keep an eye on them; every oven is slightly different.

Final Touches and Serve: Remove from the oven and immediately scatter your delicious toasted bread crumbs over the top. Feel free to add any extra herbs for garnish before serving warm, and enjoy the comforting aroma that fills your kitchen!

Storing & Reheating

To store any leftovers, let them cool and transfer to an airtight container. Keep in the refrigerator for up to 2-3 days. If you want to freeze your Easy Baked Eggs Florentine, cling wrap tightly and keep in the freezer for up to 3 months. When ready to enjoy, reheat in the oven at 350°F for about 20 minutes, or until warmed through. Be aware that the texture of the eggs may change slightly, but refreshing it with a sprinkle of fresh herbs can elevate the flavor!

Chef’s Helpful Tips

Ensure the eggs are at room temperature for even baking.
Avoid overcooking the eggs; the yolks should remain runny for the perfect combination of creaminess.
For added texture, consider sprinkling some cheese over the eggs before baking, such as feta or Parmesan.
Fresh herbs are key; make sure to use them for the best flavor.
Feel free to increase the number of eggs if you’re serving more guests; just add a bit more cream!
Consider using a mix of spinach and other greens for a colorful touch and added nutrition.

Baked Eggs Florentine not only showcases the beauty of simple ingredients but also allows for plenty of room to express creativity. Whether you stick to the classic recipe or make it your own with substitutions and additions, I hope this dish brings warmth and joy to your table. Experimenting with flavors and serving styles can turn this dish into a cherished family tradition.

Recipe FAQs

Can I make this dish ahead of time?

You can prep your spinach and bread components in advance, storing them in the refrigerator for up to one day. When ready, simply assemble and bake as instructed.

What can I substitute for heavy cream in this recipe?

If you’re looking for a lighter option, consider using half-and-half. For a dairy-free version, coconut cream or unsweetened almond milk can work, though the richness will vary.

Can I add meat to Easy Baked Eggs Florentine?

Absolutely! Feel free to sprinkle in some cooked crumbled sausage or bacon into the spinach mixture before adding the eggs for a heartier dish.

How do I know when the eggs are done baking?

They are perfect when the whites are set, and the yolks jiggle slightly when gently shaken. Keep an eye on them during the last few minutes in the oven to avoid overcooking!