Baked Eggs Spinach Parmesan

Creamy garlicky spinach with a hint of lemon forms the base for baked eggs Florentine—a brunch classic that feels hearty yet elegant. The rich sauce hugs each perfectly cooked egg turning ordinary ingredients into something special enough for guests yet easy enough for a lazy Sunday at home.

I first made this baked eggs Florentine for a birthday brunch and everyone fought over the last scoop of sauce. It has been a family favorite since especially because my kids love dipping bread into the yolks.

Ingredients

• Fresh spinach: provides earthy flavor and a nutrient boost look for vibrant deep green leaves or use thawed frozen spinach that has been squeezed dry
• Unsalted butter: brings rich flavor and lets you control the salt content choose good quality butter for the best taste
• Garlic: adds aromatic depth use fresh cloves for full flavor
• Heavy cream: creates a luscious sauce real cream gives the best texture
• Lemon zest: brightens the dish and balances richness zest with a microplane for the freshest oils
• Lemon juice: lifts the creaminess with tartness use freshly squeezed for pure flavor
• Nutmeg: brings warmth and subtle complexity grate whole nutmeg if possible
• Salt and pepper: round out and heighten all the flavors season in stages for balance
• Parmesan cheese: adds salty umami freshly grated always melts best
• Eggs: are the creamy centerpiece always choose the freshest eggs you can find and check for cracks

Step-by-Step Instructions

Prep the Spinach:

Wash fresh spinach very well to remove all dirt drain thoroughly using a salad spinner or kitchen towel pat dry for best wilted results for frozen spinach squeeze out excess moisture to avoid a watery dish

Build the Aromatics:

Melt butter over medium heat in an ovenready skillet then add minced garlic stirring for one minute just until the aroma deepens but the garlic stays pale

Wilt and Season the Spinach:

Add spinach a handful at a time stirring gently as it wilts down season with salt and pepper to taste continue until all is combined and tender

Make the Cream Sauce:

Lower the heat and pour in the heavy cream followed by lemon zest and lemon juice sprinkle in the fresh grated nutmeg let the mixture simmer for a few minutes until it slightly thickens stirring occasionally

Add the Cheese:

Stir in the grated Parmesan cheese letting it melt into the sauce check for seasoning and adjust with more salt or pepper as needed

Nestle the Eggs:

With the back of a spoon make four small wells in the spinach mixture crack an egg into each well season the eggs gently with salt and pepper for layered flavor

Add the Topping:

Sprinkle extra Parmesan cheese generously over the creamy spinach being careful not to cover the yolks to keep them bright and visible

Bake to Perfection:

Transfer the skillet to the oven and bake at 375 degrees for about twelve to fifteen minutes egg whites should set but yolks remain soft check at the earliest time for runny yolks

Rest and Serve:

Let the skillet sit for a few minutes it allows the eggs to finish gently and makes serving easier scoop with a large spoon for the perfect bite

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My favorite part is the rich creamy sauce which gets more flavorful with every bite. Once I made this for a Mother’s Day brunch and we all fought over the crispy cheesy bits at the edge of the pan—no crumb was left behind.

Storage Tips

If you have leftovers let the dish cool fully then spoon portions into airtight containers. Refrigerate for up to two days. Reheat gently in the oven covered with foil at a low temperature to preserve the creamy sauce and keep the eggs tender. Avoid microwaving the eggs as it can make them rubbery.

Ingredient Substitutions

You can swap fresh spinach with well drained and squeezed frozen spinach for convenience. If you do not have heavy cream try using half and half for a slightly lighter sauce. Gruyere or Pecorino Romano cheese offers a different but delicious spin in place of Parmesan. For a dairy free option use olive oil and a splash of coconut cream and leave out the cheese.

Serving Suggestions

Baked eggs Florentine is perfect with crusty sourdough toast or a baguette to soak up the sauce. It pairs well with a fresh salad of mixed greens or sliced ripe tomatoes. For a bigger brunch spread serve alongside crispy roasted potatoes or smoked salmon.

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Cultural Context

Eggs Florentine is a spin on the French eggs Benedict tradition with a creamy spinach bed replacing the classic ham or English muffin. The name Florentine hints at Italian influence where spinach is a beloved pairing for rich egg dishes.

Recipe FAQs

→ Can I use frozen spinach instead of fresh?

Yes, thaw and squeeze out excess moisture from frozen spinach before cooking to prevent a watery dish.

→ How do I keep the egg yolks runny while baking?

Bake just until whites are set but yolks jiggle slightly. Check at 12 minutes for best results.

→ Can I prepare the spinach mixture ahead?

Yes, sauté and assemble the spinach mixture in advance, then bake with eggs just before serving.

→ What type of pan works best for this dish?

An oven-safe skillet or shallow baking dish helps cook the eggs evenly and makes serving simple.

→ How can I add extra flavor?

Add a pinch of chili flakes, substitute Gruyère for Parmesan, or toss in sautéed mushrooms for variation.