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Baked Eggs Florentine Recipe

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4 from 87 reviews

Baked Eggs Florentine is a comforting and elegant breakfast or brunch dish featuring fresh baby spinach, creamy eggs baked in rich cream, and topped with crispy thyme-infused breadcrumbs. This recipe combines simple ingredients with delicate flavors and is perfect for a cozy meal that feels special without complicated preparation.

Ingredients

Breadcrumbs

  • 1 slice bread (torn into rough crumbs)
  • 3 Tbsp olive oil
  • 2 tsp fresh thyme leaves
  • salt and black pepper (to taste)

Spinach Mixture

  • 2 cloves garlic
  • 1 large shallot
  • 5 ounces baby spinach
  • salt (a pinch)

Main Ingredients

  • 4 large eggs
  • 1/2 cup heavy cream
  • 1 Tbsp fresh chopped tarragon
  • 1 pinch freshly grated nutmeg
  • fresh cracked black pepper (to taste)

Instructions

  1. Preheat Oven: Set your oven to 375 degrees F to prepare for baking the eggs and spinach mixture.
  2. Make Crispy Breadcrumbs: Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the torn bread crumbs and stir fry them for about 10 minutes until golden brown and crispy. Season with salt, black pepper, and the fresh thyme leaves, then set aside.
  3. Sauté Aromatics and Spinach: In the same skillet, heat the remaining 2 tablespoons of oil. Add minced garlic and finely chopped shallot, sautéing for 2 to 3 minutes while stirring constantly until fragrant. Add the baby spinach and stir until wilted. Season lightly with a pinch of salt and remove from heat.
  4. Prepare Baking Dish: Spread the sautéed spinach mixture evenly on the bottom of a gratin dish. Create four small indents spaced evenly across the spinach layer to hold the eggs.
  5. Add Eggs and Cream: Crack one egg into each indent carefully, ensuring the yolks remain intact. Pour the heavy cream evenly around the eggs, avoiding directly washing them away. Sprinkle the chopped tarragon, a pinch of nutmeg, salt, and freshly cracked black pepper over the top.
  6. Bake: Place the gratin dish in the preheated oven and bake for approximately 15 minutes. The whites should be just set while the yolks remain runny and soft.
  7. Finish and Serve: Remove from the oven and sprinkle the dish with the crispy thyme breadcrumbs and more fresh herbs if desired. Serve immediately for the best flavor and texture.

Notes

  • Use fresh herbs like thyme and tarragon for the best flavor impact.
  • If you prefer firmer yolks, bake a few minutes longer, watching closely to prevent overcooking.
  • This dish pairs wonderfully with a light salad or fresh fruit on the side.
  • For a gluten-free version, substitute the bread crumbs with gluten-free bread or crushed nuts.
  • Heavy cream can be swapped with half-and-half for a lighter dish, but the texture will be less rich.

Find it online: https://justsosavory.com/baked-eggs-florentine-recipe/