Name: Baked Eggs Florentine
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: French
Ingredients: 1 tablespoon olive oil; 1 small onion, finely chopped; 2 cloves garlic, minced; 5 cups fresh spinach, roughly chopped; 1/4 cup heavy cream; Salt and black pepper, to taste; 1/4 teaspoon ground nutmeg (optional); 4 large eggs; 1/3 cup grated Parmesan cheese; Butter or oil, for greasing ramekins

A wholesome and elegant twist on a classic brunch favorite, these Baked Eggs Florentine are nestled on a bed of creamy sautéed spinach and topped with perfectly baked eggs and melted Parmesan cheese. I find this dish to be incredibly comforting, yet so easy to prepare. It’s ideal for brunch, a light lunch, or even a simple dinner when I want something warm, satisfying, and full of flavor.

Why You’ll Love This Recipe

I love how this dish balances richness and simplicity. The creamy spinach base adds a decadent touch while still feeling healthy thanks to all that fresh spinach. Baking the eggs right on top means I get those perfectly soft yolks without fuss, and the Parmesan on top gives just the right hit of savory goodness. It’s a one-dish wonder that looks impressive but comes together quickly — making it one of my go-to recipes for weekend brunches or anytime I’m entertaining.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 tablespoon olive oil

1 small onion, finely chopped

2 cloves garlic, minced

5 cups fresh spinach, roughly chopped

1/4 cup heavy cream

Salt and black pepper, to taste

4 large eggs

1/3 cup grated Parmesan cheese

1/4 teaspoon ground nutmeg (optional)

Butter or oil, for greasing ramekins

Directions

I start by preheating the oven to 375°F (190°C) and lightly greasing four ramekins with butter or oil.

Then I heat olive oil in a skillet over medium heat and sauté the chopped onion for about 3–4 minutes until it’s softened.

I stir in the garlic and cook for another minute until it becomes fragrant.

Next, I add the chopped spinach and cook it until it wilts, which takes about 2–3 minutes.

I pour in the cream, season with salt, pepper, and a touch of nutmeg if I’m using it, then let it simmer for 2–3 minutes until slightly thickened.

I divide the creamy spinach mixture evenly among the prepared ramekins.

Carefully, I crack one egg into each ramekin, making sure not to break the yolk.

I sprinkle Parmesan cheese on top of each egg.

Then I place the ramekins in a baking dish and add hot water until it comes halfway up the sides of the ramekins.

I bake them for 12–15 minutes, or until the egg whites are set and the yolks are still runny — or longer if I want a firmer yolk.

Once done, I remove them from the water bath, let them cool slightly, and serve warm with toast or crusty bread.

Servings and timing

Servings: 4

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Calories: 210 kcal per serving

Variations

There are so many ways I like to change things up depending on what I have in the fridge. Sometimes I add a sprinkle of shredded mozzarella or Gruyère instead of Parmesan. For a smoky flavor, I’ll stir in some crumbled cooked bacon or smoked salmon to the spinach. If I want to make it dairy-free, I skip the cream and use a splash of coconut milk. And for extra texture, a layer of sautéed mushrooms beneath the spinach works beautifully.

Storage/Reheating

While I prefer these fresh out of the oven, I’ve also stored leftovers in the fridge for up to two days. I just cover the ramekins tightly with foil or plastic wrap. To reheat, I pop them in a 325°F (160°C) oven for about 10 minutes, or until warmed through. I try to avoid microwaving since it can overcook the eggs.

Related Recipes:

Crispy Salmon Bowls

FAQs

How do I know when the eggs are perfectly cooked?

I look for the whites to be set but the yolks still slightly jiggly. If I gently shake the ramekin and see a bit of movement in the center, that’s usually a sign it’s ready.

Can I make this ahead of time?

Yes, I sometimes prepare the spinach mixture a day in advance and keep it refrigerated. Then I just assemble and bake the eggs fresh when I’m ready to serve.

What can I use instead of ramekins?

If I don’t have ramekins, I use a muffin tin or a small baking dish. I just make sure to adjust the baking time since the egg thickness may vary.

Is this recipe keto-friendly?

Yes, it’s low in carbs and high in healthy fats, making it a great choice for a keto or low-carb diet.

Can I add meat to this dish?

Absolutely. I like to mix in cooked bacon, diced ham, or shredded rotisserie chicken to make it heartier.

Conclusion

Baked Eggs Florentine is one of those simple recipes that never fails to impress. I love how effortlessly elegant it looks, how nourishing it feels, and how versatile it can be. Whether I’m planning a weekend brunch, a light dinner, or just want something cozy on a weekday morning, this dish always hits the spot.

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