Easy Baked Eggs Florentine
There’s something undeniably comforting about a warm dish of Baked Eggs Florentine. This delightful combination of crispy bread, sautéed spinach, and perfectly baked eggs drizzled with rich cream embodies a breakfast experience that is both nourishing and indulgent. The vibrant color of the spinach paired with the golden yolks creates a visual feast, inviting you to dig in. Whether you’re making it for a leisurely weekend brunch or a cozy weekday breakfast, this dish is sure to impress with minimal effort.
Table of Contents
I first discovered this treat during a charming brunch outing with friends at a quaint little café, and immediately, I was captivated. The blend of flavors and textures stood out as a comforting yet elevated way to enjoy eggs. You don’t need to be a chef to recreate this dish; all it takes is some fresh ingredients and about 25 minutes of your time. The beauty of this Easy Baked Eggs Florentine is that it’s highly adaptable; feel free to sprinkle on your favorite cheeses or herbs to make it uniquely yours. I can’t wait for you to try it!
Why You’ll Love This Recipe
- Simple & Quick: In just about 5 minutes of prep and 15 minutes in the oven, you’ve got a delicious breakfast ready!
- Irresistible Flavor: The combination of nutty thyme, savory garlic, and creamy tarragon makes each bite absolutely divine.
- Eye-Catching Appeal: The vibrant green spinach and shimmering egg yolks make for a stunning presentation that’s perfect for sharing.
- Flexible Serving: Perfect for breakfast, brunch, or a light dinner; it fits in any occasion effortlessly.
- Diet-Friendly Options: Easily substitutable for gluten-free bread or dairy-free cream, two thumbs up for various diets!
Ingredients You’ll Need
- 1 ½ slices bread: Day-old bread provides a crunchy base that holds up to the cream without getting soggy.
- 4 tablespoons olive oil: Divided for cooking and sautéing; olive oil adds flavor and assists in crisping the bread.
- 2 ½ teaspoons fresh thyme leaves: These leafy gems impart a lovely earthy flavor; it’s best to use fresh rather than dried.
- 3 cloves garlic: Minced for even distribution of flavor, garlic elevates the dish with its savory aroma.
- 1 large shallot: Finely chopped, shallots lend a sweet undertone, enhancing the overall flavor profile.
- 7 oz baby spinach: Fresh, washed, and well-dried to ensure it wilts nicely without excess moisture.
- 6 large eggs: Room temperature ensures even baking, yielding perfectly set whites with runny yolks.
- ¾ cup heavy cream: Full-fat cream offers a rich and luxurious texture; opt for a quality brand for the best results.
- 1 ½ tablespoons fresh tarragon: Finely chopped for added depth of flavor, tarragon complements the eggs beautifully.
- 1 pinch freshly grated nutmeg: Grating just before use ensures a fresh taste; it adds warmth without overwhelming.
- Salt: Fine sea salt is preferred for even seasoning.
- Black pepper: Freshly cracked adds a lovely kick that brightens the dish.
How to Make Easy Baked Eggs Florentine
Preheat Oven: Start by preheating your oven to 375°F. This step is crucial for ensuring your eggs bake evenly.
Sauté Bread: Warm 1 tablespoon of the olive oil in a skillet over medium heat, then add the torn pieces of bread. Stir frequently until the bread is deeply golden and crisp. Season with a sprinkle of salt, freshly cracked black pepper, and 1 tablespoon of the fresh thyme before transferring the mixture to a bowl and setting it aside.
Cook Aromatics: In the same skillet, pour in the remaining 3 tablespoons of olive oil and add the finely chopped shallot and minced garlic. Stir continuously until fragrant and softened—aim for a lovely golden color without browning.
Add Spinach: Toss in the well-dried baby spinach and sauté it just until it wilts, which will only take a couple of minutes. Be sure to season lightly with salt for balance, then remove the skillet from heat.
Spread Spinach: Spread the cooked spinach mixture evenly across the bottom of a gratin dish. It’s important to create a nice, even layer so each bite has that delicious spinach flavor.
Nestle Eggs: Using a spoon, create six shallow wells in the spinach, spacing them evenly. Carefully crack one egg into each well, taking care to keep the yolk intact for that glorious runny center.
Add Cream & Season: Pour the heavy cream around the eggs, being careful not to disturb them. Sprinkle the chopped tarragon, a pinch of salt, and freshly cracked pepper over the whole arrangement. Lastly, dust everything with a light grating of nutmeg for a warm, aromatic finish.
Bake: Slide the gratin dish into the preheated oven and bake until the egg whites are just set and the yolks are still softly wobbly, which should take about 15 minutes. Keep an eye on them for the perfect texture!
Top with Breadcrumbs: Once the baking time is up, remove the dish from the oven and scatter your toasted breadcrumbs over the top. If desired, garnish with extra fresh herbs before serving immediately. Enjoy the wafting aromas as you dig in!
Storing & Reheating
Store leftover Baked Eggs Florentine in an airtight container in the fridge for up to 3 days. To reheat, simply place in a preheated oven at 350°F for about 10 minutes, or until warmed through. If you’d like to freeze it, allow it to cool completely before transferring it to a freezer-safe container. It can be stored for up to 3 months, but note that the texture may soften upon reheating. Refresh the flavor by adding a sprinkle of fresh herbs before serving.
Chef’s Helpful Tips
- Ensure your eggs are at room temperature to promote even cooking; this helps in achieving that perfect yolk consistency.
- Be careful not to overcook the eggs; you want those lovely, runny yolks!
- If you can, pre-toast your bread ahead of time for extra crunchiness.
- Experiment with different herbs or add some cheese to the spinach mixture for a richer flavor.
- If you don’t have a gratin dish, other oven-safe dishes will work just fine!
Savoring Easy Baked Eggs Florentine brings together simple, wholesome ingredients that create a flavor-packed meal. Don’t hesitate to tweak the recipe to your taste preferences. Play around with spices and herbs, or add in leftover veggies to make it uniquely yours! Serving this stunning dish can instantly lift any breakfast or brunch gathering, so it’s perfect for sharing with family and friends. Enjoy!
Recipe FAQs
Can I make this recipe dairy-free?
Absolutely! Substitute the heavy cream with a dairy-free alternative like coconut cream or almond milk. Just be sure to check for a thicker consistency, so it mimics the richness of cream as closely as possible.
What if I don’t have fresh herbs?
While fresh herbs enhance the flavor greatly, dried herbs can also work in a pinch. Use about 1/3 of the amount specified for fresh herbs, as dried herbs are more concentrated in flavor.
Can I prepare this dish ahead of time?
Yes! You can prep the spinach and breadcrumb mixture a day in advance and store them in the refrigerator. Just assemble and bake when you’re ready to serve!
How can I tell when the eggs are done?
Your eggs are perfectly cooked when the whites have set and there’s just a slight jiggle in the yolks. Keep an eye out for that beautiful golden color!
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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: Baking
- Cuisine: American
Description
Experience the delightful combination of fresh spinach, seasoned eggs, and rich cream in Easy Baked Eggs Florentine. This dish is simple to prepare and perfect for a quick, healthy breakfast or brunch that will impress your guests.
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, then set aside.
- Add the remaining olive oil to the skillet and 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 the yolks intact.
- Pour the cream around the eggs, sprinkle with tarragon, salt, pepper, and a light dusting of nutmeg.
- Bake until the egg whites are just set but the 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 enhances the crunchiness of the dish.
Ensure the eggs are at room temperature for a more uniform cooking process.
Feel free to add extra herbs or toppings to suit your taste.
Nutrition
- Serving Size: 1 serving
- Calories: 456
- Sugar: 1g
- Sodium: 350mg
- Fat: 38g
- Saturated Fat: 17g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 1g
- Protein: 12g
- Cholesterol: 210mg
