Easy Baked Eggs Florentine
Easy Baked Eggs Florentine brings a dash of elegance to your breakfast table while being incredibly simple to prepare. This delightful dish features creamy eggs nestled in a bed of vibrant spinach and toasty bread, topped with aromatic herbs. The moment you pull it from the oven, the bubbling cream and golden yolks call you to the table, promising a warm, comforting start to your day. Perfect for a cozy brunch or a quick weekday breakfast, this recipe shines whether you’re entertaining guests or treating yourself to a special morning.
Table of Contents
I first stumbled upon Baked Eggs Florentine during a leisurely Sunday brunch at a local café. The inviting aroma of baked eggs wafting through the air had me daydreaming about re-creating that experience at home. It became a staple in my kitchen, as it effortlessly combines fresh ingredients with savory flavors, making it one of those dishes everyone raves about. The best part? It’s easy on the wallet and even easier to whip up!
Why You’ll Love This Recipe
- Simple & Quick: With just 5 minutes of prep and a short 15-minute bake time, this dish makes breakfast a breeze.
- Irresistible Flavor: The combination of creamy eggs, sautéed shallots, and fresh spinach creates a fulfilling and rich taste that’s hard to resist.
- Eye-Catching Appeal: This dish looks impressive, making it perfect for hosting friends or family.
- Flexible Serving: Whether enjoyed for breakfast, brunch, or a light dinner, it’s versatile enough for any occasion.
- Diet-Friendly Options: You can easily adapt it to suit dietary preferences, making it a go-to for everyone.
Ingredients You’ll Need
- 1 ½ slices day-old bread: Days-old bread gets crispier in the oven, providing a perfect crunchy topping.
- 4 tablespoons olive oil: Divided for cooking the bread and sautéing the veggies, this adds flavor and richness.
- 2 ½ teaspoons fresh thyme leaves: These fragrant herby notes elevate the dish and blend beautifully with the eggs.
- 3 cloves garlic, minced: Adds depth and a warm aroma that fills your kitchen with inviting smells.
- 1 large shallot, finely chopped: Sweet and mild compared to onion, it complements the earthiness of the spinach.
- 7 oz baby spinach, washed: Light and healthful, spinach is packed with nutrients, adding both freshness and color.
- 6 large eggs, room temperature: Having them at room temperature helps them cook evenly for perfectly tender yolks.
- ¾ cup heavy cream: Rich and luscious, cream provides a silky texture and helps the flavors meld.
- 1 ½ tablespoons fresh tarragon, chopped: Its unique sweet-anise flavor brightens the dish and enhances the overall taste.
- 1 pinch freshly grated nutmeg: Nutmeg adds a warming spice that beautifully contrasts the creaminess of the eggs.
- Salt and black pepper: Essential for seasoning and elevating all the flavors in this comforting dish.
How to Make Easy Baked Eggs Florentine
Preheat the Oven: Start by preheating your oven to 375°F. This ensures that when your dish hits the oven, it cooks evenly and thoroughly.
Toast the Bread: Warm 1 tablespoon of olive oil in a skillet over medium heat. Tear the day-old bread into bite-sized pieces and toss it in the skillet. Stir continuously until it turns deeply golden and crisp, about 4-5 minutes. Once toasted, season it lightly with salt, pepper, and 1 teaspoon of fresh thyme, then set aside.
Sauté the Shallots and Garlic: In the same skillet, add the remaining 3 tablespoons of olive oil over medium heat. Once it warms, add the minced garlic and chopped shallot, stirring constantly until fragrant and softened, about 2-3 minutes. Be careful not to let them brown.
Add Spinach: Toss in the washed and dried baby spinach, cooking just until wilted, about 1-2 minutes. Lightly season with salt, then remove from heat. The vibrant green color and slight volume reduction of the spinach will signal that it’s ready.
Prepare the Gratin Dish: Spread the sautéed spinach evenly on the bottom of a gratin dish. Create six shallow wells in the spinach, evenly spaced for each egg you will crack.
Crack the Eggs: Carefully crack one egg into each well, ensuring that the yolks remain intact. This step requires a gentle hand; you want those beautiful golden yolks to shine!
Pour in the Cream: Slowly pour the heavy cream around the eggs, being cautious to avoid disrupting the yolks. Sprinkle with the chopped tarragon, a touch of salt, and cracked black pepper, finishing with a light dusting of freshly grated nutmeg. The cream will create a rich sauce as it bakes.
Bake to Perfection: Place the dish in your preheated oven and bake for about 15 minutes, or until the egg whites are just set while the yolks remain soft. The edges will be bubbling, and the aroma will make your heart sing!
Finish and Serve: Once done, pull it from the oven and sprinkle the toasted breadcrumbs over the top. If you’re feeling fancy, add a few extra herbs for freshness. Serve this dish immediately, while it’s still warm and inviting.
Storing & Reheating
Leftover Easy Baked Eggs Florentine can be stored at room temperature for up to 2 hours. If you have any leftovers, transfer the dish to an airtight container and refrigerate for up to 3 days. You can also freeze portions for up to 3 months. To reheat, simply warm it in a preheated oven at 350°F for about 10-15 minutes until heated through. Keep in mind that the texture may change slightly, but you can refresh it with a dollop of cream or a sprinkle of fresh herbs to bring back that freshly-baked vibe.
Chef’s Helpful Tips
- Use Day-Old Bread: Fresh bread doesn’t achieve the same crispy texture; day-old is your best friend here.
- Room Temperature Eggs: Letting your eggs come to room temperature before using them helps them bake evenly, creating that perfect poached effect.
- Spinach Prep: Make sure to wash and dry the spinach thoroughly; excess moisture can lead to a watery dish.
- Timing Matters: Check your eggs around the 12-minute mark. Ovens can vary, and you want that perfect runny yolk.
- Experiment with Herbs: If tarragon isn’t your style, feel free to swap it for dill or parsley for a different flavor.
Perfect for lazy weekends or a quick breakfast fix, this dish is sure to become a favorite. The combination of flavors and textures brings a sense of comfort that feels like a warm hug in a bowl. You’ll find yourself reaching for it again and again—maybe even at dinnertime!
Recipe FAQs
Can I make this dish ahead of time?
Absolutely! You can assemble Easy Baked Eggs Florentine without baking it, cover it, and store it in the fridge for up to 24 hours. Just pop it in the oven when you’re ready, adding a few extra minutes to the bake time.
What can I use in place of heavy cream?
If you’re looking for a lighter alternative, you can use half-and-half or whole milk. While the texture will differ slightly, it can still yield delicious results. You might just need to adjust the cook time a minute or two.
Can I add other ingredients?
Definitely! Feel free to mix in other veggies like diced tomatoes or mushrooms for added flavor. You can also sprinkle in some cheese for an extra layer of creaminess—feta or goat cheese work great in this dish.
How do I know when the eggs are done?
You want the whites to be set and just starting to firm up, while the yolks remain bright and softly jiggly. If you prefer firmer yolks, leave them in the oven for an additional minute or two, but keep a close eye on them!
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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
This Easy Baked Eggs Florentine showcases the rich flavors of spinach and eggs baked to perfection. With simple prep and fresh ingredients, it’s great for a quick yet satisfying meal.
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.
- In a skillet, warm 1 tablespoon of olive oil, add the torn bread, and cook while stirring until deeply golden and crisp. Season with salt, pepper, and thyme, then set aside.
- Add remaining olive oil to the skillet, then add garlic and shallot, stirring constantly until fragrant and softened without browning.
- Stir in spinach 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.
- Carefully crack one egg into each well, keeping yolks intact.
- Pour the cream around the eggs, sprinkle with tarragon, salt, pepper, and a light dusting of nutmeg.
- Bake for about 15 minutes, until egg whites are just set but the yolks remain soft.
- Remove from oven, sprinkle with toasted breadcrumbs, add extra herbs if desired, and serve immediately.
Notes
Using day-old bread adds the perfect crunch to the dish.
Fresh herbs can enhance the flavor significantly, so don’t skip them!
Serve immediately for the best taste and texture.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 220mg
