• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
The Last Food Blog
  • All Recipes
    • Breakfast
    • Lunch
    • Appetizers
    • Dinner
    • Salads
    • Soup
    • Sides
    • Desserts
    • Cake
    • Treats
  • Breakfast
  • Lunch
  • Dinner
  • Meal Plans
  • About
    • Work with Me
    • Contact
    • Privacy Policy
menu icon
go to homepage
search icon
Homepage link
  • Home
  • About
  • All Recipes
  • Vegetarian Dinners
  • Lunch
  • Salads
  • Vegetarian Soups
  • Vegetarian Breakfast Recipes
  • Meal Plans
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
  • ×

    Home » Recipes » Baked Eggs Florentine

    Baked Eggs Florentine

    Published: July 17, 2019, Modified: April 21, 2020, By: Michelle Alston

    • Facebook152
    • Twitter
    Jump to Recipe

    Baked Eggs Florentine, a twist on the classic florentine dish. Rich and indulgent this dish is perfect for a celebratory brunch.

    Baked Eggs with spinach, cream and cheese

    This baked egg dish is such a great brunch dish. It's bursting with flavour and will definitely keep you going until dinner. This is by no means the classic eggs florentine, I've added a few extras to take this up a level. I've added some garlic and shallots to give this egg dish more flavour. I've also added a little dijon mustard to that cream cheese sauce. Parsley added to the cooked dish also adds a little freshness to what is a rich and filling dish. I wouldn't resign this dish to brunch alone though. It is perfectly acceptable to have this for a comforting supper too. Simply serve with some crusty bread and you're done.

    How to Make Baked Eggs Florentine:

    Step by step process to make Baked Eggs Florentine
    1. Sauté the shallots, melt the butter in an ovenproof skillet then add the finely chopped shallots. Cook them over a low to medium heat for about 10 minutes, stirring often, until they are golden brown. Then add the minced garlic and cook for just a minute.
    2. Add the spinach, start with half and once that has wilted down add the remainder. Stir it occasionally.
    3. Cream, add the cream to a small saucepan. Stir in the grated nutmeg, black pepper and the dijon mustard. Cook the cream over low heat, stirring every now and again until it has thickened.
    4. Eggs, make 4 little hollows in the spinach then carefully break the eggs into the hollows.
    5. Pour the cream into the skillet around the eggs. Sprinkle the grated cheese over the eggs and cream then add a little black pepper. Pop it in the oven and cook, covered, for 10 to 15 minutes.

    What Are Eggs Florentine?

    Eggs Florentine is a variant of eggs benedict, where spinach takes the place of the bacon. To cook something a la Florentine usually means that something is cooked on a bed of spinach and with a creamy sauce. The origins of this cooking method are not very clear, whether it started in Florence or France depends on who you talk too. What I do know is that eggs benedict is an American dish and eggs florentine are a variation on that!

    Baked Eggs with spinach, cream and cheese

    What to Serve with Baked Eggs Florentine:

    In my humble opinion, the best thing to serve with this dish is some very good crusty bread. If it's toasted all the better and then spread it liberally with some good butter.

    Baked Eggs with spinach, cream and cheese served with toast

    More Great Breakfast or Brunch Recipes:

    • Loaded Veggie Skillet
    • Smashed Avocado on Toast
    • Garlic Mushroom Bruschetta 
    • Spinach Quiche
    • Shakshuka with Spinach and Feta

    Did you make this Baked Eggs Florentine recipe? Rate it and leave a comment below to let me know what you think!

    Baked Eggs Florentine

    Baked Eggs Florentine

    Baked Eggs Florentine, with cream and cheese. This is a rich and indulgent dish, perfect for a celebratory brunch or weekend supper.
    5 from 17 votes
    Print Pin Rate
    Course: Breakfast, Brunch
    Cuisine: American, Fusion
    Prep Time: 10 minutes
    Cook Time: 30 minutes
    Servings: 4
    Calories: 435kcal
    Author: Michelle Alston

    Ingredients

    • ¼ cup butter (50g)
    • 2 banana shallots finely chopped
    • 2 cloves of garlic minced
    • 1 ⅓ cups of baby spinach (300g)
    • 1 cup heavy cream (double cream 250ml)
    • ½ teaspoon grated nutmeg
    • 1 teaspoon Dijon mustard
    • 4 large free-range eggs
    • ¼ cup parmesan cheese (vegetarian hard Italian cheese) 30g
    • ¼ teaspoon ground black pepper + some freshly cracked black pepper for serving
    • ¼ teaspoon sea salt
    • 2 tablespoon chopped flat-leaf parsley + more for garnish if required
    Prevent your screen from going dark

    Instructions

    • Preheat the oven to 392F / 200C.
    • Melt the butter gently in an ovenproof skillet. Add the finely chopped shallots and cook over a low to medium heat for about 10 minutes until they are golden brown.
      Add the minced garlic and cook for a minute.
    • Add a third of the spinach to the pan stir and let it wilt before you add another third of the spinach. Finally, stir in the remaining spinach, then add the black pepper and salt.
    • While the spinach is cooking pour the cream into a saucepan. Add the grated nutmeg and teaspoon of Dijon mustard. Bring slowly to the boil stirring often, until the cream has thickened.
    • Once the spinach has wilted, make 4 hollows for the eggs.
      Carefully break an egg into each hollow.
    • Pour the cream around the eggs then sprinkle the cheese over everything. Pop the pan in the oven, cover the pan with a lid then cook for 10 minutes. Remove the lid for the last 5 minutes.
    • Sprinkle the chopped parsley over the cooked dish and add some freshly cracked black pepper.
      Serve immediately with some crusty bread.

    Notes

    • Nutritional Information is approximate and is calculated using an online nutrition tool.
    • Butter, I used full-fat, salted butter. If you use any other butter there may be a difference in taste.
    • Cream, again this is full-fat heavy (double cream). If you use a light or low-fat cream you will not see the same results.
    • Spinach, I use baby spinach for this as it is slighty milder in flavour. 
    • Skillet, I used a 10 inch/25cm cast iron skillet with a loosely fitting lid.
    • Eggs, how long you cook this in the oven will depend on how you like your eggs. I like mine runny in a dish like this and that's why I recommend covering the eggs. If you don't cover the eggs they can dry out quite quickly and you will end up with dried out yolks.
    • Inspiration, this recipe was inspired by and adapted from this recipe from Delicious Magazine.

    Nutrition

    Calories: 435kcal | Carbohydrates: 7.3g | Protein: 8.8g | Fat: 42.4g | Saturated Fat: 26.5g | Cholesterol: 143mg | Sodium: 357mg | Potassium: 259mg | Fiber: 0.4g | Sugar: 0.5g | Calcium: 110mg | Iron: 0.7mg
    Did you Make this Recipe? Save it Today!Mention me on Instagram at @thelastfoodblog or tag #thelastfoodblog!
    « Smashed Avocado on Toast
    Cherry Tomato Bruschetta »
    • Facebook152
    • Twitter
    2 Free Recipe Ebooks

    Join my free email list to receive my 'Little Book of Curries' and 'Quick & Easy Dinners' ebooks. You'll also never miss a recipe!

    Reader Interactions

    Comments

    1. Stephanie Lee

      November 04, 2021 at 6:54 pm

      Hi, is this dish (or any part of it) able to be prepped beforehand and still keep its integrity? Thanks!

      Reply
      • Michelle Alston

        November 05, 2021 at 11:41 am

        Hi Stephanie, unfortunately, this dish is best made fresh. The only thing you could do is cook shallots beforehand.

        Reply
    2. Beth Poyner

      January 03, 2021 at 4:05 pm

      5 stars
      Delicious! Simple and easy to follow. I love the flavors. Will make again. ⭐️⭐️⭐️⭐️⭐️

      Reply
      • Michelle Alston

        January 03, 2021 at 4:38 pm

        Hi Beth, thank you so much! I'm so glad you liked it 🙂

        Reply
    « Older Comments

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Michelle alston profile

    Hi, I'm Michelle. I'm here to help you make deliciously good healthy food for you and your family. There will be no crazy long lists of ingredients, no hard-to-find ingredients, just simple, good food that everyone will enjoy

    More about me →

    Trending Recipes

    • Easy Vegetable Orzo Soup with Spinach
    • Creamy Cauliflower and Chickpea Curry
    • Butternut Squash and Chickpea Curry
    • Irish Vegetable Soup
    • Easy Quorn Bolognese
    • Easy Vegetable Pasta Bake

    Vegan Recipes

    • Air Fryer Baby Potatoes
    • Air Fryer Butternut Squash
    • Air Fryer Potato Wedges
    • Peanut Butter Stir Fry With Crunchy Veggies
    • Lentil and Potato Curry (Vegan)
    • Spicy Jackfruit Fajitas

    More Vegan Recipes

    Follow @thelastfoodblog

    • Facebook
    • Instagram
    • Pinterest
    • Twitter

    Subscribe for updates & FREE eBooks

    Join my free email list to receive my 'Little Book of Curries' and 'Quick & Easy Dinners' ebooks. You'll also never miss a recipe!

    Footer

    ↑ back to top

    As Featured In

    Logos of places this blog has been featured

    About

    • Privacy Policy
    • About TLFB

    Get in touch

    • Contact
    • Work with me

    Copyright© 2022 · The Last Food Blog · Made with  by Michelle Alston

    • 152
    4872 shares