Baked Eggs Florentine, a twist on the classic florentine dish. Rich and indulgent this dish is perfect for a celebratory brunch.
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:
- 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.
- Add the spinach, start with half and once that has wilted down add the remainder. Stir it occasionally.
- 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.
- Eggs, make 4 little hollows in the spinach then carefully break the eggs into the hollows.
- 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!
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.
More Great Breakfast or Brunch Recipes:
- Loaded Veggie Skillet
- Smashed Avocado on Toast
- Garlic Mushroom Bruschetta
- Spinach Quiche
- Shakshuka with Spinach and Feta
Baked Eggs Florentine
- 1/4 cup butter (50g)
- 2 banana shallots finely chopped
- 2 cloves of garlic minced
- 1 1/3 cups of baby spinach (300g)
- 1 cup heavy cream (double cream 250ml)
- 1/2 tsp grated nutmeg
- 1 tsp Dijon mustard
- 4 large free-range eggs
- 1/4 cup parmesan cheese (vegetarian hard Italian cheese) 30g
- 1/4 tsp ground black pepper + some freshly cracked black pepper for serving
- 1/4 tsp sea salt
- 2 tbsp chopped flat-leaf parsley + more for garnish if required
- 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 bowl 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.
- 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 skilletcast 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.