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
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
- 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
- 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.
- 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.
Looked for a recipe with spinach because of the great nutritional value of the green, and I found your recipe. Am planning to make it this evening for supper. Reading over the recipe beforehand, I'm a little confused by the wording in Step 4: "Bring slowly to the bowl stirring often..." Do you mean "Bring slowly to a boil?" There are no bowls involved in this recipe as far as I can see, just an ovenproof skillet. Please clarify.
Hi Linda, yes it's "bring slowly to a boil". Thank you for bringing this to my attention, I fixed the error now. Best wishes, Michelle.
What a lovely breakfast option. Move on from classic egg breakfast. I will definitely give this a try. Looks really delicious.
Gorgeous! This would be a showstopper at a special brunch. I'm saving for holiday entertaining brunches for sure!
This looks like such a delicious and elegant meal, perfect for a celebration brunch. How can anything with eggs and heavy cream be anything but perfect?! I'll be giving this a try very soon
Simply beautiful! We love to make breakfast for dinner so I'm adding this to our menu this week.
This eggs Florentine is calling my name. I love having brunch on Sundays and this is definitely going on my Sunday brunch recipe list! It looks so creamy and delicious! Pinning for later!
Eggs Florentine is such a decedent dish. I love how simple you made this look to re-create! I can’t wait to try!
This looks absoultely delicious, just perfect to serve to guests for brunch.
This looks so delicious I will have to try this next time I make brunch. I like my yolks runny too so I will definitely be following your instructions about covering the pan 🙂
LOVE this recipe Michelle! My other half always laughs at me and my dedication to eating eggs in many different ways, and this dish is definitely going to be added to my list! Just looking at these photos makes my mouth water, and I feel super hungry now! 🙂 Perfect dish for fancy breakfast, lunch or dinner!
Loved reading about this nicely organized post and recipe. Would be great for a big celebratory brunch.
My family has been all about baked eggs for breakfast lately. I'm excited to try this florentine version! It looks delicious.
This dish looks like a breakfast and brunch meal! So delish! Pinned for later!
Wow this dish is looking yummy and delicious.
Wow, this looks beyond delicious! I know what I'll be cooking up for brunch tomorrow, probably with some nice chunky bread 🙂
This looks really yummy! Can't wait to make it and have a taste of this gorgeous baked eggs florentine.
Mama Maggie's Kitchen
Oh my! I need this Baked Eggs Florentine in my life. Must print your recipe. Thanks for sharing.
Wow! I'm so glad I found this recipe. Everything about it sounds amazing. This is the perfect dish to share with family for brunch. Giving it a try this weekend.
Thanks Michelle, I hope you enjoy it x