Name: Easy Baked Eggs Florentine
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Cuisine: Italian
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)

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Easy Baked Eggs Florentine is a delightful twist on the classic breakfast dish. The creamy richness of the eggs, coupled with sautéed spinach and savory herbs, creates a comforting meal that’s perfect for any morning. Whether you’re hosting a brunch or need a quick weekday breakfast, this dish is both satisfying and nourishing. You’ll love how the textures blend; the crisp edges from the bread juxtaposed with the velvety eggs creates a feast for the senses.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Easy Baked Eggs Florentine
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Easy Baked Eggs Florentine

I remember the first time I made baked eggs florentine. It was a chilly Sunday morning, and I craved something warm and hearty yet light. With minimal prep time, I quickly transformed day-old bread and fresh spinach into a delectable main course. The delightful aroma as it baked in the oven immediately lifted the spirits of everyone in the house. Trust me, making Easy Baked Eggs Florentine will quickly become a favorite in your recipe collection.

Why You’ll Love This Recipe

Simple & Quick: In just 20 minutes, you can whip up a stunning breakfast that impresses everyone.
Irresistible Flavor: The combination of earthy spinach, rich cream, and fragrant herbs makes each bite a taste sensation.
Eye-Catching Appeal: The vibrant colors make for an Instagram-worthy dish that looks as good as it tastes.
Flexible Serving: Perfect for breakfast, brunch, or even a light dinner—it adapts to any occasion.
Diet-Friendly Options: Easily customizable for gluten-free eaters by swapping out the bread and incorporating dairy-free cream alternatives.

Ingredients You’ll Need

1 ½ slices bread: Day-old bread works best. It adds a crispy texture when baked and holds up to the moisture of the eggs.
4 tablespoons olive oil: A must for sautéing. Use extra virgin for added flavor; you can substitute with avocado oil if preferred.
2 ½ teaspoons fresh thyme leaves: Freshly stripped from stems, this herb provides a lovely fragrant touch. Dried thyme can work in a pinch, but fresh is ideal.
3 cloves garlic: Minced garlic enhances the savory complexity of the dish. You can substitute with a teaspoon of garlic powder if needed.
1 large shallot: Finely chopped for sweetness, shallots offer a milder onion flavor. An onion can substitute if needed, but adjust the quantity.
7 oz baby spinach: Washed and well dried, this leafy green is key for a burst of color and flavor. You can use other greens, like kale or Swiss chard.
6 large eggs: Eggs should be at room temperature for even baking; fresher eggs will yield a better texture.
¾ cup heavy cream: Full-fat cream brings richness; substitute with half-and-half for a lighter option.
1 ½ tablespoons fresh tarragon: Finely chopped for a slightly sweet anise flavor. If unavailable, fresh dill or parsley can work.
1 pinch freshly grated nutmeg: Adds warmth and depth. Grate just before using for the best flavor.
Salt: Fine sea salt is preferred for enhancing taste; adjust to your liking.
Black pepper: Freshly cracked for seasoning, providing a subtle kick.

How to Make Easy Baked Eggs Florentine

Preheat the oven: Set your oven to 375°F (190°C) so it’s hot and ready to bake your scrumptious dish.

Toast the Bread: Warm 1 tablespoon of olive oil in a skillet over medium heat. Add the torn bread and cook, stirring continuously until it’s beautifully golden and crisp, around 5 minutes. Season with salt, pepper, and 2 teaspoons of fresh thyme before setting it aside.

Sauté Aromatics: In the same skillet, pour in the remaining 3 tablespoons of olive oil. Add the minced garlic and chopped shallot, cooking while stirring until fragrant and softened, about 3 minutes. Be careful not to let them brown as you want a gentle sweetness.

Add Spinach: Toss in the baby spinach and sauté just until wilted, seasoning lightly with salt. This should take about 1-2 minutes. Remove the skillet from heat once done.

Prepare the Baking Dish: Spread the sautéed spinach evenly across the bottom of a gratin dish. Create six shallow wells spaced out in the spinach to make room for the eggs.

Crack the Eggs: Carefully crack one large egg into each well, being mindful to keep the yolks intact as you do this.

Add Cream and Season: Pour the heavy cream around the eggs, being careful not to drown them. Sprinkle with fresh tarragon, a pinch of salt, cracked black pepper, and a light dusting of grated nutmeg.

Bake to Perfection: Transfer the dish to the oven and bake until the egg whites are set but the yolks remain soft, about 15 minutes. Keep an eye on it; the edges should start to bubble slightly.

Garnish and Serve: Once out of the oven, scatter the golden toasted breadcrumbs over the top. Feel free to add extra herbs for a pop of freshness, then serve immediately to enjoy at its peak.

Storing & Reheating

For room temperature, enjoyed immediately is best. If there are leftovers, store them in an airtight container in the refrigerator for up to 2 days. Avoid freezing this dish, as the texture may change significantly. When reheating, set your oven to 350°F (175°C), cover your dish with foil to avoid overcooking, and bake for about 10-15 minutes until warmed through.

Chef’s Helpful Tips

Ensure your eggs are at room temperature before cracking them into the dish; this helps them bake more evenly.
Pay attention while sautéing the garlic and shallots; they can quickly go from perfect to overcooked.
Consider a sprinkle of cheese like feta or goat cheese for an extra flavor dimension.
For an ideal texture, you may choose to slightly underbake the eggs, as they will continue to cook once out of the oven, providing a creamier consistency.
Let your dish rest for a few minutes before serving; this makes it easier to serve and enjoy.

The Easy Baked Eggs Florentine is not just a dish; it’s an experience. Every bite is a blend of crispy, creamy, and savory that can brighten up any breakfast or brunch table. Whether you stick to the classic recipe or get creative with your favorite ingredients, this dish is sure to be a hit in your home. Enjoy the cooking process and savor the delicious results!

Recipe FAQs

Can I use different greens instead of spinach?

Absolutely! You can use kale, Swiss chard, or even arugula. Just make sure to sauté them until wilted to maintain the right texture in your dish.

How can I make this dish dairy-free?

You can substitute the heavy cream with a plant-based alternative like oat or almond milk cream. Just ensure it has sufficient fat content for a creamy texture.

What if I want to add cheese?

Adding cheese is a fantastic idea! Feta, goat cheese, or even grated Parmesan would complement the flavors beautifully. Just scatter it over the top before baking.

Can I prepare this dish ahead of time?

Yes! You can sauté the spinach and prep the breadcrumbs the night before. Just assemble the dish in the morning and bake for a quick and easy breakfast.

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Easy Baked Eggs Florentine

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Author: Anna
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Yield: 6 servings 1x
Category: Breakfast
Method: Baking
Cuisine: Italian

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Description

This Easy Baked Eggs Florentine brings together delicious spinach, rich cream, and perfectly baked eggs for a delightful meal that’s simple to prepare—ideal for brunch or a comforting dinner!

Ingredients

Scale

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)

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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 until fragrant and softened, without browning.
Add the 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 evenly across the surface.
Carefully crack one egg into each well, keeping the yolks intact.
Pour the cream around the eggs, then sprinkle with tarragon, salt, pepper, and a light dusting of nutmeg.
Bake until the egg whites are just set but 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 will maximize crunchiness and texture.
Feel free to substitute or add other herbs like basil or parsley for added flavor.
This dish is best served immediately to enjoy the creamy yolks.