Dinner

Baked Eggs Florentine Recipe

ByLila Prescott November 17, 2025November 17, 2025

Introduction

Baked Eggs Florentine is a comforting and elegant dish featuring creamy spinach and perfectly baked eggs. It’s simple to prepare and makes a delightful breakfast, brunch, or light dinner for four.

The image shows a close-up of a black pan with two cooked eggs surrounded by creamy white sauce mixed with wilted dark green spinach leaves. The eggs have bright orange yolks in the center, slightly shiny and topped with black pepper. The creamy sauce is thick and smooth, covering most of the spinach and eggs, with some browned spots on top. A wooden spoon lifts some of the spinach and sauce, revealing the texture underneath. In the top left corner, there are pieces of toasted bread with a golden-brown crust resting on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pound spinach (fresh or frozen, thawed and squeezed of moisture)
2 tablespoons unsalted butter

2 cloves garlic (minced)
1 cup heavy cream

1 tablespoon lemon zest
2 tablespoons lemon juice (freshly squeezed)

⅛ teaspoon nutmeg (freshly grated)
Salt and pepper (to taste)
½ cup grated Parmesan cheese (plus extra for topping)

4 large fresh eggs

Instructions

Step 1: Preheat the oven to 375°F (190°C).
Step 2: Wash spinach leaves thoroughly to remove any dirt or grit. Drain well.

Step 3: Melt the butter in a 10 to 12-inch oven-safe skillet over medium heat.
Step 4: Sauté the minced garlic in the melted butter until fragrant, about 1 minute.
Step 5: Gradually add the spinach to the skillet, stirring occasionally until wilted. Season with salt and pepper.

Step 6: Reduce the heat and add the heavy cream, lemon zest, and lemon juice to the skillet. Stir in the nutmeg and simmer until slightly thickened.
Step 7: Incorporate the grated Parmesan cheese into the spinach mixture. Taste and adjust salt and pepper as needed.
Step 8: Create four wells in the spinach mixture and crack one egg into each well. Season the eggs with salt and pepper.

Step 9: Sprinkle additional Parmesan cheese over the spinach, avoiding the egg yolks.
Step 10: Bake in the preheated oven for 12 to 15 minutes until egg whites are set but yolks remain slightly runny.
Step 11: Allow the dish to rest for a few minutes before serving.

Tips & Variations

Use fresh spinach for a brighter flavor, or well-drained frozen spinach in a pinch.
For a richer dish, substitute half-and-half for the heavy cream.
Add a pinch of red pepper flakes with the garlic for a subtle heat.

Serve with toasted bread to soak up the creamy sauce and runny yolks.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven at 325°F (160°C) until warmed through, or briefly in the microwave, though the texture of the eggs may change.

How to Serve

A black cast iron skillet holds a cooked dish with three sunny-side-up eggs evenly spaced on a creamy, textured base of wilted dark green spinach mixed with melted cheese, speckled with black pepper. The skillet rests on a white marbled surface, with a folded white cloth draped over the handle. To the top left, there is a white cup filled with black coffee on a matching saucer, and at the top right and bottom right corners, there are slices of crusty toasted bread with a golden-brown edge. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen spinach instead of fresh?

Yes, frozen spinach works well. Just make sure it is completely thawed and squeezed dry before cooking to avoid excess moisture.

How do I know when the eggs are done?

The eggs are ready when the whites are fully set and opaque but the yolks remain slightly runny. This usually takes about 12 to 15 minutes in the oven.