Baked Eggs Florentine

Baked Eggs Florentine

Baked Eggs Florentine  ~ a simple but delicious dish of baked eggs with spinach. This satisfying low carb recipe makes an elegant breakfast, brunch, or cozy dinner.

Baked Eggs Florentine, an easy and elegant breakfast or brunch dish that's low in carbs and high in flavor!

Can I just say I love this recipe? And it’s so EASY ~ I saute some aromatics (garlic and shallot,) throw in the spinach just long enough for it to wilt, and pile it all into a gratin dish. I nestle in the eggs, drizzle them with cream, top with a shower of chopped tarragon, and slide it into the oven. When they come out I hit them with a handful of rustic toasted bread crumbs and more fresh herbs. Lots of fresh cracked pepper, too.

Making Baked Eggs Florentine

I love anything cooked “a la Florentine” ~ it just means in the style of Florence (Italy), and it involves sauteed spinach and some type of creamy sauce. In the US, you’ll often see eggs Florentine as a variation of Eggs Benedict, on a spinach topped English muffin drenched in HOLLANDAISE SAUCE.

Adding cream to Baked Eggs Florentine

In this case the ‘sauce’ is simply a little bit of cream. The idea of baking eggs in a little cream with herbs is very European, and I think it’s the height of effortless elegance.

A gratin dish with Baked Eggs Florentine ready for the oven.

It only takes about 15 minutes in the oven ~ the whites will set and the yolks will still be perfectly runny.

If you love baked eggs, try my RED PEPPER BAKED EGG GALETTES ~ they’re individual eggs baked in puff pastry ~ they make a fabulous presentation, but are super easy. I do a version with MUSHROOMS, too.


Reader Rave ~

“Oh my, this was just so, so, so delicious! It is dishes like this that assure I’ll never make the leap from vegetarian to vegan: eggs and cream are just too luscious, especially atop my favorite food with herbs from my garden. Thankyouthankyouthankyou, Sue!.”  ~ Rusty


*This recipe comes from Williams Sonoma Taste

A gratin dish with Baked Eggs Florentine ready for the oven.
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3.5 from 44 votes

Baked Eggs Florentine

Baked Eggs Florentine  ~ a simple but delicious dish of baked eggs with spinach.  This satisfying low carb recipe makes an elegant breakfast, brunch, or cozy dinner.
Course Breakfast, brunch, or 'brinner'
Cuisine American
Total Time 30 minutes
Yield 4
Calories 310.88kcal
Author Sue Moran

Ingredients

  • 1 slice bread torn into rough crumbs
  • 3 Tbsp olive oil
  • 2 tsp fresh thyme leaves
  • 2 cloves garlic
  • 1 large shallot
  • 5 ounce tub of baby spinach
  • 4 large eggs
  • 1/2 cup heavy cream
  • 1 Tbsp fresh chopped tarragon
  • pinch of freshly grated nutmeg
  • salt and black pepper

Instructions

  • Set oven to 375F
  • Add a tablespoon of oil to a skillet and stir fry the bread crumbs for about 10 minutes until they are browned and crispy. Hit them with a little salt and pepper, and add the thyme. Set aside.
  • Heat the remaining oil in the skillet and saute the garlic and shallot for a couple of minutes, stirring constantly. Add the spinach and stir until it wilts. Season with a pinch of salt.
  • Put the spinach in the bottom of a gratin dish. Make four little indents for the eggs, and space them evenly around the dish.
  • Crack an egg into each indent. Pour the cream around the eggs, and top with the tarragon. Sprinkle with salt and fresh cracked black pepper. Finish with a dusting of fresh nutmeg.
  • Bake for 15 minutes, or until the whites are just set but the yolks are runny. Top with the breadcrumbs and more fresh herbs, if you like. Serve immediately.

Nutrition

Serving: 2 | Calories: 310.88kcal | Carbohydrates: 10.5g | Protein: 9.45g | Fat: 26.36g | Saturated Fat: 9.92g | Sodium: 361.41mg | Fiber: 1.96g | Sugar: 3.19g
The nutritional information for recipes on this site is provided as a courtesy and although theviewfromgreatisland.com tries to provide accurate nutritional information, these figures are only estimates.

Notes

  • Ovens are notorious for cooking unevenly, so if yours has a hot spot, rotate your dish once during cooking.
  • It’s best to stick to gratin style baking dishes for this recipe, if you want to cook for more, do it in multiple dishes. If you try to bake too many eggs in one large casserole, the ones in the center won’t get done.
  • I use my classic oval gratin dish for so many things, it’s the perfect size for this egg dish. Many of the best brands are, not surprisingly, French. They come in all colors and sizes, but this 24 ounce capacity is pretty standard. Click on the image for more info.

 

 

 

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26 Comments

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  • Reply
    Alexandra
    April 18, 2017 at 3:35 pm

    This is a great dish Sue! Only recently I had it with sour cream (instead of cream) and then changed it again and used low fat Greek yogurt et …voila! Not too much different, but quite lighter. But to be honest, your recipe with full cream is the best!

    • Reply
      Sue
      April 18, 2017 at 8:59 pm

      I’m interested in the sour cream, Alexandra, maybe thinned out with some lemon juice??

      • Reply
        Alexandra
        April 18, 2017 at 11:58 pm

        Lemon juice is a very good option. Others could be: kefir, milk, or yogurt thinned with milk. Here the sour cream is different in consistency to the one you have in CA; is thinner and not so sour.
        As a final touch I sprinkle chopped chives on the egg yolk.

  • Reply
    Mark
    April 17, 2017 at 6:11 pm

    Could you use kale instead of spinach. I have a garden full.

    • Reply
      Sue
      April 17, 2017 at 9:20 pm

      I thought about that, Mark, and yes, you could, but you probably would saute it a little bit longer in the skillet.

  • Reply
    Jennifer @ Seasons and Suppers
    April 17, 2017 at 5:56 pm

    Baked eggs are such a great dish, especially with spinach and herbs. I would enjoy this any time of day!

  • Reply
    Laura | Tutti Dolci
    April 17, 2017 at 3:57 pm

    I’m thinking this would be perfect for Monday night dinner – love the flavors of shallots and thyme!

  • Reply
    Tricia @ Saving Room for Dessert
    April 17, 2017 at 3:05 pm

    Gosh I love this dish – the addition of thyme and shallots is perfect. Spinach and eggs is a favorite breakfast of mine! Lovely – sharing and pinning 🙂 Hope you have a wonderful Easter!

  • Reply
    cheri
    April 17, 2017 at 2:49 pm

    This is my kind of brinner Sue, love simple but tasty dishes like this. You sure know how to make me change what I was making originally for dinner in a moments notice.

    • Reply
      Sue
      April 17, 2017 at 4:36 pm

      Haha ~ well, at least it’s easy 🙂

  • Reply
    Savvy
    April 17, 2017 at 1:36 pm

    Perfect way to end an ‘overfilled’ day….light, fresh, and GREEN!! Thanks for having ‘breakfast for dinner’!!

  • Reply
    kathi @ LaughingSpatula
    April 17, 2017 at 12:27 pm

    This looks fabulous and so easy! I love all things with eggs…runnier the better! Beautiful photos like usual!

  • Reply
    Chris Scheuer
    April 17, 2017 at 11:50 am

    Those before pics are as gorgeous as the finished product. I love the simplicity and beauty of this dish, so perfect for a spring breakfast or brunch!

  • Reply
    [email protected]'s Recipes
    April 17, 2017 at 11:00 am

    This proves again that DELICIOUS food doesn’t have to complicated! It looks so crazily fresh and tasty, Sue.

    • Reply
      Sue
      April 17, 2017 at 3:51 pm

      I’ve always loved baked eggs, I think the first ones I made were Ina Garten’s.

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