Name: Baked Eggs Florentine
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 1 lb spinach (fresh or frozen, squeezed dry) Fresh = brighter flavor. Frozen = convenience. Either way: wring it like laundry.; 2 tbsp unsalted butter Or salted—just hold back on extra salt until tasting.; 2 garlic cloves, minced Smash, peel, mince. Or roast for a mellow vibe.; 1 cup heavy cream Half-and-half works, but won’t be as luxurious.; 1 tbsp lemon zest + 2 tbsp lemon juice Always zest before juicing! Adds sunshine brightness.; ⅛ tsp freshly grated nutmeg It’s the magic whisper that makes people go, “what is that?”; Salt & freshly ground black pepper Season in steps—taste as you go.; ½ cup grated Parmesan (plus extra to finish) Go fresh if possible—it melts like a dream.; 4 large eggs (room temp) Room temp = gentler, more even baking. Forgot? Soak them in warm water 5 minutes

Description

Baked Eggs Florentine is what happens when Sunday morning puts on a cashmere robe and slow-dances with flavor. Creamy lemon-kissed spinach, silky eggs, and Parmesan kissed by the oven’s golden heat—this dish feels like brunch at a tucked-away Parisian café… only it’s in your kitchen, and you’re the hero in the apron.

Ingredients

1 lb spinach (fresh or frozen, squeezed dry)

Fresh = brighter flavor. Frozen = convenience. Either way: wring it like laundry.
2 tbsp unsalted butter

Or salted—just hold back on extra salt until tasting.
2 garlic cloves, minced

Smash, peel, mince. Or roast for a mellow vibe.
1 cup heavy cream

Half-and-half works, but won’t be as luxurious.
1 tbsp lemon zest + 2 tbsp lemon juice

Always zest before juicing! Adds sunshine brightness.
⅛ tsp freshly grated nutmeg

It’s the magic whisper that makes people go, “what is that?”
Salt & freshly ground black pepper

Season in steps—taste as you go.
½ cup grated Parmesan (plus extra to finish)

Go fresh if possible—it melts like a dream.
4 large eggs (room temp)

Room temp = gentler, more even baking. Forgot? Soak them in warm water 5 minutes

Instructions

Preheat oven to 375°F (190°C).
Place rack in the center. Grab a 10-inch oven-safe skillet or 9×9 baking dish.
Sauté aromatics:
Melt butter over medium heat. Add garlic and sizzle for about 1 minute until fragrant (don’t brown it!).
Add spinach:
Fresh? Add in batches, stir until wilted. Frozen? Warm it through. Squeeze out all excess water—too much moisture = soupy disaster.
Make the cream sauce:
Stir in cream, lemon zest, lemon juice, nutmeg, salt, pepper, and Parmesan.
Let simmer 3–5 minutes, stirring occasionally, until slightly thickened and creamy. Should gently coat the back of a spoon.
Assemble the base:
Pour the spinach mixture into your skillet or baking dish. Use a spoon to create 4 shallow “nests.”
Add eggs:
Crack each egg into a small ramekin or cup first (no surprise shells!), then gently pour one into each nest.
Top & bake:
Sprinkle extra Parmesan over everything. Bake uncovered for 12–15 minutes.
Start checking at 10 minutes—whites should be set, yolks jiggly like golden jelly. They’ll continue cooking slightly after you remove the dish from the oven.
Serve with love:
Let rest 2 minutes. Serve with toasted sourdough, crusty baguette, or even a flaky croissant for swooping through the sauce.

Notes

Make-Ahead Hack: Sauté spinach + cream mixture the night before. In the morning, warm it slightly, nest your eggs, and bake!
Want extra crunch? Toss panko or breadcrumbs with a little butter and Parmesan, sprinkle on top before baking.
Upgrade idea: Add smoked salmon, sautéed mushrooms, or caramelized onions into the spinach base.

Prep Time: 15 minutes
Cook Time: 15 minutes

Nutrition

Calories: 280 per serving, serves 2–4
Sugar: 1g
Fat: 22g
Carbohydrates: 5g
Fiber: 2g
Protein: 14g