EASY BAKED EGGS FLORENTINE

Imagine the creamy, dreamy combination of perfectly baked eggs nestled in a bed of tender spinach and a decadent, cheesy sauce. This is Baked Eggs Florentine, and I promise, you’re just minutes away from experiencing brunch perfection in your own kitchen!

What You’ll Need: The Ingredients

Here’s everything you need to create this restaurant-worthy dish. Don’t worry, it’s all pretty common stuff!

For the Spinach

• 1 tablespoon olive oil
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 10 ounces fresh spinach, washed and roughly chopped
• Salt and freshly ground black pepper, to taste
• Pinch of nutmeg (optional, but highly recommended!)

For the Mornay Sauce

• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 2 cups milk
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 teaspoon nutmeg
• 1 cup Gruyère cheese, shredded (or a mix of Gruyère and Parmesan!)

For the Eggs

• 4 large eggs
• 4 tablespoons heavy cream (optional, for an extra touch of richness)

Optional Garnishes

• Fresh chives, chopped
• Red pepper flakes
• Toasted bread or English muffins, for serving

Step-by-Step: Let’s Get Cooking!

Don’t be intimidated! I’ll walk you through each step to ensure your Baked Eggs Florentine turns out perfectly.

Prep the Spinach

1. Heat the olive oil in a large skillet over medium heat. Add the onion and cook until softened, about 5 minutes.
2. Add the garlic and cook for another minute, until fragrant. Be careful not to burn it!
3. Add the spinach to the skillet and cook until wilted, about 3-5 minutes. Season with salt, pepper, and nutmeg (if using). Drain any excess liquid from the spinach. You really want to squeeze it out, even! Set aside.

Make the Mornay Sauce

1. In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly, to create a roux.
2. Gradually whisk in the milk, making sure to smooth out any lumps. Continue whisking until the sauce thickens, about 5-7 minutes.
3. Remove from heat and stir in the salt, pepper, and nutmeg. Add the Gruyère cheese and stir until melted and smooth. Taste and adjust seasonings as needed.

Assemble and Bake

1. Preheat your oven to 375°F (190°C). Lightly grease four oven-safe ramekins (or one larger baking dish).
2. Divide the wilted spinach evenly among the ramekins.
3. Pour the Mornay sauce over the spinach in each ramekin.
4. Using the back of a spoon, create a small well in the center of the sauce in each ramekin. Gently crack an egg into each well.
5. If using, drizzle 1 tablespoon of heavy cream over each egg.
6. Bake for 12-18 minutes, or until the egg whites are set but the yolks are still runny (or cooked to your liking). Baking time will vary depending on your oven and the size of the ramekins. Keep a close eye on them!
7. Remove from the oven and let cool for a minute or two before serving.

Garnish and Serve

1. Garnish with fresh chives and red pepper flakes (if desired).
2. Serve immediately with toasted bread or English muffins for dipping. Seriously, that’s the best part!

Troubleshooting: Because Kitchens Aren’t Perfect

Okay, let’s be real. Sometimes things don’t go exactly as planned. Here are a few common issues and how to fix them:

• Runny Eggs: If your eggs are still too runny for your liking after the initial baking time, simply return the ramekins to the oven for a few more minutes. Keep a close watch to prevent overcooking.
• Rubbery Eggs: On the flip side, nobody wants rubbery eggs! To avoid this, don’t overbake. Err on the side of slightly undercooked, as the eggs will continue to cook slightly from the residual heat.
• Watery Spinach: Did your spinach release a lot of water? Make sure to drain it really well after cooking. You can even squeeze it dry with paper towels to remove excess moisture. This will prevent a watery sauce.
• Lumpy Sauce: Lumpy Mornay sauce is usually caused by adding the milk too quickly or not whisking constantly enough. If this happens, try using an immersion blender to smooth out the sauce. You can also strain it through a fine-mesh sieve.

Flavor Variations: Spice Things Up!

This Baked Eggs Florentine recipe is a great starting point, but feel free to get creative and customize it to your liking!

• Add Some Protein: Cooked ham, bacon, or sausage would be delicious additions to this dish. Simply add them to the ramekins before adding the spinach and sauce.
• Spice it Up: Add a pinch of cayenne pepper or a dash of hot sauce to the Mornay sauce for a little kick.
• Change the Cheese: Gruyère is classic, but you could also use other cheeses like fontina, mozzarella, or even goat cheese. A sharp cheddar would also add a nice flavor.
• Add Vegetables: Roasted red peppers, mushrooms, or artichoke hearts would all be great additions to the spinach mixture. You might also enjoy the similar flavors of Spinach Artichoke Wonton Cups.
• Make it Lighter: For a lighter version, you can use skim milk in the Mornay sauce. You can also skip the heavy cream. You can even try replacing some of the cheese with nutritional yeast for a cheesy flavor without the added fat.

Make Ahead Tips: Brunch Prep Made Easy

Want to get a head start on your brunch? You can prep the spinach and Mornay sauce ahead of time and store them separately in the refrigerator for up to 2 days. When you’re ready to bake, simply assemble the ramekins and bake as directed. This is a lifesaver when you’re hosting a brunch for a crowd!

What to Serve With Baked Eggs Florentine: The Perfect Pairings

Baked Eggs Florentine is delicious on its own, but it’s even better when paired with the right sides. Here are a few of my favorite pairings:

• Toast or English Muffins: For dipping into that delicious runny yolk!
• Fresh Fruit Salad: A light and refreshing counterpoint to the richness of the eggs.
• Roasted Potatoes: Crispy roasted potatoes are always a welcome addition to any brunch spread.
• Bacon or Sausage: Because who doesn’t love bacon or sausage with their eggs?
• Mimosas or Bloody Marys: The perfect brunch cocktails! You might also consider making a Cottage Cheese Spinach Quiche to pair with your brunch!

Why This Recipe Works: The Science Behind the Deliciousness

Beyond the amazing taste, there’s a reason why this recipe is so successful. The combination of the creamy sauce, the tender spinach, and the perfectly cooked eggs creates a symphony of flavors and textures that is simply irresistible. The Gruyère cheese adds a nutty, slightly sweet flavor that complements the spinach perfectly. The nutmeg adds a warm, subtle spice that enhances the overall flavor profile. And of course, the runny egg yolk is the star of the show, adding a rich, decadent element that ties everything together. Plus, the baking process ensures that the eggs are cooked evenly and consistently.

Other Egg-cellent Recipes to Try

If you’re an egg lover like me, here are a few other recipes you might enjoy:

• Chicken Florentine Recipe: If you love the flavors of spinach and cream sauce, this classic chicken dish is a must-try.
• Baked Eggs Napoleon: For a truly decadent brunch experience, try these eggs baked in puff pastry with ham and cheese.
• Scrambled Eggs with Smoked Salmon: A simple yet elegant breakfast dish that’s perfect for a special occasion.
• Eggs Benedict: The ultimate brunch classic!

Final Thoughts: Enjoy Your Baked Eggs Florentine!

And there you have it! A simple yet elegant Baked Eggs Florentine recipe that’s perfect for brunch, lunch, or even a light dinner. I hope you enjoy making and eating this dish as much as I do. Don’t be afraid to experiment with different variations and make it your own. Happy cooking!