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A delicious serving of Baked Eggs Florentine is presented as a featured image, showcasing its creamy spinach and perfectly cooked eggs.

Easy Baked Eggs Florentine

Enjoy a creamy and comforting brunch with this Easy Baked Eggs Florentine recipe. Perfectly baked eggs nestled in a bed of tender spinach and topped with a decadent Mornay sauce make for an irresistible dish that's ready in minutes.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings: 4
Course: Brunch
Cuisine: French
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tablespoon olive oil
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 10 ounces fresh spinach, washed and roughly chopped
  • Salt to taste
  • Freshly ground black pepper to taste
  • Pinch of nutmeg optional
  • 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
  • 4 large eggs
  • 4 tablespoons heavy cream optional
  • Fresh chives, chopped optional garnish
  • Red pepper flakes optional garnish
  • Toasted bread or English muffins, for serving

Equipment

  • Large Skillet
  • Medium saucepan
  • Whisk
  • Oven-safe ramekins or baking dish
  • Spoon
  • Grater
  • Measuring spoons
  • Measuring cups

Method
 

  1. Preheat oven to 375°F (190°C). Lightly grease four oven-safe ramekins (or one larger baking dish).
  2. Heat olive oil in a large skillet over medium heat. Add onion and cook until softened, about 5 minutes.
  3. Add garlic and cook for another minute, until fragrant.
  4. Add 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. Set aside.
  5. In a medium saucepan, melt butter over medium heat. Whisk in flour and cook for 1-2 minutes, stirring constantly, to create a roux.
  6. Gradually whisk in milk, making sure to smooth out any lumps. Continue whisking until the sauce thickens, about 5-7 minutes.
  7. Remove from heat and stir in salt, pepper, and nutmeg. Add Gruyère cheese and stir until melted and smooth. Taste and adjust seasonings as needed.
  8. Divide the wilted spinach evenly among the ramekins.
  9. Pour the Mornay sauce over the spinach in each ramekin.
  10. 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.
  11. If using, drizzle 1 tablespoon of heavy cream over each egg.
  12. Bake for 12-18 minutes, or until the egg whites are set but the yolks are still runny (or cooked to your liking).
  13. Remove from the oven and let cool for a minute or two before serving.
  14. Garnish with fresh chives and red pepper flakes (if desired).
  15. Serve immediately with toasted bread or English muffins for dipping.

Notes

For runny eggs, bake a few minutes longer. To avoid rubbery eggs, don't overbake. Squeeze excess water from the spinach to prevent a watery sauce. If Mornay sauce is lumpy, use an immersion blender or strain through a sieve. Add cooked ham, bacon, or sausage for extra protein. Spice it up with cayenne pepper. Try different cheeses like fontina or mozzarella. Prep spinach and Mornay sauce ahead of time and refrigerate for up to 2 days.