Description
This Easy Baked Eggs Florentine is a delightful dish featuring rich cream, fresh spinach, and perfectly baked eggs. With minimal prep time and irresistible flavors, it’s ideal for a quick dinner or a comforting meal at any time.
Ingredients
Scale
- 1 ½ slices bread
- 4 tablespoon olive oil
- 2 ½ teaspoon fresh thyme leaves
- 3 cloves garlic
- 1 large shallot
- 7 oz baby spinach
- 6 large eggs
- ¾ cup heavy cream
- 1 ½ tablespoon fresh tarragon
- 1 pinch freshly grated nutmeg
- salt
- black pepper
Instructions
- Preheat the oven to 375°F.
- Warm 1 tablespoon of the olive oil in a skillet, add the torn bread, cook while stirring until golden and crisp, then season with salt, pepper, and thyme before setting aside.
- Add the remaining olive oil to the skillet. Cook the garlic and shallot, stirring until fragrant and softened without browning.
- Add the spinach to the skillet and cook until wilted, seasoning lightly with salt, then remove from heat.
- Spread the spinach evenly in a gratin dish and create six shallow wells across the surface.
- Carefully crack one egg into each well, ensuring yolks remain intact.
- Pour the cream around the eggs, sprinkle with tarragon, salt, pepper, and nutmeg.
- Bake until egg whites are set but yolks remain soft, about 15 minutes.
- Remove from the oven, scatter toasted breadcrumbs on top, add extra herbs if desired, and serve immediately.
Notes
Using day-old bread adds a wonderful crunch to the dish.
Feel free to substitute different herbs to customize the flavor.
This dish can be served as a hearty breakfast or a light dinner.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 1g
- Sodium: 450mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 215mg