Creamy spinach eggs baked until just set
French Baked Eggs Florentine
Prep Time
15 min
Cook Time
18 min
Total Time
33 min
Servings
4
4 ramekins
Difficulty
Easy
Cost
Moderate
$$
French Baked Eggs Florentine
Creamy spinach eggs baked until just set
A brunch-ready dish of creamed spinach and eggs baked in ramekins until the whites are set and the yolks stay soft enough for toast.
15m
Prep Time
18m
Cook Time
33m
Total Time
4
Servings
Easy
Difficulty
Moderate $$
Cost
Sarah Chen
(Updated )
This is the kind of French-inspired brunch dish that looks polished without being fussy. The spinach base can be made ahead, and the eggs only need a few minutes in the oven before serving.
Ingredients
- 1 tbsp butter
- 1 shallot, minced
- 8 oz baby spinach
- 1/2 cup heavy cream
- 1/4 cup grated Gruyere or Parmesan
- 4 eggs
- Salt, pepper, and nutmeg to taste
- Toasted bread for serving
Instructions
- 1
Heat the oven to 375°F and butter four ramekins.
- 2
Cook the shallot in the butter until soft, add the spinach, and cook until wilted. Stir in the cream, cheese, and a pinch of nutmeg.
- 3
Divide the spinach mixture among the ramekins and make a small well in each.
- 4
Crack an egg into each ramekin and bake until the whites are set and yolks are still soft, about 10 to 12 minutes.
- 5
Season and serve immediately with toasted bread.
Serving Suggestions
Ways to Serve This Dish
Serve alongside a fresh baguette and salted butter
Pair with a crisp green salad with Dijon vinaigrette
Serve alongside fresh fruit and your favorite morning beverage
Pair with crispy bacon or sausage links for a hearty start
Substitutions
GruyereParmesan
Parmesan is saltier and a little less melty but still very good
Heavy creamCreme fraiche
Creme fraiche tastes slightly tangier and very French
Tips & Storage
Pro Tips
Set the ramekins in a small baking dish for easier handling in and out of the oven.
Watch the final minutes closely because the yolks can go from jammy to firm quickly.
Storage
The spinach base can be refrigerated for up to 2 days, but the baked eggs are best fresh.
Reheating
Reheat only the spinach base and bake fresh eggs when ready to serve.
Nutrition Facts
Per serving (1 ramekin) · 4 servings
Calories280
LowModerateHigh
A moderate-calorie serving · based on a 2,000 cal daily diet
Protein14g
Carbohydrates8g
Fat22g
Fiber2g
Sugar3g
Sodium390mg
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- Can I use frozen spinach?
- Yes. Thaw it fully and squeeze out excess water before cooking it with the cream.
- Do I need ramekins?
- Small oven-safe bowls or a shallow baking dish will work too.
Explore More
About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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