Morning Comfort, Greens & Golden Yolks

There’s something magical about starting the day with a dish that feels both wholesome and indulgent. Baked Eggs Florentine hits that sweet spot—bright spinach, silky eggs, and a toasty cheesy crown—but without any fuss. I love how the spinach softly perfumes the kitchen as the eggs bake into pillowy perfection.

Whether you’re feeding a sleepy family or treating yourself to a calm weekend brunch, this bake comes together in one dish and plays nicely with toast, crusty bread, or a light green salad. Gather a few simple ingredients, and you’ll have a cozy, crowd-pleasing plate in minutes.

Ingredients

4 large eggs — for a creamy, custardy bake; use room-temperature eggs for even cooking.
2 cups fresh spinach — roughly chopped; wilted down to remove moisture; swap with kale or chard if you like more bite.
2 cloves garlic — minced; add a gentle aroma; swap with shallot for a milder sweetness.
1 tablespoon olive oil — to sauté; butter works too for a richer flavor.
2 tablespoons heavy cream or milk — optional; adds tenderness and a touch of silkiness.
1/2 cup shredded Gruyère, fontina, or mozzarella — for a melty, golden top; or use a parmesan blend for sharper saltiness.
Salt and black pepper — to taste; spinach can release a lot of water, so season accordingly.
Pinch of red pepper flakes (optional) — a gentle heat to brighten the greens.
4 ramekins (4–6 oz) or a lightly greased muffin tin — for individual servings and easy baking.
Fresh herbs (parsley or chives) for garnish — optional, adds color and freshness.

Instructions

Preheat the oven to 375°F (190°C). Lightly grease four ramekins or muffin cups and set them on a baking sheet for easy transport.
Warm the olive oil in a skillet over medium heat. Add the garlic and sauté 30 seconds until fragrant, then stir in the spinach and cook until just wilted. Squeeze out excess moisture with a clean kitchen towel.
Divide the wilted spinach evenly among the ramekins, creating a little bed for each egg. If you like, add a teaspoon of cream to each bed for extra softness.
Crack one egg into each ramekin, being careful not to break the yolk. Season with salt and pepper, and a light pinch of red pepper flakes if using.
Top each with a generous sprinkle of cheese. The cheese will melt into the spinach and crown the egg with a golden cap as it bakes.
Bake 12–15 minutes for runny yolks; 16–18 minutes for medium yolks. If you see the whites set but the yolk is still jiggly in the center, give it another minute or two and check again.
If you want a lightly browned top, broil for 1–2 minutes at the end, keeping a close eye to prevent overcooking.
Remove from the oven and let rest 1–2 minutes. Garnish with fresh herbs and serve with warm toast or crusty bread.

Tips & Variations

Make-ahead idea: Wilt the spinach and set up in the ramekins (without eggs) up to 2 hours ahead. When ready to bake, crack in eggs and bake as directed; adjust bake time by 1–2 minutes as needed.
Dairy-free option: Use olive oil and a dairy-free cheese or omit cheese entirely; you can add a splash of almond milk or coconut cream to the spinach bed for richness.
Spinach swaps: Kale, chard, or a mix of greens work well; you may need to cook a bit longer to evaporate extra moisture.
Spice & flavor: Add a pinch of nutmeg or paprika to the greens for depth; try fresh dill for a bright finish.
Gluten-free: Naturally gluten-free; just ensure sides are gluten-free if you serve with bread.
Leftovers & storage: Refrigerate baked portions up to 2 days. Reheat gently in the oven at 325°F (160°C) for 6–8 minutes until warmed through.
Extra inclusions: Crumbled bacon, sautéed mushrooms, or sun-dried tomatoes can be layered with the spinach for different textures.
Cheese melt tip: For an extra glossy top, mix a small amount of cream cheese with the shredded cheese; or grate cheese finely for quicker melting.

Serving Suggestions

Pair with a bright side salad: A simple greens-with-lemon vinaigrette to balance the richness.
Toast-worthy accompaniments: Crusty sourdough, baguette slices, or an herby crostini for scooping.
Color & contrast: Add roasted cherry tomatoes or grilled asparagus for vibrant color and a pop of sweetness.
Make it a full brunch: Include a light fruit salad and a yogurt parfait for a complete spread.
Make-it-a-meal option: Add a small portion of quinoa or farro tossed with herbs to the side for extra heft without overpowering the eggs.
Presentation tips: Serve the ramekins on a warm wooden board, finish with chopped parsley, and a light drizzle of olive oil for shine.

FAQs

Can I make Baked Eggs Florentine in advance?

You can prep the greens and line the ramekins up to 2 hours ahead. Crack the eggs and bake just before serving for the freshest texture. If you need to prepare even further ahead, you can bake the eggs gently, then rewarm them in a low oven just before guests arrive.

What if I don’t have ramekins?

You can bake in a small, greased baking dish or use a muffin tin lined with parchment sections. Cooking times will be similar, but watch closely to keep the yolks to your preferred doneness since the surface area is different.

Can I use frozen spinach?

Yes. Thaw completely, then squeeze out as much moisture as possible. You’ll likely want to reduce any extra liquid in the pan so the eggs bake evenly and don’t steam the tops.

How do I reheat leftovers without drying out the eggs?

Reheat slowly in a 300–325°F (150–160°C) oven for 6–8 minutes until warmed through. If you’re short on time, a quick minute on the stovetop over low heat with a cover can help retain moisture, but the texture may be less custard-like.

Can I make this dairy-free or vegan?

For dairy-free: use dairy-free cheese and a splash of plant-based milk or cream in the spinach bed. Note that eggs provide the protein here; a fully vegan version would require a different base, such as tofu or chickpea mix, and would change the texture significantly.

What pasta types pair well with this dish?

This dish isn’t traditionally served with pasta, but if you want a heartier brunch, a light pasta like angel hair or linguine tossed with olive oil, garlic, and a quick squeeze of lemon can complement the greens nicely. Keep the pasta light so the eggs remain the star.

Final Thoughts

This Baked Eggs Florentine is the kind of brunch that forgives slow mornings. It’s indulgent enough to feel celebratory, yet straightforward enough for a weekday wake-up call. The spinach adds a fresh brightness, the eggs bring a comforting richness, and the cheese ties it all together with a kiss of toasty goodness. Give it a try this weekend—and use it as a trusty crowd-pleaser for Pinterest-worthy brunch photos.