Crack into a crowdpleasing Baked Eggs Florentine an irresistible brunch recipe with creamy hollandaise and spinach that elevates any table

Scale

4 large eggs

2 cups fresh spinach, roughly chopped

2 cloves garlic, minced

1 tablespoon olive oil

2 tablespoons heavy cream or milk

1/2 cup shredded Gruyère, fontina, or mozzarella

Salt and black pepper

Pinch of red pepper flakes (optional)

4 ramekins (4–6 oz) or a lightly greased muffin tin

Fresh herbs (parsley or chives) for garnish

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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.