You know those mornings when you want something that feels luxurious and fancy, but honestly, you just need food on the table fast? Me too! That’s why I’m obsessed with making these simple little ramekins. Forget complicated hollandaise sauce for a minute; we are making Baked Eggs Florentine, and trust me, it hits all the right notes. It’s elegance in under 30 minutes.
I cracked this baking time code purely by accident last Easter when all my stovetop burners were being used for waffles! I quickly learned that 14 minutes is the sweet spot: the whites are perfectly set, but that yolk? Still gloriously runny. This recipe has saved my Sunday brunch plans more times than I can count because it looks like you spent ages fussing, but really, you just chopped some spinach and sprinkled cheese.
Why This Baked Eggs Florentine Recipe is Perfect for Brunch
I really think this dish is the ultimate trick for looking like a Martha Stewart without actually having to wake up at the crack of dawn. It’s just such a fantastic, self-contained little meal. Seriously, if you need an easy win for a weekend brunch gathering (or just surviving one of those tired Saturday mornings), this is it.
Here’s why I always grab my ramekins for this recipe:
- Speed Demon Prep: You only spend about 10 minutes actually getting things ready. While the oven heats up, you’re already done layering! If you’re interested in pairing this with other fast items, I sometimes whip up a batch of quick oat bread alongside it.
- Minimal Mess: Since everything cooks right in those little ceramic dishes, cleanup is practically non-existent. Just soak those ramekins for a slick wipe-down later!
- The Presentation Factor: Nothing says ‘I care about you’ like baked eggs served individually. The slightly browned cheese and that perfect swirl of cream make this Baked Eggs Florentine look absolutely professional.
It’s impressive, fast, and uses ingredients I usually have on hand—what’s not to love?
Essential Ingredients for Perfect Baked Eggs Florentine
Okay, let’s talk about the stars of the show. Because this recipe uses so few ingredients, quality really matters. Don’t try to sneak in frozen spinach here, please! Frozen spinach is watery and will ruin the texture of the base layer. We need fresh, lively spinach that wilts down into a beautiful, concentrated layer of green deliciousness.
Here is what you need to gather up for your masterpiece:
- 2 tablespoons of good, unsalted butter—don’t skimp on this, it adds flavor!
- 1 cup of fresh spinach, roughly chopped. More if you really love your greens.
- 2 truly large eggs. Size matters for fitting them nicely into the ramekins.
- 2 tablespoons of heavy cream. If you’re out, I have a trick for making your own if you need it, check out my hack here, but real heavy cream gives you the best richness.
- 1/4 cup of shredded Swiss cheese. I specify shredded because it melts so much better than slicing it yourself.
- Salt and black pepper, just ground fresh, please!
That butter is key for sautéing the spinach right at the start. It gives the greens a lovely, nutty base flavor before you even think about adding the egg. Trust me on the fresh spinach; it makes all the difference between a watery breakfast and a perfectly structured bake.
Step-by-Step Instructions for Your Baked Eggs Florentine
This is where the magic happens, and I promise it is so fast. Don’t let the elegant look fool you; we are using a very straightforward method here. The key is prepping your little dishes correctly so everything layers beautifully without sticking or running all over the place. If you love neat portions, you should look into my recipe for fluffy egg cups, which use a similar layering technique!
Preparing the Base for Your Baked Eggs Florentine
First things first: heat! You absolutely must preheat your oven to 375 degrees Fahrenheit. This is important because we want the ramekins nice and hot when the ingredients go in. Grab your two small ramekins—the ones you use for crème brûlée or small French onion soups work great—and grease them really well with butter or spray. Don’t skip this, or you’ll be scraping baked cheese off later!
Next, get your spinach ready. Melt those 2 tablespoons of butter in a small skillet right over medium heat. Throw in your chopped spinach. You only need to cook this until it wilts down, which takes about 3 minutes. It shrinks down so much! Once it’s soft, divide that wilted green goodness evenly between your two greased ramekins. That’s your flavorful foundation sorted.
Assembling and Baking the Baked Eggs Florentine
Now we build upwards. Carefully crack one whole egg directly over the spinach in each ramekin. Be gentle so the yolk stays intact; nobody wants a broken yolk situation in their Baked Eggs Florentine unless that’s what they asked for!
After the egg, pour exactly 1 tablespoon of heavy cream over each one. This is what makes the egg whites bake up silky tender. Then, sprinkle your Swiss cheese—about half of the quarter cup over each portion. Don’t forget to season them both with a little pinch of salt and a grind of fresh black pepper; flavor needs seasoning!
Slide them carefully into that preheated oven. You’re going to bake these for 12 to 15 minutes. Check them after 12 minutes. You are looking for the egg whites to be completely set, no wobble there. The cheese should be all melted and just starting to bubble or get a tiny bit golden brown on top.
Pull them out when they’re done and serve them immediately while they are sizzling hot! Trust me, the smell alone makes it worth the effort.
Tips for Achieving the Best Baked Eggs Florentine
I’ve made enough batches of this glorious dish to know a few tricks that stop things from going wrong in the oven. You want perfection, right? So here are my top secrets for ensuring your Baked Eggs Florentine comes out flawlessly every single time.
First, make sure your ramekins aren’t the problem! Not all ceramic is created equal when it comes to high heat. If you’re unsure, place the empty, greased ramekins in the cold oven, then turn the oven on. Heating them slowly alongside the oven prevents any chance of thermal shock cracking. It takes an extra minute, but it keeps your eggs safe!
Second, to keep that heavy cream from curdling or separating weirdly when it hits the heat, give it a gentle whisk right before you pour it over the egg. If you’re ever looking for general egg tips, I share a whole bunch on how to get fluffy whites for scrambles over here in my scrambled eggs guide. A tiny bit of action beforehand really stabilizes that dairy so it just melts beautifully into your cheese and egg.
Finally, don’t be afraid to peek at 12 minutes! If you like a truly runny yolk, pulling them just as the edges of the white start looking opaque is the way to go. It’s better to pull them slightly sooner than later, as they keep cooking for a minute or two after you take them out.
Ingredient Substitutions for Baked Eggs Florentine
I totally get it—sometimes you’re missing that one specific cheese, or maybe you’re out of heavy cream. The beauty of this simple Baked Eggs Florentine is that it’s super forgiving!
If you don’t have Swiss cheese on hand, grab some Gruyère instead; it melts beautifully and gives you a slightly nuttier flavor, which I actually love. For the cream, if you’re short on heavy cream, you can definitely use half-and-half. It won’t be quite as rich, but it still adds that necessary moisture so the eggs don’t dry out.
And listen, if you’re craving greens but don’t have spinach, go for finely chopped kale or even some wilted Swiss chard. Just make sure you sauté it down really well first so it doesn’t add excess water to your little baking dish!
Serving Suggestions for Baked Eggs Florentine
These baked eggs are so rich and deeply satisfying, they really only need something simple alongside them to make it feel like a complete meal. I almost always serve mine straight from the ramekin with a great piece of bread for dipping. You need something crusty, like a baguette or sourdough, to capture every drop of that runny yolk and melted cheese combo!
If I’m making these for a slightly more involved brunch, I love pairing them with a very light, tangy side salad dressed with lemon vinaigrette. It cuts right through the richness of the cream and butter. It keeps things feeling fresh, unlike those heavy dips I sometimes hide away for parties, which you can find if you need party inspiration later!
Storage and Reheating Baked Eggs Florentine
If, by some miracle, you actually have leftovers of your Baked Eggs Florentine—because these things disappear fast—storage is easy enough. Just let the ramekins cool completely, cover them tightly with plastic wrap or foil, and pop them in the fridge. They’re usually good for about two days.
Now, reheating is where you need to be careful. You want to keep that creamy, baked texture! Please, avoid the microwave if you can manage it, because nuking them makes the eggs rubbery and the cheese oily. For the best results, pop those covered ramekins into a toaster oven or a regular oven set to about 300 degrees Fahrenheit for about 8 to 10 minutes, just until they are warm all the way through and the cheese is soft again.
Frequently Asked Questions About Baked Eggs Florentine
I always get a few questions when people try this recipe for the first time. It’s so simple, but sometimes people worry about that yolk consistency or what to do if they don’t have the exact cheese I mentioned. Don’t stress! These spinach cheese breakfast versions are super flexible. If you’re looking for something larger scale for a crowd, I have a great breakfast casserole recipe, but for these individual baked eggs, here are the answers to the most common things I hear.
Can I make Baked Eggs Florentine ahead of time?
Yes, you absolutely can assemble them ahead of time, which is a lifesaver! You can divide the buttered, cooked spinach into the ramekins and even crack the eggs right on top. Just cover them super tightly with plastic wrap and keep them in the fridge for up to 24 hours. The key is not to bake them until you are ready to eat. When you bake them from cold, you might need to add 2 or 3 extra minutes to the total cook time.
What is the best cheese substitute for this baked eggs recipe?
Swiss and Gruyère are fantastic because of how creamy they melt, but if you’re out, Parmesan is a great option if you want to amp up the salty flavor! You just need to use a little less, maybe 2 tablespoons, because Parmesan is so strong. If you want something super mild and melty, Monterey Jack works like a charm too. The main thing is using a good melting cheese so it forms that beautiful blanket over the top of your baked eggs.
How do I ensure the yolk is runny in my Baked Eggs Florentine?
This is all about time management! If you are using a preheated 375°F oven, 12 minutes is usually the absolute limit for a perfectly runny yolk. If you prefer yours just slightly set around the outside but still liquid in the center, check them right at the 11-minute mark. If you pull them out and the whites are totally opaque but the yolk jiggles slightly when you tap the ramekin, you nailed it! They’ll continue to cook for about 30 seconds after you pull them out, so err on the side of underdone.
Estimated Nutritional Profile for Baked Eggs Florentine
Now, I always tell folks that when you’re cooking at home, your ingredients are going to change things up a bit, especially if you use a richer cream or a saltier cheese. So take these numbers with a grain of salt—they are a good ballpark estimate based on the core recipe, but your final count might nudge up or down a little bit depending on what brand of butter you grabbed!
This recipe is surprisingly rich for how quick it is, mostly due to that creamy, cheesy top layer. Here is what you can generally expect in one serving:
- Calories: Approximately 300 per serving. That’s a perfect, hearty start to your morning!
- Total Fat: Around 24 grams, which includes that wonderful saturated fat from the butter and cheese keeping you full until lunch.
- Protein: A solid 17 grams, thanks mostly to those two big eggs.
- Carbohydrates: Very low, usually just about 4 grams, since there’s no bread or potato mixed in.
Since we aren’t adding a side of toast or anything starchy, these baked eggs are naturally low in carbs but packed with good fats and protein to keep your energy steady. Enjoy every cheesy bite!
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Baked Eggs Florentine
- Total Time: 25 min
- Yield: 2 servings 1x
- Diet: Vegetarian
Description
A simple recipe for baked eggs with spinach and cheese.
Ingredients
- 2 tablespoons butter
- 1 cup fresh spinach, chopped
- 2 large eggs
- 2 tablespoons heavy cream
- 1/4 cup shredded Swiss cheese
- Salt to taste
- Black pepper to taste
Instructions
- Preheat your oven to 375 degrees Fahrenheit. Grease two small ramekins.
- Melt the butter in a small skillet over medium heat. Add the spinach and cook until wilted, about 3 minutes. Divide the spinach evenly between the two prepared ramekins.
- Crack one egg into each ramekin over the spinach.
- Pour 1 tablespoon of heavy cream over each egg.
- Sprinkle half of the Swiss cheese over each portion.
- Season with salt and pepper.
- Bake for 12 to 15 minutes, or until the egg whites are set and the cheese is melted and lightly browned.
- Serve immediately.
Notes
- You can substitute Gruyère cheese for Swiss cheese.
- For a richer flavor, use half-and-half instead of heavy cream.
- Prep Time: 10 min
- Cook Time: 15 min
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 2
- Sodium: 250
- Fat: 24
- Saturated Fat: 15
- Unsaturated Fat: 9
- Trans Fat: 1
- Carbohydrates: 4
- Fiber: 1
- Protein: 17
- Cholesterol: 350
Keywords: baked eggs, eggs florentine, spinach, cheese, breakfast, brunch