Creamy Baked Eggs Florentine With Parmesan

Why You’ll Love This Recipe

• It combines silky baked eggs with rich, garlicky spinach in one ovenproof skillet.
• The recipe feels special enough for brunch but uses familiar, easy-to-find ingredients.
• Parmesan, cream, lemon, and nutmeg give the spinach plenty of flavor without overpowering the eggs.
• It is naturally low in carbohydrates and can be served on its own or with toasted sourdough.

Grocery List

• Produce: 2 medium shallots, 3 garlic cloves, two 10-ounce bags fresh baby spinach, 1 lemon, and 1 small bunch fresh chives
• Dairy: 8 large eggs, unsalted butter, 1/2 cup heavy cream, and 1/2 cup finely grated Parmesan cheese
• Pantry: Extra-virgin olive oil, kosher salt, black pepper, ground nutmeg, crushed red pepper flakes, and optional sourdough bread

Full Ingredients

For the Creamy Spinach

• 1 tablespoon extra-virgin olive oil
• 1 tablespoon unsalted butter
• 2 medium shallots, finely diced, about 1/2 cup
• 3 garlic cloves, minced, about 1 tablespoon
• 20 ounces fresh baby spinach
• 1/2 teaspoon kosher salt, divided
• 1/2 teaspoon freshly ground black pepper
• 1/8 teaspoon ground nutmeg
• 1/8 teaspoon crushed red pepper flakes
• 6 tablespoons heavy cream
• 1/4 cup finely grated Parmesan cheese
• 1 teaspoon fresh lemon juice

For the Eggs and Topping

• 8 large eggs
• 2 tablespoons heavy cream
• 1/4 cup finely grated Parmesan cheese
• 1 tablespoon finely chopped fresh chives
• 4 slices toasted sourdough bread, for serving, optional

Step-by-Step Instructions

Step 1: Preheat the oven

Position an oven rack in the center and preheat the oven to 400°F. Have a 10-inch ovenproof skillet ready. Take the eggs out of the refrigerator while you prepare the spinach so they lose some of their chill and cook more evenly.

Step 2: Soften the shallots

Place the ovenproof skillet over medium heat. Add 1 tablespoon olive oil and 1 tablespoon butter. Once the butter has melted, add the diced shallots and cook for 3 minutes, stirring frequently, until softened and translucent but not browned. Add the minced garlic and cook for 30 seconds, just until fragrant.

Step 3: Wilt the spinach

Add the spinach to the skillet in three or four batches, turning each batch with tongs until it begins to wilt before adding more. Once all the spinach is in the skillet, cook for 6 minutes, stirring occasionally. The spinach should be completely wilted, and most of the liquid released into the pan should evaporate. This prevents the finished dish from becoming watery.

Step 4: Make the spinach creamy

Reduce the heat to medium-low. Stir in 6 tablespoons heavy cream, 1/4 cup Parmesan, 1 teaspoon lemon juice, 1/4 teaspoon of the kosher salt, the black pepper, nutmeg, and crushed red pepper flakes. Simmer gently for 2 minutes, stirring often, until the cream lightly coats the spinach. Taste and add the remaining 1/4 teaspoon salt if needed. Spread the spinach into an even layer.

Step 5: Add the eggs

Use the back of a spoon to make 8 evenly spaced wells in the spinach. Crack each egg into a small bowl, then carefully slide it into a well. This makes it easier to catch any shell fragments and helps keep the yolks intact. Drizzle the remaining 2 tablespoons cream over and around the egg whites, avoiding the yolks so they remain visible. Sprinkle the remaining 1/4 cup Parmesan over the spinach and whites.

Step 6: Bake until just set

Transfer the skillet to the center rack of the preheated oven and bake at 400°F for 11 minutes. The egg whites should look opaque and set around the edges, with a slight jiggle close to the yolks. The yolks should still wobble gently when the pan is moved. If any whites remain transparent after 11 minutes, bake in additional 1-minute increments, checking after each minute.

Step 7: Rest, garnish, and serve

Carefully remove the skillet from the oven and place it on a heat-safe surface. Remember that the skillet handle will be extremely hot. Let the eggs rest for 2 minutes; the residual heat will finish setting the whites while the yolks remain silky. Sprinkle with the chopped chives and serve immediately, with toasted sourdough if desired.

Pro Tips

• Cook off the spinach liquid: Let visible moisture evaporate before adding the cream. A dry spinach base becomes creamy rather than watery.
• Use finely grated Parmesan: It melts smoothly into the spinach and creates a delicate savory crust around the eggs.
• Crack eggs separately: Adding each egg from a small bowl helps keep the yolk whole and prevents stray shell pieces from entering the skillet.
• Watch the final minutes closely: Egg yolks can change from runny to firm quickly. Remove the skillet when the whites are just opaque because the eggs continue cooking as they rest.
• Protect your hands: Keep an oven mitt over the skillet handle after it leaves the oven as a visual reminder that the handle is hot.

Variations

• Mushroom Florentine: Sauté 8 ounces sliced cremini mushrooms for 6 minutes before adding the shallots. Continue with the recipe once the mushrooms are browned and their moisture has evaporated.
• Feta and Herb: Replace the Parmesan with 1/2 cup crumbled feta and use 1 tablespoon chopped fresh dill in place of the chives.
• Extra Spicy: Increase the crushed red pepper flakes to 1/4 teaspoon and finish the baked eggs with 1 teaspoon chili oil.

Storage & Make-Ahead

The creamy spinach mixture can be prepared up to 2 days ahead. Cool it completely, cover, and refrigerate; reheat it gently in the ovenproof skillet before adding the eggs. For the best silky yolks, add and bake the eggs immediately before serving. Refrigerate leftover baked eggs in an airtight container within 2 hours and use them within 2 days. Reheat in a covered baking dish at 325°F for 8 to 10 minutes, keeping in mind that reheated yolks will become firmer.

Nutrition (per serving)

Calories: 410 kcal | Carbs: 12g | Protein: 23g | Fat: 31g | Saturated Fat: 15g | Fiber: 4g | Sugar: 3g | Sodium: 680mg | Cholesterol: 424mg