Baked Eggs Florentine layers silky spinach and creamy, crackling eggs in a baking dish, offering a nourishing and elegant breakfast or brunch that’s effortless yet impressive.
Why You’ll Love This Recipe
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Effortless elegance – looks fancy but barely any hands-on time
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Creamy & nutritious – eggs baked atop spinach creamy with garlic and cheese
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Customizable – easily adapt with herbs, cheeses, or spices
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Great for groups – bake multiple servings together in one dish
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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8 large eggs
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6 cups fresh baby spinach (or ½ lb frozen, thawed and squeezed dry)
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1 cup ricotta cheese (or cream cheese)
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½ cup grated Parmesan cheese
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2 cloves garlic, thinly sliced or minced
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½ tsp salt
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¼ tsp black pepper
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1 tsp olive oil or butter
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Optional garnishes: chopped chives or parsley, pinch of red pepper flakes
directions
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Preheat & prepare
Preheat oven to 375 °F (190 °C). Lightly grease individual ramekins or a shallow baking dish (e.g. 8×8″). -
Cook the spinach
In a skillet, warm the olive oil or butter over medium heat. Add garlic and sauté 30 seconds until fragrant. Add spinach and cook until wilted (about 2–3 minutes). Season with salt and pepper. Remove from heat. -
Layer the base
Divide the cooked spinach evenly into the ramekins or spread in the baking dish. Dollop ricotta on top and sprinkle with half the Parmesan. -
Crack the eggs
Carefully crack one egg into each ramekin (or arrange eggs atop the spinach-ricotta base in the baking dish). Sprinkle remaining Parmesan over the eggs. -
Bake the eggs
Bake for 12–15 minutes, until egg whites are set but yolks remain slightly soft. For firm yolks, bake an extra 2–3 minutes, watching closely. -
Garnish & serve
Remove from oven and let rest 2 minutes. Garnish with chopped chives or parsley and red pepper flakes if using. Serve warm—perfect with toast, English muffins, or crusty bread.
Servings and timing
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Servings: 4 (two eggs each)
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Prep time: 5 minutes
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Cook time: 15 minutes
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Total time: ~20 minutes
Variations
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Cheese swap: Replace Parmesan with Gruyère, cheddar, or feta
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Creamier base: Mix ricotta with a spoonful of Greek yogurt or crème fraîche
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Herb twist: Add fresh dill, tarragon, or thyme to the spinach mixture
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Spicy version: Add a pinch of chili flakes or thinly sliced jalapeños
storage/reheating
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Refrigerator: Store cooled baked eggs in an airtight container for up to 2 days
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Reheat: Warm in a 350 °F oven for 5–7 minutes or microwave briefly until warmed through
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Make-ahead: Assemble spinach, cheese, and crack eggs just before baking—do not bake ahead
FAQs
Can I use frozen spinach instead of fresh?
Yes—just thaw it completely and squeeze out excess moisture before using.
Are these gluten-free?
Yes—as long as you serve them with gluten-free toast or sides.
Can I prepare them ahead of time?
Prep spinach and cheese mixture, then add eggs and bake just before serving.
Can I make dairy-free?
Yes—use dairy-free ricotta and omit Parmesan or substitute a vegan cheese.
How do I get firm yolks?
Bake 2–3 minutes longer until egg whites are fully set.
Can I bake this in a sheet pan for more servings?
Yes—use a greased 9×13″ dish and crack 8–12 eggs over the spinach-cheese base, then bake until done.
What toppings go well?
Serve with fresh herbs, sliced avocado, salsa, or hot sauce.
Can I add other vegetables?
Yes—try sautéed mushrooms, diced tomatoes, or bell peppers in the base.
Is this kid-friendly?
Absolutely—adjust spices as desired; mild and creamy flavors are a hit with kids.
What’s best served with it?
Pair with toast, English muffins, roasted potatoes, or a fruit salad for a full meal.
Conclusion
Baked Eggs Florentine is an easy, elegant dish that combines tender spinach, creamy cheese, and perfectly baked eggs into a delightful breakfast or brunch. Simple to customize, quick to prepare, and satisfying in every bite—it’s a winner for busy mornings or weekend gatherings.
Print
Baked Eggs Florentine
- Total Time: 20 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
Baked Eggs Florentine layers silky spinach and creamy, crackling eggs in a baking dish, offering a nourishing and elegant breakfast or brunch that’s effortless yet impressive.
Ingredients
8 large eggs
6 cups fresh baby spinach (or ½ lb frozen, thawed and squeezed dry)
1 cup ricotta cheese (or cream cheese)
½ cup grated Parmesan cheese
2 cloves garlic, thinly sliced or minced
½ tsp salt
¼ tsp black pepper
1 tsp olive oil or butter
Optional garnishes: chopped chives or parsley, pinch of red pepper flakes
Instructions
- Preheat oven to 375 °F (190 °C). Lightly grease individual ramekins or a shallow baking dish (e.g. 8×8″).
- In a skillet, warm the olive oil or butter over medium heat. Add garlic and sauté 30 seconds until fragrant. Add spinach and cook until wilted (about 2–3 minutes). Season with salt and pepper. Remove from heat.
- Divide the cooked spinach evenly into the ramekins or spread in the baking dish. Dollop ricotta on top and sprinkle with half the Parmesan.
- Carefully crack one egg into each ramekin (or arrange eggs atop the spinach-ricotta base in the baking dish). Sprinkle remaining Parmesan over the eggs.
- Bake for 12–15 minutes, until egg whites are set but yolks remain slightly soft. For firm yolks, bake an extra 2–3 minutes, watching closely.
- Remove from oven and let rest 2 minutes. Garnish with chopped chives or parsley and red pepper flakes if using. Serve warm with toast or crusty bread.
Notes
Use frozen spinach if preferred—just thaw and squeeze dry.
Ricotta can be swapped with cream cheese for added richness.
For firmer yolks, extend baking time slightly.
Great with toast, roasted potatoes, or a fresh fruit salad.
Make-ahead tip: prep spinach and cheese, then crack eggs before baking.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 2 eggs with spinach and cheese
- Calories: 260
- Sugar: 1g
- Sodium: 370mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 16g
- Cholesterol: 390mg
