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

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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