Description
Eggs Florentine is a rich and elegant baked egg dish featuring sautéed baby spinach infused with garlic, shallots, nutmeg, and lemon zest, combined with cream and Pecorino Romano cheese, then topped with perfectly baked eggs. This recipe offers a delicious brunch or light dinner option that’s creamy, flavorful, and beautifully presented in individual ramekins.
Ingredients
Eggs and Spinach Mixture
- 4 large eggs
- 12 ounces baby spinach
- 1 small onion or large shallot, chopped
- 3 cloves garlic, chopped
- 1/4 teaspoon ground nutmeg
- Zest from 1 lemon
- Salt and pepper to taste
Dairy and Oils
- 3 tablespoons olive oil (divided)
- 1/2 cup heavy cream
- 1/4 cup grated Pecorino Romano cheese, plus extra for garnish
- Butter for greasing ramekins
Garnishes
- Fresh chopped parsley
- Fried shallots
- Additional Pecorino Romano cheese
Instructions
- Prepare Ramekins: Butter 4 individual 8-ounce ramekins thoroughly. Arrange them on a quarter or half sheet baking tray. Preheat your oven to 400°F (204°C) to ensure it’s ready for baking the eggs later.
- Sauté Shallots and Garlic: Heat olive oil in a non-stick sauté pan over medium-high heat. Add the chopped shallots, reduce heat to medium, and cook for about 5 minutes until softened. Lower the heat to medium-low and add the chopped garlic, cooking for an additional 3 minutes until fragrant. Transfer the onion and garlic mixture to a small bowl and set aside.
- Cook Spinach: Return the pan to medium-high heat and add 1 tablespoon olive oil. Add the baby spinach in two batches, allowing the first batch to wilt before adding the second. Season with 1/4 teaspoon salt and ground nutmeg. Reduce heat to medium and cook, stirring frequently, until the spinach has released all its moisture and the liquid evaporates.
- Combine Spinach and Aromatics: Stir the cooked shallot and garlic mixture back into the spinach. Add the lemon zest directly over the mixture and combine well to incorporate the citrusy brightness throughout.
- Add Cream and Cheese: Pour in the heavy cream and cook over medium heat until the cream begins to thicken and bubbles appear around the edge of the pan. Remove from heat and stir in 3 tablespoons of grated Pecorino Romano cheese until fully combined.
- Assemble Ramekins: Evenly divide the creamy spinach mixture into the buttered ramekins. Carefully crack one egg into a small prep bowl, then gently slide the egg over the spinach in each ramekin, repeating for all four.
- Bake Eggs: Place the ramekins in the preheated oven and bake for 12 to 15 minutes, until the eggs are cooked to medium doneness and the whites are opaque but yolks still slightly runny.
- Serve and Garnish: Remove the ramekins from the oven, top with fresh chopped parsley, fried shallots, and additional grated Pecorino Romano. Serve immediately while warm for a delicious and elegant meal.
Notes
- Use fresh baby spinach for best flavor and texture, but frozen spinach can be substituted if well-drained.
- Adjust baking time depending on how runny or firm you prefer your yolks.
- For a lighter version, substitute heavy cream with half-and-half or whole milk, but the dish will be less creamy.
- You can prepare the spinach mixture a day ahead and refrigerate; add eggs and bake fresh when ready to serve.
- Butter the ramekins well to prevent sticking and make serving easier.
