Baked Eggs Florentine
User Reviews
3.6
Baked Eggs Florentine
Description
Baked Eggs Florentine is prepared by toasting bread crumbs in olive oil with fresh thyme until crisp and golden. Separately, garlic, shallots, and baby spinach are sautéed until the spinach wilts and is lightly seasoned. The spinach mixture is arranged in a gratin dish, with four wells made for the eggs. Eggs are cracked into these indentations, then heavy cream, fresh tarragon, salt, pepper, and nutmeg are added around and on top.
The dish is baked until egg whites are set but yolks remain runny, providing a balance of textures between creamy eggs and tender greens. The crunchy toasted bread crumbs are sprinkled on top just before serving for added texture contrast. Fresh herbs contribute mild floral notes, and nutmeg adds a warm undertone.
This baked egg dish is suitable for a cozy brunch or light dinner and can be served immediately to enjoy the runny yolks at their best. The gentle baking preserves the brightness of the herbs and the richness of the cream.
Ingredients
- 1 lice bread torn into rough crumbs
- 3 Tbsp olive oil
- 2 tsp thyme fresh leaves
- 2 cloves garlic
- 1 shallot large
- 5 ounces baby spinach
- 4 egg large
- 1/2 cup heavy cream
- 1 Tbsp tarragon fresh chopped
- 1 pinch nutmeg freshly grated
- salt to taste
- black pepper to taste
Instructions
- Set oven to 375 degrees F.
- Add a tablespoon of oil to a skillet and stir fry the bread crumbs for about 10 minutes until they are browned and crispy. Hit them with a little salt and pepper, and add the thyme. Set aside.
- Heat the remaining oil in the skillet and saute the garlic and shallot for a couple of minutes, stirring constantly. Add the spinach and stir until it wilts. Season with a pinch of salt.
- Put the spinach in the bottom of a gratin dish. Make four little indents for the eggs, and space them evenly around the dish.
- Crack an egg into each indent. Pour the cream around the eggs, and top with the tarragon. Sprinkle with salt and fresh cracked black pepper. Finish with a dusting of fresh nutmeg.
- Bake for 15 minutes, or until the whites are just set but the yolks are runny. Top with the breadcrumbs and more fresh herbs, if you like. Serve immediately.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 311 kcal
% Daily Value*
| Serving | 2 eggs | |
| Calories | 311kcal | 16% |
| Carbohydrates | 10.5g | 4% |
| Protein | 9.45g | 19% |
| Fat | 26.36g | 41% |
| Saturated Fat | 9.92g | 50% |
| Sodium | 361.41mg | 15% |
| Fiber | 1.96g | 8% |
| Sugar | 3.19g | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
3.6
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