Eggs Florentine

Ingredients

• 4large fresh eggs
• 480 ml (2 cups)sautéed spinach
• 180 ml (12 tablespoons)double cream
• to tastegrated Parmesan cheese
• to tastesea salt
• to tastecracked black pepper
• 4 slicescrusty country-style bread
• 1 large clovegarlic, peeled
• 45 ml (3 tablespoons)olive oil

Instructions

1. 1

   Toast the bread

   Place the bread slices under the grill until golden brown on both sides.

2. 2

   Rub with garlic

   Skewer the garlic clove on the tines of a fork and scrape it over one side of each slice of bread.

3. 3

   Oil the toast

   Brush the bread with some of the olive oil and arrange the slices on four individual plates, ready to serve alongside the eggs.

4. 4

   Preheat the oven

   Heat the oven to 180°C (350°F).

5. 5

   Fill the ramekins

   Divide the sautéed spinach among four ramekins, using 120 ml (½ cup) in each.

6. 6

   Add the eggs

   Break one egg into each ramekin on top of the spinach, taking care to keep the yolk intact.

7. 7

   Pour on cream

   Spoon 45 ml (3 tablespoons) of double cream over each egg.

8. 8

   Season and sprinkle

   Add a little sea salt and cracked black pepper to each ramekin, then scatter over grated Parmesan.

9. 9

   Bake the eggs

   Bake for about 8–10 minutes, or until the yolks reach your preferred doneness.

10. 10

    Serve with toast

    Serve each ramekin with a slice of toasted bread alongside.

What are eggs Florentine?

Eggs Florentine is a brunch dish built around eggs and spinach, often finished with a creamy or cheesy topping. This version bakes each serving in its own ramekin rather than assembling the eggs on a larger platter.

Individual portions make it easy to serve at a table of guests, while the spinach beneath the egg and the garlic-rubbed toast make a simple, satisfying pairing.

Nutrition and macros by portion

The nutrition label shows one serving as written: 410 calories, 16g protein, 27g carbs, 27g fat.

The eggs contribute protein, while the bread and spinach provide most of the carbohydrates. Cream, Parmesan and olive oil account for much of the fat; serve with extra greens or a light salad to balance the plate.

Prepare the spinach and ramekins

Spinach base: divide the sautéed spinach evenly between four ramekins so each egg sits on a bed of greens.

Eggs: crack each egg gently over the spinach and keep the yolk whole. The ramekins help contain the cream and make portions straightforward to serve.

Watch the baking time

Timing: bake at 180°C for 8–10 minutes, then check the eggs rather than relying on the clock alone. Ramekin size and the starting temperature of the ingredients can affect how quickly they cook.

Doneness: the whites should be set while the yolks can remain soft or cook further to your preference. If they need more time, check them at short intervals.

Make the garlic toast

Toast: grill the bread until both sides are golden, keeping an eye on it because it can brown quickly.

Garlic: rub the cut surfaces with the fork-held clove while the toast is warm, then brush on some olive oil. Keep the toast alongside the ramekins so it stays crisp.

Serve straight away

Fresh from the oven: the eggs are best served as soon as they reach the desired doneness, with the toast ready on the plates.

On the side: add a simple dressed salad or extra greens if you would like a lighter, fresher accompaniment to the rich cream and egg yolk.

Recipe notes & tips

• Use four ramekins of similar size so the eggs cook at a similar rate.
• Break each egg into a small cup first if you want to check for shell fragments before adding it to the spinach.
• Keep the yolks intact when cracking the eggs for a neater finish.
• Grill the bread while you prepare the ramekins, but watch it closely as it browns.
• Check the eggs at 8 minutes and continue baking only if the whites need more time.

Variations

• Add nutmeg: grate a little over the spinach and cream before baking.
• Use Gruyère: swap it for the Parmesan for a milder, melty topping.
• Add mushrooms: sauté sliced mushrooms and divide them among the ramekins with the spinach.
• Make it chilli-spiced: add a pinch of chilli flakes with the pepper.
• Serve with salad: add dressed leaves on the side for a fresh contrast.

Common mistakes to avoid

• Overbaking the eggs: check at 8 minutes and take them out when the yolks are as set as you like.
• Uneven portions: divide the spinach evenly so each ramekin has a similar base.
• Cracked yolks: break the eggs gently, using a small cup first if needed.
• Burnt toast: keep it under close watch while grilling and turn it when one side is golden.
• Soggy toast: serve it beside the ramekins rather than placing it underneath the eggs.

How to store

Refrigerate leftover eggs in a covered container and eat within 2 days. Reheat gently in the oven until hot; the yolks will cook further, and the toast is best toasted fresh.

Frequently asked questions