Baked Eggs Florentine
The whole eggs used in this lunch egg bake are a beautiful visual that make this casserole perfect for tasty lunches as well as swanky brunches.
- 2 lbs baby spinach
- 4 tbs butter, divided
- 1 small onion, finely chopped (Check out our handy how-to video)
- 2 cloves garlic, minced
- 1 lb mushrooms, finely chopped
- 1 cup heavy cream
- 1/4 tsp nutmeg
- 12 eggs
- 1/3 cup freshly grated Parmesan
- Salt and pepper, to taste
- Preheat oven to 450 F.
- Wilt washed spinach in a large skillet, about 1 - 2 minutes. Depending on the size of your skillet, it may be best to do this in two batches. Set the wilted spinach aside.
- Melt 2 tbs butter over medium-low heat then add the onion and cook until softened, 2-3 minutes.
- Add remaining butter and let melt. Add the garlic and mushrooms, then cook until the mushrooms have softened and expelled their liquid. Let that liquid cook off, about 5-10 minutes.
- Stir in cream, salt, pepper, nutmeg, and wilted spinach. Bring to a simmer then remove from heat.
- Pour mixture into a 9 x 13 baking dish, or individual ramekins. Using the back of a spoon, make wells for the eggs to rest in. Crack an egg into each well.
- Bake until the whites are set, about 20 minutes. If using the 9 x 13 dish, the eggs near the center will remain somewhat runny as the ones on the edge cook faster.
- Sprinkle with Parmesan while still fresh from the oven. Serve with toasted english muffins or fresh tomatoes.
To make this ahead, stop just before adding the eggs. The spinach mixture can be refrigerated for 1-2 days before use.