Florentine baked eggs

Florentine baked eggs


9 people made this

About this recipe: Spinach and eggs are a classic combination, and drizzling a little cream over each dish adds a lovely richness.

Maggie Pannell

Serves: 4 

  • 10g butter, melted
  • 1 garlic clove, peeled
  • 250g fresh spinach, thoroughly washed, drained and chopped
  • pinch of ground nutmeg
  • pinch of ground cinnamon
  • 4 eggs
  • 4 tbsp whipping cream
  • salt and freshly ground white pepper

Prep:10min  ›  Cook:12min  ›  Ready in:22min 

  1. Preheat the oven to 200°C (gas 6). Brush four 150ml ramekins with the melted butter.
  2. Spear the garlic clove on the end of a fork. Tip the spinach into a non-stick frying pan and wilt it over a high heat, stirring with the fork to flavour with the garlic. Discard the garlic.
  3. Drain and press out any excess moisture from the spinach, then season to taste with nutmeg, cinnamon, salt and pepper. Divide the spinach evenly among the ramekins, making a hollow in the middle. Break one egg into each hollow and top each one with 1 tbsp of the cream. Season with pepper.
  4. Place the ramekins in a baking tin and pour boiling water around them to come about half way up the sides of the ramekins. Carefully place in the oven and bake for 10–12 minutes until the eggs are just set.
  5. Remove the ramekins from the water bath, wipe dry and serve at once.


*If you happen to have some leftover cooked rice, add this to the spinach. *Alternatively, replace the spinach with some chopped fresh tomatoes or mushrooms sautéed in a little olive oil.

Recently viewed

Reviews (1)


- 08 Jan 2013

Write a review

Click on stars to rate