Recipes by Kristin Riley

Baked Eggs Florentine

One of my favourite breakfasts, made in individual cups. Spinach, cheese and eggs. A perfect breakfast.

Perfect Saturday Morning Breakfast

Baked Eggs Florentine
  • 2 cups washed baby spinach
  • 1 teaspoon butter
  • 4 tablespoons cream
  • 4 large eggs
  • ¼ teaspoon ground nutmeg
  • ⅓ cup white cheddar (like Balderson's)
  • sea salt
  • pepper
  • paprika
  1. Preheat oven to 350
  2. Spray or brush custard cups with olive oil
  3. Wilt spinach in pan over medium high heat with butter. Drain excess water.
  4. Chop spinach and then combine with cream and nutmeg. Divide among 4 dishes.
  5. Crack an egg into each of the 4 dishes. Sprinkle with salt and pepper. Top with cheese and a sprinkle of paprika.
  6. Bake 15-20 minutes or until eggs are set


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1 thought on “Baked Eggs Florentine”

  • We really enjoyed the baked eggs with spinach and mushroom for Easter brunch! Thanks! I have to take issue, however, with you bacon cooking philosophy. While oven baked bacon may come out uniform, cook predictably, and reduce your overall workload, it doesn t have the character and brilliant flavor of the more traditional stove-top bacon. Thanks again!

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