Baked Eggs Florentine

There is a fairly new brunchery in Annapolis called Eggcellence. We’ve been curious when walking past it a time or two, but we’re never in town early enough to go inside.  I will now make a point of going in the near future.

Broked Eggs Florentine

Broked Eggs Florentine

As I was flipping through What’s Up? Annapolis magazine, I ran across a recipe for Baked Eggs Florentine.  I happened to have all the ingredients here, for once, so I decided to have this for lunch.

2 large fresh eggs
1/2 cup fresh spinach
1/2 cup chopped white onions
1 tsp minced garlic
1/2 tablespoon olive oil
1 tablespoon parmesan cheese, shredded
salt and pepper, to taste


  • Preheat oven to 425 degrees and place a ramekin or small casserole dish in the oven to preheat at the same time.
  • While oven and ramekin are preheating, saute onion and minced garlic in olive oil over medium high heat in a pan for about 2 minutes. Add spinach and toss in pan for about 2 additional minutes.
  • Remove ramekin from oven, spray with a little non-stick spray, and crack two eggs into it. Top with sauteed vegetables. Place dish back in oven and bake until the whites are fully cooked and yolks are still runny (or however you desire them) about 7 – 10 minutes.
  • Remove from oven and finish with a little parmesan cheese, salt, and pepper. Allow eggs to sit a moment before serving, as they’re pretty hot.
Sssssmoky saute.

Sssssmoky saute.

Ready to go into the oven.

Ready to go into the oven.

In the magazine, there is no mention of spraying the ramekin with non-stick spray, but I should have done this anyway.  I thought perhaps the olive oil would provide enough of a barrier to keep the eggs from baking to the dish, but in the end it stuck a little more than I’d like.  Nevertheless, this was still quite delectable.

It was a lovely surprise to have my husband home early for lunch… just around brunch time, in fact.  I doubled the saute ingredients and used the remaining half, along with some Southwestern style Eggbeaters, to make a nice omelet for him.   He prefers his eggs scrambly.

Spontaneous Florentine Omelet

Spontaneous Florentine Omelet

It's travail does not diminish its beauty.

That's Eeyore's arse.

While I was looking to see if this recipe was typed out online somewhere, I came across a video of the chef, William Paine, actually making his signature dish.  A couple of things he says in the video are slightly different from the printed version of the recipe.  I imagine this is probably because the printed version is more suitable to make at home.

In the video, he puts the oven to 450 degrees.  In the article, he says 425.  He only bakes them for about 3 minutes, while the printed version states 7 to 10.  He also is very good at tossing things around in the pan, while I kludged along with my spatula.  I also broke one of the yolks at cracking time, but that didn’t wreck this dish at all.  I might just keep one whole and crack one on purpose the next time.  And FINALLY, he uses non-stick spray in the video.  Curses! :)

Find this recipe in my SparkRecipes recipe box.


  1. Has just about all of my favorite ingredients . . . gonna have to try this sometime for brunch. Is this one of those dishes that must be served immediately? Thinking about taking this to a brunch that my friend is planning in couple weeks.

  2. The yolks are not much more firm than you’d find in typical sunny side up eggs. Even if you cooked them until firm, I don’t think this is something you want to serve after it has been sitting around. What you might could do is saute the veggies at home and bring them to the brunch in a sealed container along with the uncracked eggs and the ramekins. Then heat, assemble, and bake everything at the brunch. Of course, you’d want to check with the host or hostess to make sure you have access to an available oven. Gosh, how Martha Stewart I sound. :)


  1. […] I blogged about a lovely Baked Eggs Florentine I had for lunch.  My friend, Lola, wondered if this would be a dish she could tote to an upcoming […]

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