This Eggs Florentine Skillet makes a perfectly creamy and satisfying breakfast skillet
Weekend mornings for the most part are lazy, carefree and the only time when staying in your pj’s a bit longer is acceptable. Usually, by my third cup of coffee, I am ready to make a nice breakfast. One that doesn’t have to be quick or eaten in a hasty rush out the door. It’s nice to sit, talk and just enjoy ourselves over a nice meal. I like making skillets, especially for such an occasion as a Saturday morning. They are cozy, delicious, and versatile.
This Eggs Florentine Skillet is one that I make very often. Not only does it require just a few staple-style ingredients to make. But it’s a great way to use up leftover loaves of bread. Which I slice and spread with butter. Then toast in a cast-iron skillet to serve alongside this skillet. Having toast to go with this skillet is a must so whether you have that leftover bread to use up or not. Just know that toast is necessary. Dunking it around the creamy sauce and into the eggs adds to the deliciousness of this Eggs Florentine Skillet.
Why I Love This Recipe
The first real reason is the absolute taste of this skillet. A simple but satisfying breakfast skillet that each time I make it feels like a treat. It is one that I have been making for years yet hadn’t shared it here for whatever reason. Maybe I figured it was too simple to be a blog post yet, of course, I realize that is silly. I have learned it never has to be complicated to be delicious.
This Eggs Florentine Skillet is proof of that. But secondly, I came up with this skillet on a whim when I didn’t have the ordinary skillet ingredients on hand. You know the ones. Those hearty breakfast meats and potatoes that seem to be in every breakfast skillet. As usual, I had eggs, milk, and spinach. All staples in our household. So this skillet allows me to make it anytime without having to prep or plan at all. And that is a recipe worth repeating.
What You Will Need to Make It
3 cups fresh spinach
1 clove of garlic
1/8 tsp ground nutmeg
1 cup grated parmesan
4 large eggs
1/4 cup white onion
2 tbsp olive oil
1 cup of milk
2 tbsp flour
salt and pepper to taste
In a large pan heat up the olive oil. Add the diced onions and begin sautéing. Add the fresh spinach to the skillet and allow everything to cook until the spinach cooks down. Sprinkle in a pinch of salt and cracked black pepper. Chop the garlic and add it to the skillet. Give the pan contents a stir and allow the garlic to cook just a few seconds being careful not to burn it.
Then Sprinkle over the flour stirring as it is added. When combined, slowly pour in the milk continuously stirring. You can use a whisk here if you like but a wood spoon works fine too. Add in the nutmeg and half the parmesan cheese. Let it simmer until it thickens.
Remove from heat and crack each egg directly into small wells inside the mixture. Top with remaining cheese and pop into a 400℉ oven for 8-10 minutes depending on how runny you like your eggs. Serve immediately.
How To Serve Eggs Florentine Skillet
- This Eggs Florentine Skillet is best served with a side of crusty bread slices for dipping. I like using leftover Sourdough Artisan Loaf for this recipe. I slice the day-old bread, spread it with butter, and grill it in a cast-iron skillet. But any good crusty bread you have on hand works.
- If toast is not your thing, perhaps these Sourdough English Muffins will do the trick.
- For brunches and gatherings, this Eggs Florentine Skillet pairs nicely with fresh fruit and sides of breakfast sausage.
- Serve with breakfast parfaits filled with homemade yogurt or a good greek store bought kind.
Can I use heavy cream instead of milk for the skillet?
Absolutely! If doing so I would dial back the flour to 1 tbsp instead of 2 tbsp because the heavy cream is thick as it is and won’t need as much help thickening as the milk does.
Does mozzarella cheese work for Eggs Florentine?
You can use mozzarella instead in fact most white cheese will work fine. I have even used jack cheese in a pinch and it tasted just fine.
Do I have to use a skillet to make Eggs Florentine Skillet?
You actually don’t need to use a skillet. You can sauté the veggies and make the cream sauce in a standard pan. Then transfer into a baking dish and bake the eggs Florentine just as instructed for the skillet version.
What are good things to serve along side this skillet?
I normally like to serve a crusty piece of toast for dipping since the eggs and cream sauce makes a delicious dip to dunk the toast in. An easy bread to bake fresh is my No Knead Artisan Bread. However, breakfast potatoes are a great option. Even this Sweet Potato Hash would work great. or if you like having some sweet to go along with a savory breakfast this Strawberry Coffee Cake would pair well with doing that.
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- 3 cups fresh spinach
- 1/4 cup diced white onion
- 1/8 tsp ground nutmeg
- 1 clove of garlic
- 2 tbsp flour
- 1 cup of milk
- 1 cup of grated parmesan
- salt and pepper to taste
- 2 tbsp olive oil
- 4 large eggs
- In a large pan heat up the olive oil. Add the diced onions and begin sautéing.
- Add the fresh spinach to the skillet and allow everything to cook until the spinach cooks down.
- Sprinkle in a pinch of salt and cracked black pepper.
- Chop the garlic and add it to the skillet. Give the pan contents a stir and allow the garlic to cook just a few seconds being careful not to burn it.
- Then sprinkle over the flour stirring as it is added. When combined, slowly pour in the milk continuously stirring.
- You can use a whisk here if you like but a wood spoon works fine too.
- Add in the nutmeg and half the parmesan cheese. Let it simmer until it thickens.
- Remove from heat and crack each egg directly into small wells inside the mixture.
- Top with remaining cheese and pop into a 400℉/204℃ oven for 8-10 minutes depending on how runny you like your eggs.
- Serve immediately.
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 294Total Fat: 20gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 212mgSodium: 643mgCarbohydrates: 12gFiber: 1gSugar: 4gProtein: 17g
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