eggs florentine skillet on a white plate
Breakfast,  Kitchen Talk,  Recipes

Eggs Florentine Skillet

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This Eggs Florentine Skillet makes a perfectly creamy and satisfying breakfast skillet

eggs florentine skillet

I love a good breakfast skillet. They are always hearty and filling. The perfect type of breakfast for a cold morning or one that your wanting something a bit more substantial. This one can be on the lighter side as far as skillets go however it is just a delicious and filling as any potato packed skillet mind you. It is creamy, filled with flavor and should be served with a crusty piece of toast for dipping.

What You Will Need to Eggs Florentine Skillet

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

Directions

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.

eggs florentine skillet ready for the oven in a skillet
eggs florentine in a skillet
eggs florentine skillet on a white plate

FAQ for Eggs Florentine Skillet

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.

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 make 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 offering a bit of sweet with your salt breakfast this Strawberry Coffee Cake would pair well for doing that.

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If you try this recipe and love it, I would greatly appreciate it if you would come back and give it 5 stars!

eggs florentine skillet on a white plate

Eggs Florentine Skillet

Yield: 4 servings
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes

a creamy breakfast skillet with spinach and parmesan

Ingredients

  • 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

Instructions

    1. In a large pan heat up the olive oil. Add the diced onions and begin sautéing.
    2. Add the fresh spinach to the skillet and allow everything to cook until the spinach cooks down.
    3. Sprinkle in a pinch of salt and cracked black pepper.
    4. 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.
    5. Then sprinkle over the flour stirring as it is added. When combined, slowly pour in the milk continuously stirring.
    6. You can use a whisk here if you like but a wood spoon works fine too.
    7. Add in the nutmeg and half the parmesan cheese. Let it simmer until it thickens.
    8. Remove from heat and crack each egg directly into small wells inside the mixture.
    9. Top with remaining cheese and pop into a 400℉/204℃ oven for 8-10 minutes depending on how runny you like your eggs.
    10. 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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