Eggs Florentine Skillet

This eggs Florentine skillet makes a perfectly creamy and satisfying breakfast skillet with minimal effort and maximum flavor.

eggs Florentine skillet on a plate

Weekend mornings around here (and maybe in your home too), are lazy, slow-paced occasions where I can indulge in a second cup of coffee without the slightest bit of guilt. Breakfast time is always a little extra on these mornings. But even then I find that skillets will give the illusion of effort and still provide a flavorful, hearty meal all the same.

This skillet is especially nice when I don’t have any breakfast meat on hand but have plenty of eggs from our hens who are now back at laying daily. The Florentine sauce in this skillet is flavorful and honestly makes the golden runny yolks streaming through it a dunker’s paradise. And although the flavors and texture of this dish might make you feel like you are being a bit indulgent, this skillet eggs Florentine is certainly on the side of healthy recipes when it comes to breakfast skillets.

We’re talking a spinach mixture base and individual eggs cracked into a simple milk-based cream sauce. This defers a bit from traditional eggs Florentine in that there’s not a poached egg in sight. Nor is there any typical creamy hollandaise sauce as is switched out for another silky sauce that the eggs actually cook in. Home cooks know it doesn’t get any simpler or delicious than this.

Eggs Florentine Skillet Is…

  • A creamy sauce with whole eggs baked in. 
  • An easy Florentine recipe made all in the same pan.
  • Is filled with garlicky sautéed spinach and sweet onion.
  • A great option for a weekend brunch.
  • A spin on the classic eggs Florentine.

Ingredients

Spinach- I use fresh spinach for this. If using frozen, I suggest defrosting it first and ringing it out with a kitchen towel or paper towel to absorb the excess moisture.

Onion- I use white onions but yellow onions also work well for this skillet. In a pinch green onions also work nicely.

Eggs- use large eggs for this. I like using our hen’s eggs or any free-range chicken eggs I can get my hands on. 

Garlic- use a large garlic clove. 

Parmesan- use freshly grated parmesan not ground. The parmesan gives a nice nutty flavor to the Florentine sauce and rich yolk. 

Nutmeg- freshly ground or pre-ground nutmeg works fine. 

Milk- For best results, I use whole milk or 2% milk for the Florentine sauce. You can use skim milk, just keep in that the sauce might be runnier.

Flour- All-purpose flour helps thicken the Florentine sauce. 

Oil- I use extra virgin olive oil to sauté the fresh spinach. Pure olive oil or avocado oil will work just as well. 

Seasoning- I season this with sea salt and freshly ground black pepper. Himalayan salt and Kosher salt are both great substitutes. 

Tools

Large Nonstick Skillet (oven safe) or Cast Iron Skillet

Directions

Heat a large pan or non-stick skillet with olive oil over medium heat. Add the diced onions and cook them until translucent. Add the fresh spinach to the skillet. Allow it to cook down a little. Add a pinch of salt and cracked black pepper.

spinach in a pan
milk being poured into the skillet
Florentine sauce in a pan

Sprinkle over the flour stirring as it is added and stir into the spinach to coat. Slowly pour in the milk continuously stirring to incorporate. Add in the minced garlic and nutmeg. Allow the sauce to simmer on low heat for 1-2 minutes. Add half the parmesan cheese to the skillet as it thickens.

eggs being cracked into skillet

Turn off the heat and crack the eggs into the pan. Spread the remaining parmesan cheese over the contents of the pan and pop the entire pan under a broiler set at 450℉ for 6-10 minutes depending on how runny you like your eggs.

Note: Egg whites will be white and not clear when cooked.  If you want your egg yolks on the runny side, remove the skillet just after the egg whites are done. 

eggs Florentine skillet freshly out of the oven

Serve immediately.

Dipping toast into eggs Florentine skillet

Cooking Notes

  • Egg whites will be solid white and not opaque when cooked. For runnier yolks cook until whites are just done.
  • Keep from adding the garlic too soon to the skillet. I add it when the milk is in the pan to avoid burning.
  • This skillet can easily be doubled if you have a large enough pan to accommodate.

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 this sourdough boule cut into slices and toasted.
  • For an eggs benedict effect serve the eggs and Florentine sauce over toasted English muffins. 
  • If bread is not your thing, serve with a slice of tomato or two in its place.
  • 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.

FAQ

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 worked well also.

Do I have to use a skillet to make eggs Florentine skillet?

You don’t need to use a skillet. You can use any oven safe pan. If you don’t have one. You can sauté the veggies and make the cream sauce in a standard pan, non oven safe pan. Then transfer into a baking dish and bake the eggs Florentine just as instructed for the skillet version.

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eggs Florentine skillet on a plate

Other Recipes To Try…

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Yield: 4 servings

Eggs Florentine Skillet

eggs Florentine skillet on a plate

This eggs Florentine skillet makes a perfectly creamy and satisfying breakfast skillet with minimal effort and maximum flavor.

Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes

Ingredients

  • 4 heaping cups of fresh spinach
  • 1/4 cup diced white onion
  • 1/8 tsp ground nutmeg
  • 1 clove of garlic
  • 2 tbsp. flour
  • 1 cup of milk
  • 1/2 cup of grated parmesan
  • salt and pepper to taste
  • 2-3 tbsp. olive oil
  • 4 large eggs

Instructions

      1. Heat a large pan with olive oil over medium heat.
      2. Add the diced onions and cook them until translucent.
      3. Add the fresh spinach to the skillet. Allow it to cook down a little.
      4. Add a pinch of salt and cracked black pepper.
      5. Sprinkle over the flour stirring as it is added and stir into the spinach to coat.
      6. Slowly pour in the milk continuously stirring to incorporate.
      7. Add in the minced garlic and nutmeg.
      8. Allow the sauce to simmer on low for 1-2 minutes.
      9. Add half the parmesan cheese to the skillet as it thickens.
      10. Turn off the heat and crack the eggs into the pan.
      11. Spread the remaining parmesan cheese over the contents of the pan and pop the entire pan under a broiler set at 450℉ for 6-10 minutes depending on how runny you like your egg
      12. Serve immediately.

Notes

  • Egg whites will be solid white and not opaque when cooked. For runnier yolks cook until whites are just done.
  • Keep from adding the garlic too soon to the skillet. I add it when the milk is in the pan to avoid burning.
  • This skillet can easily be doubled if you have a large enough pan to accommodate.

Nutrition Information:

Yield:

4

Serving Size:

1

Amount Per Serving: Calories: 362Total Fat: 30gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 21gCholesterol: 202mgSodium: 424mgCarbohydrates: 11gFiber: 1gSugar: 4gProtein: 13g

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