Smoked Salmon Florentine with Parmesan Creamed Spinach & Eggs

Some breakfasts are worth getting out of bed for, and this Smoked Salmon Florentine is definitely one of them! Bill and I had this for breakfast, and before we’d even finished, he announced that it was something he’d happily order at a restaurant over and over again. I couldn’t disagree. We practically licked our plates clean!

The combination of rich Parmesan creamed spinach, delicate smoked salmon, sweet tomatoes, and a perfectly fried egg is absolutely delicious. And when that golden yolk breaks into the creamy spinach? Oh, my goodness. It’s the kind of breakfast that makes an ordinary morning feel like a special occasion.

What I particularly love is that the spinach mixture bakes in a soufflé dish while the eggs cook separately on the stovetop. There’s no worrying about overcooked eggs or getting everything finished at precisely the same moment. It’s an elegant breakfast or brunch that’s surprisingly manageable to make at home.

Colleen’s Kitchen

The Pampered Chef tools I used to make this recipe easier.

Brilliance Skillet
Easy one-dish dinners.
SHOP

Whisk Tongs
Mixing made easy.
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Cutting Board
Prep without the mess.
SHOP

Garlic Press
Fresh garlic in seconds.
SHOP

Disclosure: I may earn a commission when you purchase through my Pampered Chef links.

Why You’ll Love This Smoked Salmon Florentine

• Restaurant-worthy flavor at home. Creamy Parmesan spinach, smoky salmon, and rich egg yolks create an absolutely wonderful combination.
• Beautiful enough for company. The soufflé dish makes a lovely brunch centerpiece, and those colorful tomatoes and fresh chives finish it beautifully.
• The eggs cook separately. Everyone can enjoy their preferred yolk consistency without affecting the spinach and salmon.
• You can prepare part of it ahead. Make the creamed spinach in advance, then bake and finish the dish when you’re ready to eat.
• Naturally satisfying. Spinach, smoked salmon, eggs, and cheese make this a substantial breakfast without needing a long list of side dishes.

Smoked Salmon Florentine with Parmesan Creamed Spinach & Eggs

Course: Breakfast, Brunch

Cuisine: American

Keyword: Breakfast, brunch, Gluten Free

Prep Time: 15 minutes minutes

Cook Time: 25 minutes minutes

Total Time: 40 minutes minutes

Servings: 4

Author: slicedicedish

Creamy Parmesan spinach with sweet tomatoes, delicate smoked salmon, and freshly fried eggs makes an elegant, gluten-free breakfast or brunch that tastes like something from your favorite restaurant.

Print Recipe

Ingredients

• 1 tablespoon olive oil divided
• ¼ cup finely chopped shallot
• 2 garlic cloves minced
• 12 ounces fresh baby spinach roughly chopped
• 1 tablespoon butter
• 1 tablespoon certified gluten-free all-purpose flour
• ¾ cup 2% milk
• ¼ cup grated Parmesan cheese
• ⅛ teaspoon ground nutmeg
• ¼ teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper
• ½ cup diced Roma tomatoes seeds removed
• ¼ cup shredded part-skim mozzarella cheese
• 6 ounces smoked salmon cut into bite-sized pieces
• 4 large eggs
• 2 tablespoons chopped fresh chives

Instructions

• Preheat the oven to 375°F. Lightly grease a 1½-quart oven-safe soufflé dish.
• Heat 2 teaspoons olive oil in a large skillet over medium heat. Add the shallot and cook for 2–3 minutes, until softened. Add the garlic and cook for 30 seconds, until fragrant.
• Add the spinach in batches, stirring until wilted, about 4–5 minutes. Transfer to a colander and gently press out excess moisture.
• Melt the butter in the same skillet over medium heat. Whisk in the gluten-free flour and cook for 1 minute. Gradually add the milk, whisking constantly, and cook for 2–3 minutes, until slightly thickened.
• Stir in the Parmesan, nutmeg, salt, and pepper. Return the spinach to the skillet and stir until evenly coated. Gently fold in the diced tomatoes.
• Spoon the creamed spinach and tomato mixture into the prepared soufflé dish. Sprinkle with mozzarella and bake uncovered for 10–12 minutes, until hot and bubbling around the edges.
• Remove the dish from the oven. Gently fold the smoked salmon into the hot spinach mixture, keeping some pieces visible on top. Do not return the dish to the oven.
• Heat the remaining teaspoon of olive oil in a large nonstick skillet over medium-low heat. Crack the eggs into the skillet and cook for 3–5 minutes, until the whites are set and the yolks reach your preferred doneness. Cover briefly if necessary to set the tops of the whites. For food safety, cook eggs until the yolks and whites are firm, or to 160°F.
• Divide the warm spinach and salmon mixture among four plates or shallow bowls. Top each portion with one fried egg, sprinkle with fresh chives, and serve immediately.

Notes

EASY — A Little Less Work

Use a garlic press to mince the garlic directly into the skillet and a food chopper to prepare the shallot. While the spinach wilts, measure the sauce ingredients and dice the tomatoes so everything is ready when you need it.

EASIER — Save More Time

Prepare the Parmesan creamed spinach up to two days ahead, refrigerating it promptly in a covered container. When ready to serve, stir in the diced tomatoes and bake until thoroughly heated to 165°F before adding the smoked salmon. Allow additional oven time for the chilled mixture.

EASIEST — Maximum Convenience

Use approximately 16 ounces of prepared gluten-free creamed spinach and ½ cup of drained, canned diced tomatoes. Heat together in the soufflé dish until thoroughly hot, add the mozzarella, and finish with the smoked salmon after removing from the oven. Cook the eggs separately while the spinach heats. Check prepared spinach labels for gluten-containing thickeners and remember that nutritional values will vary by brand.

Choosing the salmon: Traditional cold-smoked salmon has a silky texture that works beautifully in this recipe. Use ready-to-eat smoked salmon and check the label for any gluten-containing seasonings.

Watch the salt: Smoked salmon and Parmesan both contribute saltiness, so taste the spinach mixture before adding additional seasoning.

Egg doneness: A sunny-side-up egg makes a beautiful presentation, and the soft yolk creates an extra sauce when broken. Fully cooked eggs are the safer choice, particularly for pregnant people, older adults, young children, and anyone with a weakened immune system. Pasteurized eggs are another option when preparing runny yolks.

Make-ahead food safety: Refrigerate the prepared spinach promptly at 40°F or below. Add the refrigerated smoked salmon only after baking, as in the tested recipe, and serve immediately. Those at higher risk for foodborne illness should heat refrigerated cold-smoked salmon thoroughly to 165°F before eating.

What to Serve with Smoked Salmon Florentine

This is one of those breakfasts that really doesn’t need much else. The spinach, salmon, and egg make a lovely combination on their own.

If you’re serving brunch, a small bowl of fresh strawberries or a few spears of roasted asparagus would be wonderful alongside it.

And, of course, a good cup of coffee is always welcome!

A Lovely Choice for Brunch Entertaining

I love recipes that look impressive without requiring you to spend the entire morning in the kitchen. This one checks those boxes.

The creamed spinach can be prepared ahead, the soufflé dish makes a beautiful presentation, and the eggs are cooked fresh just before serving. That means you can enjoy a leisurely morning with your guests instead of juggling several dishes at once.

It’s exactly the kind of approach I love when entertaining: do what you can ahead of time so you can actually enjoy the people gathered around your table.

For more ideas that make gathering easier, explore my Complete Dinner Party Plans. Each plan brings together a coordinated menu, recipes, prep timelines, and thoughtful hosting details to help make entertaining more enjoyable.

One Breakfast We’ll Definitely Be Making Again

Bill’s restaurant comment pretty much sealed the deal for me. When something tastes this good and doesn’t require a complicated morning in the kitchen, it deserves a permanent place in the recipe collection.

And if you find yourself scraping the last bit of Parmesan creamed spinach off your plate, well, you’ll be in good company.

Because great food brings people to the table. Meaningful moments keep them there.

Save me a bite!
Colleen 🥂