Baked Eggs Florentine with Ham & Parmesan Creamed Spinach
Servings: 4
Tender baked eggs nestled over savory ham and homemade Parmesan creamed spinach, with fresh tomatoes and melted mozzarella. A satisfying gluten-free breakfast, brunch, or light dinner that serves four.
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Ingredients
- 1 tablespoon olive oil
- 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 plus more to taste
- ¼ teaspoon freshly ground black pepper
- 4 slices gluten-free deli ham approximately 4 ounces total
- ½ cup diced Roma tomatoes seeds removed
- 4 large eggs
- ¼ cup shredded part-skim mozzarella cheese
Instructions
- Heat the oven to 375°F. Lightly grease an 8-inch square baking dish or four individual oven-safe ramekins.
- Heat the 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 fresh spinach in batches, stirring until wilted, about 4–5 minutes. Transfer the spinach to a colander and gently press out excess moisture.
- In the same skillet, melt the butter over medium heat. Whisk in the gluten-free flour and cook for 1 minute. Gradually whisk in the milk and cook for 2–3 minutes, stirring, until slightly thickened.
- Stir in the Parmesan cheese, nutmeg, salt, and pepper. Return the spinach to the skillet and stir until evenly coated. Taste and adjust the seasoning.
- Arrange the ham slices in the prepared baking dish, creating four portions. Spoon the creamed spinach evenly over the ham. Scatter the diced tomatoes over the spinach. Using the back of a spoon, make four indentations and carefully crack one egg into each.
- Sprinkle the mozzarella around the eggs. Bake on the middle rack for 15–22 minutes, until the egg whites are fully set and the yolks reach your preferred doneness. For food safety, cook eggs to 160°F. Let stand for 2 minutes before serving.
Notes
EASY — A Little Less Work
Prepare the homemade Parmesan creamed spinach up to two days in advance and refrigerate in an airtight container. When you're ready to bake, arrange the ham, spinach, tomatoes, eggs, and mozzarella in the baking dish. Allow additional baking time if the spinach mixture is cold, and check the eggs for doneness.
EASIER — Save More Time
Replace the fresh spinach with one 10-ounce package of frozen chopped spinach, thawed and thoroughly squeezed dry. Skip the spinach-wilting step and stir the drained spinach directly into the homemade Parmesan cream sauce. This saves washing, chopping, and cooking several batches of fresh spinach.
EASIEST — Maximum Convenience
Use approximately 16 ounces of prepared frozen creamed spinach, heated according to the package directions, instead of making the homemade version. Arrange the ham in the baking dish, add the prepared spinach, tomatoes, eggs, and mozzarella, and bake until the eggs reach a safe temperature. Choose a gluten-free creamed spinach and check for wheat-based thickeners; baking time and nutrition may vary by brand.
ADDITIONAL IDEAS --
- Make it a complete meal: Serve with ½ cup fresh berries or a small serving of roasted asparagus for a colorful brunch.
- Individual servings: Four 10–12-ounce oven-safe ramekins make a lovely presentation. Place them on a baking sheet for easier handling.
- Egg doneness: Begin checking at 15 minutes. Baking time depends on the depth of the dish and the temperature of the spinach mixture. Cook eggs to 160°F for food safety.
- Gluten-free reminder: Check the labels on deli ham, flour, packaged cheese, and any prepared creamed spinach.