Easy Florentine Egg Cups

Prep Time:
15 mins
Total Time:
35 mins

At your next brunch, try this super-simple take on a classic. All you have to do is layer bread, spinach, and eggs in a muffin tin, then bake until the bread is toasted and the yolks are perfectly runny.


  • 12 slices white sandwich bread

  • Melted unsalted butter, for brushing

  • ½ cup frozen chopped spinach, thawed, drained, and squeezed dry

  • 12 large eggs

  • Kosher salt and freshly ground pepper


  1. Preheat oven to 350 degrees. Using a sharp knife, cut off bread crusts. Brush both sides of bread slices with butter. Gently press one slice into each cup of a standard muffin tin. Place 1 tablespoon spinach in each bread cup, then crack an egg into each; season with salt and pepper.

  2. Bake until whites are set and yolks are still soft, 15 to 20 minutes. Serve.

    plated florentine egg cups
    Bryan Gardner

Cook's Notes

While the egg cups are delicious on their own, you can also serve them with our Easy Hollandaise Sauce and a green salad on the side.

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