This looks fancier than it actually is, and that gap between effort and result is exactly the point. Keto baked eggs Florentine with ham is a genuinely humble dish of eggs, spinach, ham, and cream that reads like a brunch centerpiece.
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The cheese is what pushes it over the top. Each ramekin gets its own egg baked into ham and wilted spinach, finished with cream and a sprinkle of Parmesan.
The trickiest part is wilting and draining the spinach, and that can happen well ahead of time to make morning-of assembly quick.
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Chef Jenn’s Take on Baked Eggs Florentine with Ham
Ramekin size changes this recipe more than any other variable. One reader baked hers longer than 15 minutes and still ended up with eggs that weren’t quite set, and a dish that was looser than expected from the cream. That comes down to ramekin size, how much filling went in, individual ovens, and how cold the ingredients were going in.
I use fairly small ramekins, around 3/4 cup, and treat the bake time as a starting point rather than a fixed rule. Check at 12 minutes, and give it a few minutes under the broiler at the end if the egg white needs extra help setting on top.
Press the spinach down slightly once it’s in the ramekin, but don’t pack it in tight. It needs a little room for the egg to nestle into.
If you want to dress this up further, swap in the spinach from my Steakhouse Creamed Spinach instead of the plain wilted version here, it turns this into something even richer. Cheese is flexible too, mozzarella, gouda, havarti, and Pepper Jack all work in place of Parmesan.
What You’ll Love About Baked Eggs Florentine with Ham
- Most of the prep, the spinach, can happen well ahead of time.
- Looks like a real brunch centerpiece, with far less effort than it appears to take.
- Individual ramekins make this easy to portion and serve without any slicing.
Ingredients
- Butter – I use salted butter.
- Deli ham – Or leftover ham, sliced thin enough to line the ramekin.
- Eggs One per ramekin.
- Spinach – Fresh baby spinach works best.
- Heavy whipping cream – Full fat.
- Parmesan cheese – Shredded or grated. Mozzarella, gouda, havarti, or Pepper Jack all work as substitutes.
How to Make keto Baked Eggs Florentine With Ham
Scroll down for the full recipe card with exact measurements and printable instructions.
Grease the inside of four individual ramekins with the butter.
Rinse the spinach and wilt it over medium-high heat in a large skillet. Transfer to a strainer and let it cool enough to handle, then squeeze out as much water as you can.
Line each ramekin with ham, letting it come up the sides of the dish.
Divide the squeezed spinach among the ramekins, pressing it down slightly without packing it in. Crack an egg into each ramekin, drizzle with heavy cream, and top with Parmesan cheese and a few grinds of pepper.
Place the ramekins on a baking sheet and bake at 375°F for about 12 to 15 minutes, checking at 12 minutes. Finish under the broiler for a minute or two if the egg needs more time to set on top.
Make it A Meal
For a bigger spread, add Eggs Benedict or Sausage n Egg Cups to the table. Want to dress this up further? Swap in the spinach from my Steakhouse Creamed Spinach for an even richer version.
Storage
These do not freeze well once baked, since eggs turn watery and unpleasant after thawing. You can freeze the spinach and ham separately before assembling, thawed and blotted dry before use. Refrigerated leftovers keep for up to 2 days, reheated gently in the microwave.
Frequently ASked Questions
This recipe runs about 3 net carbs per serving. The number in the recipe card below will recalculate once this post is republished, so use it as an estimate until then.
This likely works, though it hasn’t been formally tested. Watch that the heat isn’t too high, and check for doneness a bit earlier than the oven time suggests.
This usually comes down to ramekin size, how much filling went in, your specific oven, and how cold the ingredients were to start. Try smaller ramekins, around 3/4 cup, and adjust the bake time as needed for your setup.
Yes, wilt and drain the spinach ahead, or assemble the full ramekins the day before and refrigerate. Add a couple extra minutes of bake time if they’re going into the oven cold.
Add Preferred SourceBaked Eggs Florentine with Ham
Ingredients
- 2 tablespoons butter
- 8 slices deli ham
- 4 eggs
- 8 ounces spinach
- 3/4 cup heavy cream
- 1/4 cup parmesan cheese
Instructions
- Grease the inside of four oven-safe individual size casserole dishes or ramekins with the butter.
- Rinse the spinach and wilt it over medium-high heat in a large skillet. Remove from the pan and put in a strainer. Use the back of a bowl or the back of a spatula to press out as much of the water as you can. This step can be done the night before, but you’ll need to add a few minutes of cooking time if you use cold spinach.
- Divide the ham and layer it inside each baking dish, placing the ham so that it comes up the inside of each dish.
- Top with 1/4 of the spinach, then add the egg. Drizzle with 3 tbsp of heavy cream, and 1 tbsp of Parmesan cheese. Add a few grinds of pepper.
- Put the casserole dishes onto a baking tray and bake in a pre-heated 375-F oven for about 12-15 minutes. Put under the broiler for the last minute or two to cook the top of the egg. Remove when the egg has reached your desired doneness.
Video
Notes
Recipe Card Tips
- Use small ramekins, around 3/4 cup, and treat the bake time as a starting point rather than a fixed number.
- Press the spinach down gently rather than packing it in tightly. It needs room for the egg.
- Finish under the broiler for a minute or two if the egg white needs extra help setting on top.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed. Erythritol carbs (sugar substitutes) are not included in the carbohydrate counts as they have been shown not to impact blood sugar, and they have zero calories and zero carbs. Net carbs are the total carbs minus fiber.
WANT EVEN MORE EASY KETO DIET RECIPES?
I’m always in the kitchen creating new recipes, and while some of them are big hits, I get some misses, too. But these are some of my favorite all-time recipes:
- Thick and luscious Salmon Chowder
- Grilled veggies – I love how versatile this recipe is!
- This amazing cauliflower dish
- Meaty sausage Parmigiana
This looks so delicious. Love how simple and easy the ingredients are. Thanks for sharing
Great simple recipe!
The perfect weekend breakfast, great idea thank you!
I love how easy this is to make! This will definitely be on our regular breakfast rotation!
One of my favourite breakfast recipes. The whole family love this.
Thanks for such amazing Breakfast ideas. Quick, Simple, easy and yet so perfect.
I agree, spinach, ham, cheese and cream is a magical combination! I can’t wait to make this for brunch.
I know what I am making for breakfast this weekend THIS for sure it sounds wonderful love the addition of ham!
I made this for breakfast today and it was so so good! Just what I wanted and definitely going to be a weekly occurrence.
So glad you liked it!
Tried this on a whim, fussy eater. I wasn’t sure when I took it out of the oven. Took my first bite and OMG, tasty, decedent, absolutely hooked!!! Thank you!
Thanks for giving it a try and I’m so glad you loved it! ~Jenn
Can you use the air fryer instead of the oven?
I don’t see why not — I’d just watch that the heat isn’t too high. Good luck!
~Jenn
Hi Jenn,
I just made these for the first time and the flavor is really good. I took your advice with the cheeses and did a blend of gruyere and Parmesan. I do have a couple questions though. As tasty as it was I’m wondering what size ramekins you used. I had to bake mine longer than 15 to get the eggs cooked and there was no way it was coming out of the ramekin clean like your picture. There was too much loose from the heavy cream for that.
Thanks for the great recipe
I use fairly small ramekins – they might hold about 3/4 cup. Baking times will vary based on ramekin size, how much stuff you pack into them, your oven, how cold the ingredients are, and more! Try them again and tweak as needed! ~Jenn