Low Carb Eggs Florentine – eggs baked in a creamy bed of spinach with bacon and Parmesan. A flavorful, low-carb breakfast or brunch that’s both keto-friendly and gluten-free.
This simple dish combines eggs, tender spinach, salty bacon, and sharp Parmesan for a satisfying, protein-rich meal. The spinach adds vitamins and minerals while the cream and cheese make a silky sauce that keeps the eggs moist. It’s a great way to enjoy eggs on a low-carb or keto plan without sacrificing flavor.
I rely on eggs a lot when I follow a low-carb approach, so I like to prepare them in different ways to keep breakfasts interesting.
Scroll down for more low-carb egg recipes.
How to Make Low Carb Eggs Florentine:
- Heat 1 tablespoon of olive, coconut, or avocado oil in a medium nonstick skillet over medium heat. Add 1/4 cup finely diced onion and 6 ounces fresh baby spinach. Sauté until the spinach wilts, about 2–3 minutes.
- Stir in 2 tablespoons heavy cream and 2 slices cooked, crumbled bacon. Season with salt, black pepper, and a pinch of crushed red pepper flakes if you like a little heat.
- Push the spinach mixture aside to create two small wells in the pan. Crack 2 large eggs into the wells, cover the skillet, and cook until the whites are set and the yolks are done to your liking (about 4–7 minutes depending on desired doneness).
- Uncover and sprinkle 2 tablespoons freshly grated Parmesan cheese over the eggs. Serve immediately. Feta or shredded cheddar are nice alternatives if you prefer.
If your bacon is already cooked, this dish comes together in under 15 minutes, making it ideal for busy mornings. The recipe easily doubles to serve four—just use a larger skillet and increase the ingredients.
For more heat, add hot sauce at the table or increase the red pepper flakes in the pan.
More Low Carb Breakfast Recipes:
- Baked Denver Omelet
- Low Carb Sausage Breakfast Casserole
- Air Fryer Breakfast Stuffed Poblanos
- Low Carb Pizza Eggs
Low Carb Eggs Florentine
Eggs cooked in a creamy bed of spinach with bacon and Parmesan cheese—an easy, low-carb breakfast or brunch option.
Breakfast
American
gluten free, keto
Ingredients
- 1 tablespoon olive oil or coconut oil
- 1/4 cup finely diced onion
- 6 ounces fresh baby spinach
- 2 tablespoons heavy cream
- 2 slices bacon, cooked and crumbled
- salt and pepper
- pinch of crushed red pepper flakes (optional)
- 2 large eggs
- 2 tablespoons freshly grated Parmesan cheese
Instructions
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Heat the oil in a medium nonstick skillet over medium heat. Add the onion and spinach and cook until the spinach has wilted, about 3 minutes.
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Stir in the heavy cream and cooked bacon. Mix to combine and distribute the cream through the spinach.
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Season with salt, pepper, and the crushed red pepper flakes if using.
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Make two small wells in the spinach mixture and crack an egg into each well. Cover the skillet and cook until the whites are set and yolks reach your preferred doneness.
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Remove the lid, sprinkle with Parmesan, and serve right away.
Disclosure: Nutritional information is an estimate and can vary based on brands, measuring methods, and cooking techniques.