Ingredients for Eggs Florentine:
- 1 lb (450 g) spinach
- Salt and pepper
- 1 oz (28 g) butter
- 4 eggs
For the cheese sauce:
- 1 oz (28 g) butter
- 1 oz(28 g) flour
- ½ pint (280 ml) milk
- 2 oz (56 g) grated cheese
- ½ teaspoon dry mustard
- Salt and pepper
Method for Eggs Florentine:
- Wash the spinach well and remove the centre stalk.
- Put into a pan with a tightly fitting lid without additional water.
- Add 1 oz (28 g) butter and and cook until tender.
- Drain well and chop finely.
- Turn into an oven-proof dish, making 4 depressions into which break the eggs.
- Make the cheese sauce by melting the butter into a pan and adding the flour, blend well and then let the roué cook for a minute or two over a low flame. Add the milk, salt, pepper, mustard and grated cheese, stirring continuously over the heat until it thickens.
- Pour the cheese sauce over the eggs..
- Bake in a pre-heated oven at Gas Mark 7 (425°F/220°C) for about 25 minutes. Alternatively, bake under the grill.
Makes 2 – 4 portions as breakfast or side dish. Serve hot.
Thank you for this recipe. I used to make this years ago and cannot find the recipe in any of my books…all the others on the internet say to cook the eggs by poaching first but I know that I did them in the oven with the spinach. Delicious!