Eggs Florentine Recipe

eggs florentine

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:

  1. Wash the spinach well and remove the centre stalk.
  2. Put into a pan with a tightly fitting lid without additional water.
  3. Add 1 oz (28 g) butter and and cook until tender.
  4. Drain well and chop finely.
  5. Turn into an oven-proof dish, making 4 depressions into which break the eggs.
  6. 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.
  7. Pour the cheese sauce over the eggs..
  8. 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.

Posted in Vegetable Recipes, Vegetarian Recipes, All Recipes, Spinach
One comment on “Eggs Florentine Recipe
  1. susey says:

    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!

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