Eggs Florentine



Sunday Brunch is getting to be a nice habit for Spouse and I.  It’s just a nice way to start what will turn out to be the most leisurely day of the week.

This week, I tried a recipe I’d never tasted or cooked before:  Eggs Florentine.  Spouse has never had it himself so he was looking forward to trying it.  There are so many ways to do this dish, I was stumped for a minute deciding how I was going to make it.  I could’ve done the eggs poached but thought it was too early to successfully manage that.  So I decided on baking it in ramekins instead.



Here’s a photo of my Florentines when I was getting it ready for the oven.  You start with a buttered ramekin, put in the spinach and crack two eggs over that.  Then you pour over your favorite Mornay sauce to cover the eggs.  I didn’t really follow any recipe…just went with what I had and how I felt like doing things. 

But here’s an approximate recipe anyway, feel free to make any changes.

Eggs Florentine:

4 eggs

5-oz. frozen chopped spinach, thawed

1 tbsp. butter

salt and pepper to taste

Mornay Sauce:

1 tbsp. butter

2 tbsps. flour

1/2 to 3/4 c. low-fat milk (depending on your preferred sauce thickness)

1/3 to 1/2 c. shredded cheddar cheese

some gruyere cheese bits (I used leftovers)

salt and pepper to taste

pinch of nutmeg

When your spinach has thawed, cook it over medium-high heat in a hot saute pan with the butter. Cook it till the spinach juices are almost gone.  Season as you go along.  Remove from pan and set aside to cool.

Heat your oven to 325F.

In the same pan.  Add the butter and when it starts to bubble, add the flour. Use a wire whisk to stir and keep lumps from forming.  When this sizzles without turning brown, add the milk.  Stir vigorously to avoid lumps.  Add the cheese as it simmers away and season to taste.  If it gets too thick, add more milk.  Remove from heat and allow to cool a few minutes.

Meantime, prepare your 2 ramekins by rubbing all sides with butter.  Place spinach at the bottom.  Crack 2 room temperature eggs into each bowl.  Season if you want to.  Now pour the cheese sauce over the eggs, making sure to leave room for the sauce to bubble.

Place  thebowls on a cookie sheet and pop in the oven.  Allow to cook for 20 minutes for medium done eggs.  I cooked this  a bit longer because Spouse likes his eggs well-done.  Between 15-20 minutes should be a long enough window to check how your eggs are doing.  A good indicator of how cooked your eggs will be is shaking the cookie sheet just a bit and testing how done the eggs are by how it jiggles.

Plating:  Toast some bread or English muffins and set on a plate.  Spoon out the Florentines over the bread, allocating 1 egg per slice. 

6 Replies to “Eggs Florentine”

  1. Wow. What an intuitive idea! Eggs Florentine on a ramekin. This is the first i’ve heard and seen of it. I always thought you’re very creative with your meals and this just proves it yet again. Well done!

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