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    You are in: Home / Recipes / Eggs Florentine Recipe
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    Eggs Florentine

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    30 mins

    20 mins

    PhoenixReborn's Note:

    I hope you’ll enjoy the rich flavors of this brunch favorite. I have doubled, tripled this recipe for brunch gatherings. I serve it with my Raspberry Crumble Muffins, which adds a nice variety of color. The tartness of the raspberries is a great foil to the richness of this egg dish.

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    Serves: 6


    egg wit ...

    Units: US | Metric


    1. 1
      Preheat oven to 325. Defrost the frozen spinach. Squeeze all liquid out, set aside.
    2. 2
      Make a Béchamel sauce: Warm milk, set aside. (for extra rich sauce, replace 1/2 cup of milk with half-and-half).
    3. 3
      Melt butter over medium heat. Stir in flour, stirring until bubbly.
    4. 4
      Slowly add milk, whisking the entire time.
    5. 5
      Add salt and nutmeg.
    6. 6
      Cook over medium heat, stirring constantly, until thickened.
    7. 7
      Remove from heat, taste and adjust seasonings. Stir in all but 2 tablespoons of Parmesan cheese.
    8. 8
      Remove 1/2 cup of sauce to reserve for top of eggs.
    9. 9
      Place spinach and remaining sauce into food processor or blender, pulse to cream spinach.
    10. 10
      Spread spinach mixture into a casserole type dish, sized from a 9x9 to a 9x13 pan.
    11. 11
      Carefully place eggs atop the spinach.
    12. 12
      Spoon a little reserved béchamel over the tops of eggs.
    13. 13
      Lightly sprinkle with a little nutmeg and parmesan to garnish.
    14. 14
      Bake at 325 for 20-25 minutes.
    15. 15
      NOTE- To make uniform poached eggs, heat water to a simmer (little bubbles breaking surface). Add 2-4 tablespoons white vinegar to water. This will help the eggs to hold their shape. Crack fresh eggs individually into a custard cup, and partially immerse cup and tip into simmering water. Cook 3-5 minutes, depending upon the doneness you desire. They will continue to cook in the oven, so I suggest cooking them slightly under-done. Carefully remove with a slotted spoon.

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    Ratings & Reviews:

    • on September 02, 2008


      Here at last is one which has the original mornay sauce (bechamel with cheese). All others I checked out are travesties of this classic. Fresh spinach would be even better.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Eggs Florentine

    Serving Size: 1 (174 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 211.4
    Calories from Fat 134
    Total Fat 14.9 g
    Saturated Fat 7.7 g
    Cholesterol 240.1 mg
    Sodium 454.5 mg
    Total Carbohydrate 7.4 g
    Dietary Fiber 1.5 g
    Sugars 0.8 g
    Protein 12.6 g

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