Oeufs a La Florence - Eggs Florentine

Total Time
30mins
Prep 15 mins
Cook 15 mins

A delicious, from-scratch classic from the Creole chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Cooking time approximate.

Directions

  1. Wash spinach; cook, drain and add butter and seasonings.
  2. Spread in a shallow baking dish and place eggs on top at equal intervals.
  3. Bake in preheated oven at 350F until eggs are set.
  4. Serve with tomato sauce.

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