Eggs Florentine

Eggs Florentine

This is as elegant as the Eggs Benedict, but you can feel self-righteous and smug ‘cause your using spinach. 


  • 4 tbsp butter
  • 4 tbsp flour
  • Salt and pepper to taste 1/2 cup whole milk
  • 10 oz. chopped frozen spinach 12 large eggs
  • 1/4 cup parmesan cheese


  1. Preheat the oven to 350 degrees.
  2. Use a skillet to melt the butter. Mix in the flour, salt and pepper and blend with a wooden spoon or whisk.
  3. Lower the heat and mix in the milk. Stir continuously as the mixture gets thick. Lightly butter a muffin pan. Add 2 teaspoons of water to each muffin cup.
  4. Crack the eggs and slide one into each cup. Bake the eggs for 15 minutes.
  5. While eggs are baking, heat the spinach in a microwave and drain the liquid.
  6. Butter a 9 x 13 baking dish. Transfer the spinach to the baking dish. Divide the eggs over the spinach. Spread the sauce and the parmesan cheese over the eggs. Bake eggs for 5 minutes or until the cheese is bubbly and just turning brown.

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