Tested till perfect Eggs Florentine

Eggs Florentine

In classic French cuisine, Florentine is a term used for a dish that contains spinach and — usually — Mornay or cheese sauce.

By The Canadian Living Test Kitchen

Source: Mealtimes Made Easy: 2001

Recipe3 out of 5 based on 9 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 6


  • 2 bags (each 10 oz/284 g) 2bags (each 10 oz/284 g)fresh spinach, trimmed
  • 2 tbsp 2tbsplemon juice
  • 1 tbsp 1tbspbutter, melted
  • 1/4 tsp 1/4tspground nutmeg
  • 1/4 tsp 1/4tspsalt
  • 6 6eggeggs
  • 2 tbsp 2tbspgrated Parmesan cheese

Mornay Sauce:

  • 2 tbsp 2tbspbutter
  • 2 tbsp 2tbspall-purpose flour
  • 1-1/4 cups 1-1/4cupshot milk
  • 1/3 cup 1/3cupgrated Parmesan cheese
  • 1/2 tsp 1/2tspdry mustard
  • 1/4 tsp 1/4tspsalt
  • Pinch Pinchcayenne pepper
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Mornay Sauce: In saucepan, melt butter over medium heat; add flour and cook, whisking, for 1 minute. Whisk in milk; cook, whisking, for about 5 minutes or until thickened. Whisk in Parmesan cheese, mustard, salt and cayenne pepper. Set aside.

Rinse spinach; shake off excess water. In large saucepan or Dutch oven, cook spinach, with just the water clinging to leaves, over medium-high heat, stirring occasionally, for 5 minutes or until wilted. Transfer to sieve; let cool enough to handle.

Squeeze water from spinach; chop and place in greased 11- x 7-inch (2 L) glass baking dish. Add lemon juice, butter, nutmeg and salt ; toss to combine. Spread in dish, forming 6 wells; break 1 egg into each. Bake in 375°F (190°C) oven for 15 minutes or until whites are set and yolks are still soft.

Pour Mornay sauce over eggs; sprinkle with Parmesan cheese. Broil for about 2 minutes or until browned.

Nutritional Information Per serving: about

cal 216 pro 14g total fat 14g sat. fat 7g
carb 9g fibre 2g sodium 540mg

% RDI:

calcium 28 iron 28 vit A 87 vit C 15
folate 66
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