Coddled Eggs Florentine Coddled Eggs Florentine

Author: Canadian Living

Serve with a crusty baguette for a satisfying cold-weather meal.

  • Portion size 8 servings
  • Credits : Canadian Living Magazine: October 2009


Mornay Sauce:


Butter shallow 8-cup (2 L) baking dish; set aside.

In Dutch oven and cooking in batches if necessary, heat oil over medium-high heat; cover and cook spinach and salt, stirring once, until wilted, about 1 minute. Spread between clean towel; gently press to absorb liquid.

Mornay Sauce: In small bowl, whisk egg yolk with cream; set aside.

In saucepan, melt butter over medium heat; cook flour, stirring, for 1 minute. Gradually whisk in milk; cook, whisking, until thickened, 5 minutes. Whisk in 3/4 cup (175 mL) of the Gruyère, salt, pepper, nutmeg and cream mixture until cheese is melted, 1 minute. (Make-ahead: Place plastic wrap on surface; refrigerate for up to 12 hours. Rewarm and stir in up to 2 tbsp/25 mL milk to loosen sauce.)

Spread spinach in dish. With back of spoon, form 8 wells in spinach; break 1 egg into each. Pour sauce over eggs; sprinkle with remaining cheese. Bake in 400°F (200°C) oven for 15 minutes. Broil until golden and bubbly, 2 to 5 minutes. Let stand for 3 minutes.

Nutritional facts Per serving: about

  • Sodium 389 mg
  • Protein 14 g
  • Calories 237.0
  • Total fat 18 g
  • Potassium 365 mg
  • Cholesterol 247 mg
  • Saturated fat 8 g
  • Total carbohydrate 5 g


  • Iron 19.0
  • Folate 49.0
  • Calcium 26.0
  • Vitamin A 71.0
  • Vitamin C 8.0
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Coddled Eggs Florentine