Eggs Florentine Eggs Florentine

Author: Canadian Living

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

  • Portion size 6 servings
  • Credits : Mealtimes Made Easy: 2001


Mornay Sauce:


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 facts <b>Per serving:</b> about

  • Sodium 540 mg
  • Protein 14 g
  • Calories 216.0
  • Total fat 14 g
  • Saturated fat 7 g
  • Total carbohydrate 9 g


  • Iron 28.0
  • Folate 66.0
  • Calcium 28.0
  • Vitamin A 87.0
  • Vitamin C 15.0
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Eggs Florentine