Easy Eggs Florentine
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5
2 reviews
Excellent
Easy Eggs Florentine
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This easy eggs Florentine, made with perfectly poached eggs perched on a bed of spinach and smothered in creamy béchamel sauce, is a vegetarian brunch classic. Rightfully so.
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Ingredients
For the eggs
- 4 large egg
- distilled white vinegar splash
For the béchamel sauce
- 3 tablespoons butter salted
- 1/3 cup all-purpose flour
- 1 3/4 cups milk whole
- nutmeg freshly grated
- salt fine
For the spinach
- 1 garlic clove
- 14 ounces spinach trimmed, fresh
- 1 1/2 tablespoons butter salted
- olive oil splash
- salt fine
To serve
- 1 1/2 ounces Beaufort cheese Gruyere, or Comte cheese, grated
Instructions
Make the eggs
- Fill a medium saucepan with water, add a splash of vinegar, and then bring to a boil. Immerse the un-cracked eggs in the boiling water and cook for 6 minutes. While they are cooking, fill a large bowl half full of ice water. Using a slotted spoon, transfer the eggs to the ice water to cool slightly, then remove the shells from the soft-boiled eggs.
Make the béchamel sauce
- In a medium saucepan set over medium heat, melt the butter. Stir in the flour and cook until the mixture begins to froth, about 2 minutes. Reduce heat to low, gradually whisk in the cold milk, and cook, stirring constantly, until the sauce thickens, 2 to 5 minutes. Remove from the heat and add a little nutmeg and salt.
Make the spinach
- Peel the garlic, flatten it with the blade of a knife, then place in a medium skillet along with the butter and oil and set over low heat. If desired, rip or coarsely chop the spinach leaves. Add the spinach to the skillet, season with salt, and cook, tossing it with tongs, just until wilted and tender, 3 to 4 minutes. Remove from the heat and let cool. Discard the garlic clove.
To serve
- Preheat the broiler.
- Divide the spinach among the ramekins, add an egg to each one, then cover each with some of the béchamel and sprinkle with the grated cheese. You’re going to have some leftover bechamel sauce. This is a good thing. Because chances are you’re going to want to make another batch of Eggs Florentine in the VERY near future.
- Broil until the cheese is browned, 3 to 5 minutes. Serve immediately. [Editor’s Note: You can serve these eggs Florentine straight from the ramekins or, if you’re the courageous sort, you could slide a thin knife along the inside edge of the ramekin, loosen the contents from the ramekin, and carefully ease everything onto a plate, keeping in mind it may take a little practice before yours looks perfect like the one in the photo above.]
Nutrition Information
Show Details
Serving
1portion
Calories
623kcal
(31%)
Carbohydrates
35g
(12%)
Protein
28g
(56%)
Fat
43g
(66%)
Saturated Fat
24g
(120%)
Monounsaturated Fat
12g
(60%)
Trans Fat
1g
(50%)
Cholesterol
465mg
(155%)
Sodium
622mg
(26%)
Fiber
5g
(20%)
Sugar
12g
(24%)
Nutrition Facts
Serving: 2to 4 servings
Amount Per Serving
Calories 623 kcal
% Daily Value*
| Serving | 1portion | |
| Calories | 623kcal | 31% |
| Carbohydrates | 35g | 12% |
| Protein | 28g | 56% |
| Fat | 43g | 66% |
| Saturated Fat | 24g | 120% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 1g | 50% |
| Cholesterol | 465mg | 155% |
| Sodium | 622mg | 26% |
| Fiber | 5g | 20% |
| Sugar | 12g | 24% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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