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5.0 from 3 votes

Easy Eggs Florentine

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.

Prep Time
30 mins
Total Time
30 mins
Servings: 2 to 4 servings
Calories: 623 kcal
Course: Breakfast
Cuisine: American

Ingredients

For the eggs
  • 4 large eggs
  • Splash distilled white vinegar
For the béchamel sauce
  • 3 tablespoons salted butter
  • 1/3 cup all-purpose flour
  • 1 3/4 cups whole milk
  • freshly grated nutmeg
  • fine salt
For the spinach
  • 1 garlic clove
  • 14 ounces fresh spinach trimmed
  • 1 1/2 tablespoons salted butter
  • splash olive oil
  • fine salt
To serve
  • 1 1/2 ounces Beaufort Gruyere, or Comte cheese, grated

Instructions

Make the eggs
    Cup of Yum
  1. 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
  1. 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
  1. 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
  1. Preheat the broiler.
  2. 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.
  3. 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

Serving 1portion Calories 623kcal (31%) Carbohydrates 35g (12%) Protein 28g (56%) Fat 43g (66%) Saturated Fat 24g (120%) Monounsaturated Fat 12g Trans Fat 1g Cholesterol 465mg (155%) Sodium 622mg (26%) Fiber 5g (20%) Sugar 12g (24%)

Nutrition Facts

Serving: 2to 4 servings

Amount Per Serving

Calories 623

% 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.