Galganov's Free Recipe for
Eggs Florentine!

To make this Eggs Florentine recipe you will need:
  • a large sauce pan to cook the spinach
  • a tea towel to dry the spinach
  • a spoon or ladel to move the sauce into the baking vessel(s)
  • any utinsil you prefer to turn the spinach and transfer it to the bowls for baking
  • oven-safe, single-serving dishes (as refernce above)
  • Oven mitts/pot holders

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The required ingredients for this Eggs Florentine recipe are:

  • 1/4 lb spinach per serving
  • room temperature eggs per serving (we like two per person)
  • a little salt
  • a little fresh, ground pepper
  • a little sweet butter (salty is okay - we prefer sweet)
  • Prepared sauce

Method I:

  1. Your sauce should be prepared and set aside for assembly.
  2. Remove the stems and other waste from your spinach, then wash and dry the spinach
  3. Melt (about 1/2 tsp butter in the bottom of the pan/pot and put in the spinach
  4. Cover and let cook at medium-medium-low (3 to 4 on the dial) turning once when your spinach is almost cooked.
     Spinach will compress a lot when cooked.
  5. Butter the inside of the bowl(s) (this will make washing up considerably easier)
  6. Preheat your oven to 325 F Degrees * Transfer the spinach to your bowls
  7. Put eggs on top of spinach trying to keep them at the center of the bowl (a little salt and some ground pepper may be added to the egg surface).
  8. Spoon or ladel the cheese sauce over the eggs
    The cheese sauce will rise as it cooks. Do not over-fill as the cheese sauce will overflow making a mess of your oven
  9. Place assembled eggs florentine dish(es) on a baking sheet in the middle of a hot oven (preheated to 325 F)
  10. Bake for 17 minutes for medium eggs

        Add more time for harder eggs

Method II (simplified):

  1. Your sauce should be prepared and set aside for assembly.
  2. Remove the stems and other waste from your spinach, then wash and dry the spinach
  3. Melt (about 1/2 tsp butter in the bottom of the pan/pot and put in the spinach
  4. Cover and let cook at medium-medium-low (3 to 4 on the dial) turning once when your spinach is almost cooked.
     Spinach will compress a lot when cooked.
  5. In the meantime, poach or shirr eggs.
  6. Butter the inside of the bowl(s) (this will make washing up considerably easier)
  7. Preheat your oven to 325 F Degrees * Transfer the spinach to your bowls
  8. Place cooked eggs on top of spinach keeping them at the center of the bowl (a little salt and some ground pepper may be added to the egg surface).
  9. Spoon or ladel the cheese sauce over the eggs
    The cheese sauce will rise as it cooks. Do not over-fill as the cheese sauce will overflow making a mess of your oven
  10. Serve dishes OR fire briefly under the broiler just to brown the sauce ... and serve.
Tips & Tricks:
  • The dish, just out of the oven is hot and so is the food inside. The spinach can cause burns in your mouth and, while absolutely delicious, eggs florentine should be eaten carefully.
  • It's all about taste: Add or deduct time depending upon the starting temperature of your eggs and to taste. Add a few minutes if you prefer your eggs hard. Cook it less if you like them very soft.

The Background Story
Eggs Florentine

This Eggs Florentine recipe uses our cheese sauce poured over eggs on a bed of cooked spinach - and baked in French Onion Soup bowls, Souflee bowls, or a similar oven safe, single serving dishes.

The easy way to execute this dish: make a bed of cookied spinach in the bottom of your bowl. Drop a poached  or shirred egg or two on the spinach and top it all off with a hollondaise.  Variations use a bechemel or cheese sauce.  We like cheese sauce.

Eggs Florentine is a breakfast treat around here. It's a Sunday morning breakfast ... when we have time to prepare and savour this delightful, layered dish - and time to sit a while afterwards. Eggs Florentine is served, around here with a fresh loaf of French Bread and, if we're lucky and still have, some of our own, home made jams.

 
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