This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
Eggs Florentine
Eggs Florentine are soft-boiled eggs served on a bed of spinach, topped with Mornay sauce and baked au gratin.
30 K 4.8/5 (5 reviews)
50 min.
Easy
6.55 €
4 people
8 IngredientsLast modified on: January 19th 2025
For 4 people, you will need:
- 1
4 eggs - 2
1 shallot - 3
40 g butter - 4
500 g cooked spinach - 5
700 g mornay sauce - 6
100 g Comté cheese - 7
salt - 8
pepper - Total weight: 1,565 grams
Times for this recipe
Preparation: 30 min.
Cooking: 20 min.
All in all: 50 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - ⌛ 6 min.
Plunge 4 eggs into a small pan of boiling water for 6 minutes of cooking to obtain soft-boiled eggs.
Stage 2 - ⌛ 10 min.
After 6 minutes, remove them from the pan and plunge them into cold water to stop the cooking.
Once cooled, shell and set aside.
Once cooled, shell and set aside.
Stage 4 - ⌛ 1 min.
Preheat your oven to 220°C (430°F) on grill mode.
In a frying pan over medium heat, pour 40 g butter and, when hot, add the shallot, salt and pepper.
Cook for 1 minute, without browning.
In a frying pan over medium heat, pour 40 g butter and, when hot, add the shallot, salt and pepper.
Cook for 1 minute, without browning.
Stage 5 - ⌛ 1 min.
Add 500 g cooked spinach...
Stage 6 - ⌛ 4 min.
...then half of 700 g mornay sauce, mix well and heat through.
Stage 7 - ⌛ 4 min.
Divide the spinach among small ovenproof dishes.
Stage 8 - ⌛ 4 min.
Place a soft-boiled egg on top.
Stage 9 - ⌛ 4 min.
Drizzle generously with Mornay sauce.
Stage 10 - ⌛ 4 min.
And grate some Comté cheese on top.
Stage 11 - ⌛ 5 min.
Place in the oven in grill mode at 220°C (430°F) for about 5 minutes.
Stage 12
Enjoy them piping hot and au gratin.
Remarks
Be careful not to leave the eggs under the grill for too long - 5 minutes is a maximum, and they should remain soft if possible.
If you don't have Mornay sauce, a cheese béchamel will work just as well.
The Comté can be replaced by another cheese to suit your taste (cheddar, emmental, etc.).
If you don't have Mornay sauce, a cheese béchamel will work just as well.
The Comté can be replaced by another cheese to suit your taste (cheddar, emmental, etc.).
Keeping: Enjoy immediately.
Source: Home made.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 470 RDI=180 % | 690 RDI=70 % | 790 RDI=120 % | 2,730 RDI=140 % | 11,450 RDI: 140 % |
| Per 100 g | 30 RDI=10 % | 40 RDI=4 % | 50 RDI=8 % | 170 RDI=9 % | 730 RDI: 9 % |
| Per person | 120 RDI=50 % | 170 RDI=20 % | 200 RDI=30 % | 680 RDI=30 % | 2,860 RDI: 30 % |
How much will it cost?
- For 4 people : 6.55 €
- Per person : 1.65 €
Change currency:
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Mornay Sauce
You can get more informations, or check-out other recipes which use it, for example: Mornay onion tart, Small green vegetables in Mornay sauce, Manou's zucchinis garnished, Spinach Mornay, Chard gratin à la Mornay, ... See them all 5
Cooked spinach
You can get more informations, or check-out other recipes which use it, for example: Poached eggs with spinach and Comté milk, Crispy spinach rolls, Scrambled eggs with butter-fried bread and fresh spinach, Spinach and hard-boiled egg gratin, Spinach and Mushrooms with Pesto, ... See them all 36
Comté cheese
Like these other recipes: Small cheese and bacon rolls , Poached eggs with spinach and Comté milk, Escalope cordon bleu, Cocotte eggs with Comté, Special Cheese and Walnut Sticks, ... See them all 46
Butter
Like these other recipes: How to cook rice in rice-cooker, Baked potoatoes with herb butter or cream , Seafood feuillantines, Puff or flaky pastry (pâte feuilletée), Spinach on toast with bechamel, ... See them all 495
Other recipes you may also like
Minestrone
Minestrone is a traditional Italian soup. It is made with a mix of vegetables and a poultry stock. It is quite simple to make, but preparing all the vegetables takes time. There are doubtless as many minestrone recipes as there are Italian cooks, but here is my version. May 29th 2011192 K4.3 3 hours 30 min.
Creamy Winter Vegetable Soup
This is a very simple recipe: lots of winter vegetables cooked in chicken stock, then blended. The soup's special finishing touch comes from cream and a spoonful of mustard. January 14th 201599 K5 1 hour 25 min.
Pollack Parmentier
"Parmentier", in French cuisine, means topped or mixed with mashed potato. This fishy version is made with pollack (or another fish, if you prefer), poached, flaked, and mixed with cooked onions, mashed potatoes and a little thyme. This is then topped with grated cheese and browned in the oven, gratin style. October 1st 201761 K4.5 60 min.
Home-made breadcrumb coating
The crispy crust on many fried (or baked) foods comes from a breadcrumb coating. You can buy this, of course, but it's easy and much better to make your own at home. For one thing, you will know excatly what's in it – just bread – which is not the case for the commercial product. This is also a great way to use up bits of dry bread that would otherwise go to waste. May 26th 2024134 K1 1 hour 7 min.
Gnocchi alla romana
Gnocchi are a type of pasta made with flour and potatoes or, as here, semolina. For this recipe, the gnocchi are made quite large and cooked "au gratin", topped with grated cheese. July 29th 202065 K 2 hours 60 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2026-04-05)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.