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Eggs Florentine

Name: Eggs Florentine
Prep time: 30 min
Cook time: 16 min
Total time: 46 min
Yield: 4 people
Cuisine: French
Ingredients: 4 eggs; 1 shallot; 40 g butter; 500 g cooked spinach; 700 g mornay sauce; 100 g Comté cheese; Salt; Pepper

Eggs Florentine are soft-boiled eggs served on a bed of spinach, topped with Mornay sauce and baked au gratin.

40 K 4.8/5 (5 reviews)246250

Duration

50 min.

Difficulty

Easy

Last modified on: November 5^th 2026

Step by step recipe Ingredients Duration Nutritional facts Cost Comments Support the site ❤️

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.

Preparation 30 min.

Cooking 20 min.

When should you start or finish this recipe?

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

Step 1 - ⌛ 6 min.

Plunge 4 eggs into a small pan of boiling water for 6 minutes of cooking to obtain soft-boiled eggs.

Step 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.

Step 3 - ⌛ 3 min.

Slice 1 shallot.

Step 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.

Step 5 - ⌛ 1 min.

Add 500 g cooked spinach...

Step 6 - ⌛ 4 min.

...then half of 700 g mornay sauce, mix well and heat through.

Step 7 - ⌛ 4 min.

Divide the spinach among small ovenproof dishes.

Step 8 - ⌛ 4 min.

Place a soft-boiled egg on top.

Step 9 - ⌛ 4 min.

Drizzle generously with Mornay sauce.

Step 10 - ⌛ 4 min.

And grate some Comté cheese on top.

Step 11 - ⌛ 5 min.

Place in the oven in grill mode at 220°C (430°F) for about 5 minutes.

Step 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.).

Keeping: Enjoy immediately.

Source: Homemade.

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Nutritional information

	Proteins	Carbohydrates	Fats	Calories	Energy
Per 100 g	8 g RDI=12 %	5 g RDI=2 %	13 g RDI=18 %	168 kcal RDI=8 %	703 kJ RDI=8 %
Per person	30 g RDI=47 %	19 g RDI=7 %	52 g RDI=71 %	657 kcal RDI=33 %	2,752 kJ RDI=33 %
Whole recipe	122 g RDI=187 %	77 g RDI=29 %	207 g RDI=283 %	2,629 kcal RDI=131 %	11,006 kJ RDI=131 %