Eggs Florentine


Eggs Florentine
Eggs Florentine are soft-boiled eggs served on a bed of spinach, topped with Mornay sauce and baked au gratin.
14 K 5/5 (1 reviews)
Grade this recipe:
Keywords:
Last modified on: January 19th 2025
For 2 people, you will need:

Change to the quantities for:
Times for this recipe
Preparation: 30 min.
Cooking: 20 min.
All in all: 50 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


Stage 1 - 6 min.
Eggs Florentine : Stage 1
Plunge 2 eggs into a small pan of boiling water for 6 minutes of cooking to obtain soft-boiled eggs.

Stage 2 - 10 min.
Eggs Florentine : Stage 2
After 6 minutes, remove them from the pan and plunge them into cold water to stop the cooking.

Once cooled, shell and set aside.

Stage 3 - 3 min.
Eggs Florentine : Stage 3

Stage 4 - 1 min.
Eggs Florentine : Stage 4
Preheat your oven to 220°C (430°F) on grill mode.

In a frying pan over medium heat, pour 20.64 ml butter and, when hot, add the shallot, salt and pepper.

Cook for 1 minute, without browning.

Stage 5 - 1 min.
Eggs Florentine : Stage 5
Add 250 ml cooked spinach...

Stage 6 - 4 min.
Eggs Florentine : Stage 6
...then half of 350 ml mornay sauce, mix well and heat through.

Stage 7 - 4 min.
Eggs Florentine : Stage 7
Divide the spinach among small ovenproof dishes.

Stage 8 - 4 min.
Eggs Florentine : Stage 8
Place a soft-boiled egg on top.

Stage 9 - 4 min.
Eggs Florentine : Stage 9
Drizzle generously with Mornay sauce.

Stage 10 - 4 min.
Eggs Florentine : Stage 10
And grate some Comté cheese on top.

Stage 11 - 5 min.
Eggs Florentine : Stage 11
Place in the oven in grill mode at 220°C (430°F) for about 5 minutes.

Stage 12
Eggs Florentine : 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.).
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 recipe240 RDI=90 %340 RDI=30 %400 RDI=60 %1,370 RDI=70 %5,720 RDI: 70 %
Per 100 g30 RDI=10 %40 RDI=4 %50 RDI=8 %170 RDI=9 %730 RDI: 9 %
Per person120 RDI=50 %170 RDI=20 %200 RDI=30 %680 RDI=30 %2,860 RDI: 30 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
Possible allergens in this recipe: egg, milk, Gluten
How much will it cost?
  • For 2 people : 3.30 €
  • 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)
Other recipes you may also like
Crème brulée
Crème brulée
Crème brûlée (burned cream) is quite easy to prepare: it's a simple egg-cream dessert. The only difficulty is in making the delicious crunchy caramel layer on top. The perfect crème brulée (for me) is a cold and soft cream, with on top a nice hot caramel crust. This is a completely new version of the former recipe, with video.
December 31th 20111.68 M 74.3 4 hours 40 min.
Small cheese and bacon rolls
Small cheese and bacon rolls
These small aperitif snacks can be prepared in advance and heated at the last minute, or served cold.
September 7th 2018368 K5 1 hour 25 min.
Home-made terrine of foie gras
Home-made terrine of foie gras
Preparing your own home-made foie gras from raw is immensively satisfying: good quality liver and a simply amazing flavour – much better than anything you can buy. This recipe is a bit tricky, but quite within everyone's grasp, as long as you follow the 3 most delicate stages carefully. These are, in order: de-veining the liver, seasoning and cooking. As usual, I have explained every stage of the recipe in full, with photos to help you.
December 16th 20245.27 M 64.2 4 days 15 hours 50 min.
Foie gras cured in salt
Foie gras cured in salt
This a quite different preparation from the terrine of foie gras, this time it does not go in the oven, the liver is salted for 48 hours and it "cooks" (or cures) in this way.
December 23th 2017574 K5 2 days 16 hours 30 min.
Icelandic-style fish and vegetable pie
Icelandic-style fish and vegetable pie
This recipe is made from vegetables cut small and blanched, mixed with pieces of salt-cod and cream, then baked in small soup dishes with a puff pastry lid.
September 7th 2018289 K3.9 4 hours 35 min.
News list of cooking-ez.com

Sign up to receive the latest recipes (next batch due to be sent on 2025-09-21)

*Your e-mail Your first name or nickname
I am not a leaving thing
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Posted by:
I am not a leaving thing

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.
I am not a leaving thing
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.

Back to top of page