Friday, 11 May 2012

Eggs Florentine

Ingredients for Eggs Florentine.
The other day I had some left over cooked spinach and it occurred to me I could use it up by making Eggs Florentine for lunch. It's not a dish you encounter very much any more. I don't know why, as it is real comfort food without being stodge.

Just out of the oven.
To make it I first generously buttered two individual soufflé dishes, then covered their bases with a layer of chopped steamed spinach. Then I put in a small dollop of creme crue. The cream is optional. I pressed it a bit with the back of the spoon to create a shallow depression, into which I cracked an egg. Alternatively, you could mix the cream and the spinach and then create a dip for the egg in the mixture. Lightly salt and pepper the egg. Cover generously with bechamel sauce then smother with lots of grated cheese. I cheated by using a ready made sauce. You could make your own, and you could mix some of the grated cheese into the sauce rather than pile it all on top. Bake in a moderate oven for 15 minutes. If the top doesn't come out sufficiently brown you can put it under the grill for an extra 5 minutes. Serve with fresh bread which you dip into the gooey mixture, then tackle the rest with a spoon, just like eating a soft boiled egg.



  1. Mmmmmm, I can almost taste it! Btw, Congratulations on the 3rd anniversary of your move to France. I'm sure you will be opening a bottle of local bubbly to celebrate the occasion! Martine

  2. What did you do with the leftover bechamel? Seriously though, congrats on the anniversary from us too.

  3. Martine: Thanks.

    PG: didn't have any leftover béchamel. I buy the 3 packs of 250ml tetrapaks - a habit I developed in the days of the temporary kitchen. One of those does 2 generously coated Eggs florentine.

  4. We love those little packs of bechamel sauce, so handy.
    The eggs look yummy.