Eggs Florentine
Forget Poppy, call me Popeye because I’ve just devoured a full bag of spinach. This eggs florentine is a delicious and nutritious way to start the day and I feel my muscles growing already. Maybe Popeye was onto something here.
Alongside a tonne of spinach, you’ve got a heap of gruyere cheese, a hint of chilli and those perfectly cooked eggs. We’re all in for the perfect yolk pour, lets be honest.
Make this dish is you wanna be indulgent but also want some veg and a lot of greenery, you’ll be tricked into thinking this breakfast is pure health.
More breakfast ideas please…
For more breakfast and brunch inspo, you can find more of my recipes here. I’ve got you covered where it comes to eggs, pancakes, potatoes and even a cheeky all day English breakfast baked potato – it’s good trust me.
Ingredients
- 2 eggs at room temperature
- 50g butter
- 50g/2oz plain flour
- 300ml/10.5oz milk
- 75g/2.5oz grated cheese - Gruyere or Comte works well but cheddar is fine
- 1 nutmeg
- Pinch of chilli flakes
- 1 bag of spinach
Method
- Get a large pan of water onto the stove and bring to a boil. Season heavily with salt. In a smaller saucepan melt the butter and add in the flour. Whisk together and let the flour cook out for 2-3 minutes, then slowly whisk in the milk a bit at a time, allowing to come back to the boil with each addition. Season well with salt and pepper and grate in some nutmeg with a fine grater.
- Chuck your cheese into the white sauce and set aside. Blanch your spinach by dropping it into the pan of boiling water then taking it straight out and getting it into ice cold water to retain the colour. Once the spinach is cool, layer it on the bottom of your baking dish.
- Using the water you used for the spinach, bring the temperature down to low and keep at a low simmer. Grab a whisk and create a whirlpool in the water by vigorously whisking, then crack your eggs into the centre, leaving a few seconds gap between each one so they don’t stick together. Cook for around 4 minutes until the white is set but the yolk is still soft and runny.
- Sprinkle a pinch of chilli flakes and another grating of nutmeg over the spinach with a pinch of salt. Top the spinach with the egg and a hefty spoonful of your cheesy sauce mix. Get it all under a hot grill until bubbling and golden brown.