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Eggs Florentine
(Oeufs a la Florentine)



  • 1 (10 ounce) package frozen chopped spinach
  • Mornay Sauce
  • 4 poached Eggs
  • 2 tablespoons grated Parmesan cheese
  • 1 tablespoon dry bread crumbs

Mornay Sauce

  • 2 teaspoons butter or margarine
  • 2 teaspoons all-purpose flour
  • 1/2 teaspoon instant chicken bouillon
  • Dash of ground nutmeg
  • Dash of ground red pepper
  • 3/4 cup half-and-half
  • 1/4 cup shredded Swiss cheese


  1. Cook spinach as directed on package; drain. Place spinach in ungreased shallow 1-quart baking dish; keep warm.
  2. Prepare Mornay Sauce and Poached Eggs.
  3. Mornay Sauce: Heat butter in 1-quart saucepan until melted. Blend in flour, bouillon, nutmeg and red pepper. Cook over low heat, stirring constantly, until mixture is smooth and bubbly. Stir in half-and-half. Heat to boiling, stirring constantly. Boil and stir 1 minute. Add cheese; stir until cheese is melted.
  4. Poached Eggs: Heat 1 1/2 to 2 inches water to boiling; reduce heat to simmer. Break each egg into saucer; holding saucer close to water's surface, slip 1 egg at a time into water. Cook until desired doneness, 3 to 5 minutes. Remove eggs from water with slotted spoon.
  5. Place eggs on spinach. Cover with Mornay Sauce; sprinkle with cheese and bread crumbs.
  6. Set oven to broil or 550 degrees F.
  7. Broil with top about 5 inches from heat until light brown, about 1 minute.

Yields 4 servings.

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