Eggs Florentine

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“I hope you’ll enjoy the rich flavors of this brunch favorite. I have doubled, tripled this recipe for brunch gatherings. I serve it with my Raspberry Crumble Muffins, which adds a nice variety of color. The tartness of the raspberries is a great foil to the richness of this egg dish.”
1 egg with sauce

Ingredients Nutrition


  1. Preheat oven to 325. Defrost the frozen spinach. Squeeze all liquid out, set aside.
  2. Make a Béchamel sauce: Warm milk, set aside. (for extra rich sauce, replace 1/2 cup of milk with half-and-half).
  3. Melt butter over medium heat. Stir in flour, stirring until bubbly.
  4. Slowly add milk, whisking the entire time.
  5. Add salt and nutmeg.
  6. Cook over medium heat, stirring constantly, until thickened.
  7. Remove from heat, taste and adjust seasonings. Stir in all but 2 tablespoons of Parmesan cheese.
  8. Remove 1/2 cup of sauce to reserve for top of eggs.
  9. Place spinach and remaining sauce into food processor or blender, pulse to cream spinach.
  10. Spread spinach mixture into a casserole type dish, sized from a 9x9 to a 9x13 pan.
  11. Carefully place eggs atop the spinach.
  12. Spoon a little reserved béchamel over the tops of eggs.
  13. Lightly sprinkle with a little nutmeg and parmesan to garnish.
  14. Bake at 325 for 20-25 minutes.
  15. NOTE- To make uniform poached eggs, heat water to a simmer (little bubbles breaking surface). Add 2-4 tablespoons white vinegar to water. This will help the eggs to hold their shape. Crack fresh eggs individually into a custard cup, and partially immerse cup and tip into simmering water. Cook 3-5 minutes, depending upon the doneness you desire. They will continue to cook in the oven, so I suggest cooking them slightly under-done. Carefully remove with a slotted spoon.

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