Eggs Florentine

Eggs Florentine

(12 servings)    Printable Version
  • 3 Tablespoons butter
  • 3 Tablespoons flour
  • 1 teaspoon salt
  • 1/8 teaspoon pepper
  • 1/2 cups milk
  • 10 ounces frozen chopped spinach
  • 12 large eggs
  • 1/4 cup grated Parmesan cheese
  • 1/2 teaspoon oregano
Melt butter in skillet over medium heat. Add flour, salt, pepper and oregano, mixing well with wire whisk. Let simmer until bubbling, lower heat if necessary. Add milk and cook, stirring frequently until thickened. Add more milk if you prefer a thinner sauce.

Spray standard 12 cup muffin pan with Pam and add 1 tablespoon water to each cup. Break one egg in each cup, bake in preheated 350 oven for 15-20 minutes. Steam spinach according to package directions, drain cooked spinach well and keep warm.

Spray 9x13 baking dish with Pam. Arrange spinach evenly in bottom of pan, top with oven poached eggs. Top eggs with white sauce and sprinkle with Parmesan cheese. Put on center rack in oven and broil until cheese is lightly brown.


This recipe was written to fill all the cups of a standard muffin pan. For fewer servings, just divide accordingly. The cooking time will remain the same.

Mr Breakfast would like to thank Mr Breakfast for this recipe.

Comments About This Recipe
What do you think of Eggs Florentine?
Overall Average Rating = 4 (out of 5)
Based on 6 votes.


From Fleck
Rating (out of 5):  

That seemed like a lot of salt, so I cut it down to 1 teaspoon. That's all you need. Do it like that and this recipe is great.

Comment submitted: 6/3/2012 (#14007)



From feita
Rating (out of 5):  

I thought that a bit much on the salt so I cut that back to 1 tsp. I loved the results. Maybe you should adjust the salt in your recipe.

Comment submitted: 2/9/2009 (#7552)



Official Member: Team BreakfastFrom HarleyNLacey (Team Breakfast Member)
Rating (out of 5):  

I used teaspoon salt, but this would be good with your favorite salt-free seasoning (Mrs. Dash/ Maurer's Northwest Essence) in place of the salt and pepper. This is a great recipe for Sunday brunch or other family gatherings.

Comment submitted: 8/8/2008 (#6076)



From razorlight
Rating (out of 5):  

Hi. I reduced the salt to a teaspoon and we thought this was really good. I think that might be a misprint that Mr. Breakfast should change

Comment submitted: 5/28/2007 (#2542)



From Awful Brunch
Rating (out of 5):  

Waaaaay too much salt. It really overpowered the dish and pretty much ruined it.

Comment submitted: 5/27/2007 (#2526)



From sunrise
Rating (out of 5):  

Experienced cooks will recognize the first part of the recipe as a roux, inexperienced people will make the mistake of adding the milk too fast, and so the directions here could be clearer. Overall however this is a good recipe and a practical way of serving a large breakfast group.

Comment submitted: 1/24/2007 (#1303)





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