Eggs Florentine For Two

Time to Cook: 
15 minutes
Time to Prepare: 
10 minutes
Number of Servings: 
2
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Healthy eating in the new year doesn't need to be tasteless and boring-this baked version of eggs florentine tastes like a deconstructed version of spanakopita and has to be one of the tastiest things I've eaten in a long time. Garlicky spinach, salty feta and creamy eggs are a fantastic way to ring in 2015!  Instead of using the traditional hollandaise sauce which can be a little trickier (and calorie filled!)  to make, this quick and easy cheese sauce can be whipped up in only a few minutes with 1% milk and only a bit of Parmesan.

Serve these eggs with toast or a soft fresh bun to sop up any bits of yolk and if you are feeling extra decadent, bacon on the side is always a good choice. This dish can be easily doubled or tripled, just use a bigger dish to bake it in!

Spinach and eggs have never tasted so good.

Ingredients

4 eggs

2 green onions,finely chopped

1 1/2 tbsp fresh dill, minced

10 oz bag of fresh spinach

3 garlic cloves, peeled and slivered

1/4 cup crumbled feta cheese

8 cherry tomatoes, halved

Cheese sauce:

2 tsp unsalted butter

2 tsp flour

6 tbsp milk

1/8 tsp nutmeg

1/4 tsp dry mustard

fresh cracked pepper to taste

2 tbsp Parmesan cheese

 


Directions

eggs florentine

1. Pre-heat oven to 375 F. In a large non stick skillet, melt about 2 tsp butter and over medium low heat and saute the garlic and onion until fragrant. Add the spinach, stirring and sauteing, until wilted. Remove from the heat and let cool. You may need to wilt the spinach in batches, which is fine.

wilted spinach

2. When the spinach is cool enough to handle, take some in your hand and squeeze well over the sink to get rid of excess moisture. Chop the spinach coarsely. Transfer to a large bowl. Mix with the feta and fresh dill, adding a good bit of fresh cracked pepper to taste.

Eggs florentine

3. Divide the spinach mixture between two small greased baking dishes or spread it all in the bottom of a greased 9x9 inch glass baking dish. Top with the sliced cherry tomatoes. Make a well for each of the eggs and crack them over top, slipping them into the wells. Bake the eggs in the oven for 15-20 minutes until the whites are almost set.

cheese sauce

4. While the eggs are baking, make the cheese sauce. In a small saucepan melt the butter until smooth. Sprinkle the flour over top and stir well. Over medium low heat, very gradually pour in the milk, a little at a time, while whisking until smooth. Cook the sauce, stirring, over low heat until it thickens. At that point, remove from the heat and stir in the cheese.

5. When the eggs in your spinach/egg dish are almost all firm and the yolk has started to cook but is still slightly runny, spoon the cheese sauce directly over the eggs. You may not need it all, it depends on how much sauce you enjoy. Sprinkle a bit more cheese on top of the finished dish. Turn on the broiler and adjust the rack so that the eggs are closer. Broil the dish briefly, watching carefully so it doesn't burn, to melt the cheese and make the sauce bubbly. Remove the dish from the oven and let cool slightly before serving.