Florentine eggs

Florentine eggs

Ingredients for 4 people:

 Spinach 600g

butter (or margarine) 20g


salt and pepper.

For the sauce

Flour 20g

butter 20 g

1 small glass of milk

1 ladle of hot broth

Emmenthal cheese (or Parmesan) cheese 20 gr


salt and pepper.

For eggs

8 eggs

2 liters of water

5 tablespoons of vinegar

1 tablespoon of salt.

To brown

25 g grated Emmenthal cheese

20 g of butter.


Clean, wash and boil the spinach without water and with a pinch of salt. Drain it and squeeze well.

In a saucepan melt the butter then add the spinach and cook for 2 minutes, stirring gently; season with salt, pepper and a pinch of nutmeg then arrange in a baking dish leaving them in a warm place.

Prepare the sauce: melt the butter in a saucepan, then add the flour all at once and let it toast for 2 minutes then add the broth and milk, stirring constantly for 5 minutes.

Season with salt and pepper and sprinkle with a pinch of nutmeg, then add the grated cheese stirring constantly until the cheese will be melted. Keep the sauce warm.

In a large saucepan, boil water with salt and vinegar; Break the eggs, one at a time, in a ladle and place them gently in the water making them cook for 5 minutes over low heat. Remove them with a slotted spoon, drain well and place them on spinach. Cover with the sauce, sprinkle with grated cheese and a few flakes of butter.

Place the baking dish on the top shelf of the oven at 240 ° C and cook for about 10 minutes.

Serve immediately in the same pan.

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