Uova alla Fiorentina

Eggs with Spinach

Preparation info
  • Serves


    • Difficulty


Appears in

Spinach sautéed in garlic and olive oil serves as a bed for eggs baked under a blanket of besciamella, yolks exposed, with a crusting of Parmigiano-Reggiano. This dish may also be baked in individual gratin dishes.


  • 15 grams (1 tablespoon) unsalted butter, plus extra for the gratin dish
  • 40 milliliters (


Preheat the oven to 191°C (375°F). Butter a gratin dish large enough to hold the eggs in a single layer.

Cook the spinach: Place the oil and the garlic in a large, shallow pan, such as a rondeau (casseruola), and set over medium heat.