Oeufs Florentines

Preparation info

    • Difficulty


    • Ready in

      15 min

Appears in

The New Vegetarian

The New Vegetarian

By Colin Spencer

Published 1986

  • About

This is one of the great classic Italian dishes that must be perfectly timed. You can poach the eggs or bake them, but the yolks should always be runny.


  • 25 g/1 oz/2 tablespoons butter
  • 900 g/2 lb spinach leaves, washed and drained
  • 4 eggs
  • 300 ml/10 fl oz/1ΒΌ cups cheese sauce
  • pinch of nutmeg seasoning to taste


    Melt the butter in a large pan and pack in the spinach. Cover and simmer over a low flame for 5 minutes. Stir and simmer again for another 5 minutes. If the spinach is tender and has reduced by two-thirds, it is done. Chop it coarsely and drain off all the liquid; reserve this for the sauce. Butter a shallow oven dish and spread the spinach out in it. Make four deep indentations and keep warm in the oven. Poach, bake or steam the eggs until the whites are just cooked and the yolks runny. Make a cheese sauce adding the spinach liquid, nutmeg and seasoning. Place the eggs in the spinach, cover with the sauce and brown under a hot grill/broiler. (If the dish is browned in the oven, the yolks harden.)