0 (0)

Breakfasts, Mains, Vegetarian

Eggs Florentine

Eggs Florentine
Los Angeles Times

Creamed spinach is one of those old-fashioned, homey dishes, perfect with roast beef. But here it becomes the base for a simple Eggs Florentine. Serve this for brunch or an easy Sunday supper and forget the beef. And don't fret ... Read more

Preparation Time: 25 minutes | Serves 6
  • 2 (6-ounce) bags baby spinach
  • 1/4 cup (1/2 stick) butter, divided
  • 1 onion, minced
  • 3 tablespoons flour
  • 3/4 cup chicken or vegetable broth
  • 1 cup milk
  • Salt, pepper
  • Dash ground nutmeg
  • 1 cup fresh bread crumbs
  • 1 tablespoon white vinegar
  • 6 eggs
  • 6 thick slices French bread, toasted

Step 1Place the spinach in a microwave-safe bowl, cover with plastic wrap and cook until just wilted, about 4 minutes. Set aside.

Step 2Bring a saucepan of water to a simmer. Meanwhile, melt 3 tablespoons of butter in a large saucepan over medium heat. Add the onion and cook, stirring until softened, about 3 to 4 minutes. Sprinkle the flour over the onion and cook another 2 minutes, until the flour has lost its raw taste. Add the broth, milk, salt and pepper to taste and the nutmeg. Cook, stirring, about 3 minutes. Stir in the spinach and cook just to heat through, about 2 minutes. Keep warm.

Step 3Melt the remaining 1 tablespoon of butter in a small skillet over medium-high heat. Add the bread crumbs and cook, stirring, until golden and crisp, about 2 minutes. Set aside while you poach the eggs.

Step 4Add the vinegar to the simmering water, then break 1 egg into a small bowl and slide it into the water. Repeat with another egg. Cook the eggs, 2 at a time, until the whites are set and the yolks look slightly pink, 3 minutes. Remove the eggs with a slotted spoon.

Step 5To assemble, place 1 piece of toast on each of 4 plates. Divide the spinach on top of each slice, then top with a poached egg. Sprinkle with the bread crumbs.


Quick pickled cranberries
Quick pickled cranberries

Cafe Pasqual's quinoa burger
Cafe Pasqual's quinoa burger

Kabocha veloute soup
Kabocha veloute soup

Sesame Salmon
Sesame Salmon

Have a specific question about a recipe or found a problem? Let us know at food@latimes.com

More recipes in Breakfasts



Mascarpone-stuffed French toast with orange compote
Buttermilk cinnamon coffee cake
Stewed Rhubarb and Raspberries