Eggs Florentine – a delicious recipe with fresh spinach, eggs, Salt, milk, American cheese, buttered soft breadcrumbs. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Remove stems from spinach; wash leaves thoroughly in lukewarm water. Place in a Dutch oven (do not add water). Cook over high heat 3 to 5 minutes. Drain spinach well; chop.
2
Divide spinach evenly into eight 10-ounce custard cups. Carefully break 1 egg on top of spinach in each cup. Sprinkle each with salt; set aside.
3
Combine milk and cheese in top of a double boiler. Cook over boiling water, stirring occasionally, until cheese melts. Pour cheese sauce over eggs; top with buttered breadcrumbs.
4
Place custard cups in two 13- x 9- x 2-inch baking pans, and pour hot water into pans to a depth of 1/2 inch. Bake at 350u00b0 for 25 minutes
5
Place custard cups on a baking sheet. Pipe mashed potatoes around edges of custard cups. Broil 6 inches from heating element 2 minutes or until potatoes are browned. Serve immediately.
996
kcal
Calories
42
g
Fat
95
g
Carbs
65
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 4 pounds fresh spinach, 8 eggs, Salt to taste, 1 (13-ounce) can evaporated milk, and more.
Yes, Eggs Florentine falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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