A chicken is hatched even from such a well-sealed thing as an egg.
~ Chinese Proverb
LOL! Believe it or not, but I have never seen Egg Florentine in real life before, let alone eat it or make it. But the name sounds fancy and I have seen some nice pictures of it. So, I gave it a try … trying to follow the recipe closely. This is how mine turns out!!
Is this right? Honestly, tell me. It sure did not closely resemble some of the images I googled.
It looks terrible but does taste quite OK — trust me, the boys told me so. If you let me know where I went wrong, I’ll try again and post my Eggs Florentine version 2.0.
Ingredients
- 9 oz. frozen chopped spinach, thawed
- 4 eggs, soft-boiled
- 1 oz. butter
- 1 oz. plain flour (3 tablespoons)
- 1 1/4 cups milk or cream
- 6 oz. cheddar cheese, grated (1 cup)
- Salt and pepper
Instructions
 First, I prepared the frozen spinach according to the instructions on the package. I usually defrost frozen spinach using the microwave. I placed the thawed spinach on a shallow ovenproof dish and season the spinach well with salt and pepper. |
 I’m supposed to soft boiled the eggs but the eggs turned out more like hard boiled eggs. Anyway, I just used the hard boiled eggs.The eggs go on top of the spinach. |
 To make the sauce, I melt the butter in a sauce pan on the stove. |
 When the butter is melted, I gradually stir in the flour. I think this step is to create a roux. |
 The roux will look lumpy but that’s quite OK.
I then gradually stir in the milk to cook the roax. This step require constant stirring and pouring and more stirring and more pouring … until the mixture thinkens. |
 Next, I lower the heat and add 2/3 of the cheese.
I stir the sauce until the cheese is melted. It does not take long for the cheese to melt. |
 Once the sauce is ready, I poured it over the eggs and spread it all around to make sure that the sauce covers all the eggs and spinach. |
 The remaining 1/3 of the cheese goes on top of the sauce. |
 The dish is ready to go into a preheated oven at 375 F for 15 to 20 minutes. The dish is to be placed on the top shelf so that it will brown nicely. |
The egg florentine is to be served hot. This is a very creamy and nutritious meal and it’s good for brunch. The picture below looks OK, ain’t it? That’s it, version 1.0. Stay tuned for version 2.0!!