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Eggs Florentine

Eggs Florentine

How about some classic eggs Florentine style? Today we have this delicious breakfast for you! 
  • 2 tablespoons unsalted butter
  • 1/4 cup heavy cream
  • 10 cups baby spinach leaves washed
  • Salt and freshly ground black pepper to taste
  • Freshly ground nutmeg
  • 2 tablespoons distilled white vinegar
  • 4 large eggs
  • 4 slices buttered toast.


  • Melt the butter in a large skillet over medium heat. Pour in the heavy cream, and let simmer for a minute or so, until it starts to reduce and thicken. Throw in the spinach leaves and cook for 2 to 3 minutes, until the leaves have wilted. Pull the skillet from the heat and season the spinach with salt, pepper, and the nutmeg.
  • Fill a deeper saucepan with about 3 inches of water and bring it to a gentle, not rolling, boil. Add the vinegar and stir to make a whirlpool effect. Crack the 4 eggs carefully into the pot. The whirlpool and the vinegar will help each egg white stay together.
  • Allow the eggs to gently simmer for 2 to 3 minutes. You’re aiming for a wobbly but well-cooked white with a runny yolk. Using a slotted spoon, gently move the eggs to a paper towel-lined plate to soak up the excess water.
  • Top the buttered toast with the creamed spinach. Carefully place an egg on top of each stack. 

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