When most folks hear Eggs Florentine, their brains go straight to “fancy brunch.” Maybe a linen napkin situation. Maybe a waiter named Pierre. But let me pull back the velvet curtain: Florentine is a culinary term that just means “it’s got spinach.” Yup. That’s it. Spinach.
Now, there is some geographical influence here — kind of. While many associate “Florentine” with Florence, Italy, the term in the culinary world was actually popularized through French cuisine. The French (as they tend to do) saw something green and leafy and made it classy. Dishes labeled “à la Florentine” almost always mean there’s a bed of spinach involved — whether it’s tucked under poached eggs, baked into creamy sauces, or paired with delicate proteins.
This recipe is for one — because you can have a proper brunch without the stress, mess, or leftovers. You don’t need a crowd to make something beautiful. You just need an egg, a handful of spinach, and a reason to treat yourself. Spoiler alert: you are the reason.
So whether you’re cooking in a tiny kitchen, a dorm room with a toaster oven, or just reclaiming a little “me” time, this Eggs Florentine is proof that one is not the loneliest number — it’s just the most deliciously self-sufficient.
Eggs Florentine
Equipment
- Hand mixer or Immersion Blender
Ingredients
- 5 oz frozen spinach defrosted & drained
- dash nutmeg
- 1 tbsp sour cream
- ⅛ tsp yellow mustard
- 2 green onions chopped
- 1 slice Jack cheese not too thick
- 2 eggs separated
- ¼ tsp cream of tartar
- ⅛ tsp salt
Instructions
- Using the back of a spoon or a paper towel along with a mesh strainer, press all excess fluid out of the spinach and place into a bowl
- Add nutmeg, sour cream, and mustard then put into well greased ramekin
- Top with 1 green onion and the slice of cheese
- Bake at 475° for 5 minutes
- While that is baking, add cream or tartar and salt to egg whites and whip to firm peaks
- Place meringue on top of ramekin and using a spoon, make a cup shape in the center, pour in the egg yolks
- Bake at 475° about 6 minutes until meringue has browned and yolks are nice and custardy
- Top with second green onion
