Skip to content

Vegetarian, Northern, Eastern and Western France

Eggs Florentine with steamed potatoes

Eggs Florentine are poached eggs set on a bed of spinach, topped with Mornay sauce and broiled until golden. This recipe serves 4, takes 45 minutes, rates as medium difficulty, and costs €1.90 per serving. The key is draining the spinach well and whisking the béchamel constantly so it stays smooth.

I'm suggesting eggs Florentine, set on a bed of spinach and topped with a broiled cheese sauce, with steamed potatoes on the side.

Eggs Florentine with steamed potatoes
Total time
45 min
Difficulty
Medium
Cost per person
€1.90
Calories per person
580 kcalcalculated by Kiloach, your weight coach
Season
Winter, Spring, Fall
The kids
They generally like it

Under the broiled sauce, the soft spinach and the eggs with their still runny yolks create a contrast that kids and adults both enjoy. The melted, lightly golden gruyere brings that comforting gratin flavor, while the plain steamed potatoes keep the whole plate balanced. It takes a bit of attention, but nothing complicated once you know the steps.

This is the kind of recipe to save for a weeknight dinner that deserves a little more care, when you have 45 minutes and want something hot on the table. Kids usually love breaking through the golden crust to find the egg yolk underneath, and the spinach goes down easier hidden under the sauce. Mon Chou suggests it for evenings when the cold outside calls for something that sticks to your ribs.

The ingredients

4 people

Dairy

  • eggs 8
  • butter 50 g
  • milk 50 cl
  • shredded gruyere cheese 100 g

Frozen foods

  • frozen leaf spinach 600 g

Fruits and vegetables

  • potatoes 800 g

Pantry

  • flouroften in the pantry 40 g
  • nutmegoften in the pantry 1 pinch
  • white vinegaroften in the pantry 2 tbsp
  • saltoften in the pantry 1 pinch
  • pepperoften in the pantry 1 pinch

Allergens Gluten, Lactose, Eggs

The step by step recipe

  1. Steam the potatoes or boil them in salted water. 25 min

    Keep the skin on while cooking, it helps the potatoes hold their flavor and shape.

  2. Melt the butter, stir in the flour, then whisk in the milk, and let it thicken with the nutmeg and half the gruyere.

    Whisk nonstop as you pour in the milk, that's the key to a lump free bechamel.

  3. Heat the spinach in a pan, drain it well, and spread it in a baking dish. 8 min

    Press it in a colander with the back of a spoon.

  4. Poach the eggs in barely simmering vinegared water, then set them on top of the spinach. 6 min

    Water that's just barely simmering keeps the eggs nicely round, without wispy strands.

  5. Cover with the sauce, sprinkle the remaining gruyere on top, and broil until golden. 5 min

    Stay by the oven, a gratin can go from golden to burnt fast.

Our tips to get it right

  • Weigh the butter and flour carefully for the béchamel, a roux that's too thin will never coat the eggs properly.
  • Lift the poached eggs out with a slotted spoon before placing them, excess water otherwise waters down the sauce.
  • Preheat the broiler a few minutes before baking, so the top browns quickly without overcooking the eggs underneath.

The variations

  • Swap the gruyere for comte or emmental cheese, the flavor will be a bit milder.
  • For a faster version, use already washed fresh spinach and cut down the stovetop cooking time.
  • For kids who don't like spinach, finely chop steamed zucchini instead, the sauce and the broiled top do the rest.

What to serve it with

  • A green salad with a sharp vinaigrette
  • Toasted country bread
  • A glass of sparkling apple juice

Storage

This dish keeps for 2 days in the fridge in a sealed container, though the yolks firm up a bit when reheated. Reheat it gently in the oven rather than the microwave, so the sauce doesn't separate. Freezing isn't recommended, poached eggs turn rubbery once thawed.

Questions about this dish

How do you keep the egg whites from spreading in the water?

Use water that's barely simmering, never at a rolling boil, and the white vinegar helps the white set quickly around the yolk. You can also swirl the water gently with a spoon before sliding the egg in.

Can you make this dish ahead of time?

You can prep the spinach and the Mornay sauce a few hours ahead and keep them covered in the fridge. Poach the eggs and broil everything right before serving, to keep the yolks runny.

What kind of spinach works best for this dish?

Frozen leaf spinach gives a consistent result and is convenient year round. Drain it well in the pan, that's what keeps the sauce from turning watery.

Can you swap the steamed potatoes for something else?

Plain white rice or buttered pasta also pair well and soak up the sauce nicely. Keep the side simple, the egg and spinach gratin is already rich in flavor on its own.

How long does it take to make eggs Florentine with steamed potatoes?

Count 45 min in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in eggs Florentine with steamed potatoes?

About 580 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does eggs Florentine with steamed potatoes cost?

About €1.90 per serving, or €7.60 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, lactose, eggs. Always check the labels of the products you buy.

Cuisine from Northern, Eastern and Western France

See all

Recipes with spinach

See all