Eggs Florentine

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Aria Cooper


  • 8 eggs
  • 500 grs. spinach
  • Salt
  • 1 knob of butter
  • Grated cheese
  • Water with a splash of vinegar
  • Bechamel

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We cook for 5 minutes the spinach Drain them, cut them in julienne strips and sauté them in a pan with butter.

Remove them from the pan and place them in the bottom of an ovenproof dish.

In the meantime, poach the eggs. Once the eggs are ready, poach them. place in the dish on top of the spinach.

We bathe everything with béchamel sauce and the sprinkle with grated cheese.

Put in the oven and gratinate for 3 - 4 minutes.

Aria Cooper is a passionate food enthusiast and an accomplished writer who has been sharing her love for all things culinary through her blog, Blog about Food. With a background in nutrition and a natural flair for storytelling, Aria combines her knowledge and creativity to provide readers with engaging, informative, and mouthwatering content. Her unique perspective on food, combined with a genuine appreciation for diverse cuisines and flavors, ensures that her blog is a treasure trove of delectable recipes, insightful articles, and entertaining food anecdotes. Whether she's experimenting with new ingredients, exploring local food scenes, or delving into food history, Aria's authentic voice and dedication to her craft make her blog a must-read for food lovers from all walks of life.