From: Linda McCartney’s Home Cooking, p. 97
A spinach oven-bake, topped with poached eggs and a creamy cheese sauce.
I was surprised to find this recipe in Linda’s book as it is very similar to a dish my Mum would cook when we were kids. And we loved it! Since moving out from home, I have not eaten or cooked Eggs Florentine (at home it went under the name of “Spinach Bake”). And I had nearly forgotten about it. So when I discovered the dish in the book, it was clear that I had to try out this recipe when my parents come to visit.
And it was a success: My Dad was pleased when he discovered that there was a poached egg hidden under the cheesy sauce 🙂 and Mum asked if I remember that she would make a very similar dish when we were little.
A great recipe!
Gluten-Free: Use gluten-free flour.
Shortcut: You can use frozen spinach leaves instead of fresh spinach. It will save you a lot of time (and fresh spinach is not always available) and tastes nearly as good. You will need to drain off some of the liquid after defrosting the spinach.