Considering that spinach is one of my favourite vegetables, I find it hard to believe that I’ve never made this recipe before. It’s also really nutritious and perfect for those following a low carb lifestyle. Win, win, win.

You will find a couple of different versions of Eggs Florentine with a quick search. Some recipes will call for making a hollandaise sauce or using parmesan or another cheese that will melt on top of the eggs. I decided to do away with the sauce this time and to use ricotta instead of parmesan.

I used some frozen spinach, but obviously fresh spinach would taste even better. If you’re using the frozen variety you don’t even need to defrost it when preparing for this recipe. Place it in a fairly deep skillet with a small amount of water; you will be able to drain the excess water later. Use medium to high heat to defrost and cook the spinach through. When this is done, drain most but not all the water carefully and place back on the heat. Season the spinach at this point if you like. I added salt and pepper.

Crack one or two eggs open directly on the spinach and cover with a lid so that the eggs will cook to taste. The eggs will cook on the steam from the small amount of water you left in the spinach. This will only take a few minutes.

Just before the eggs are done to your liking (soft-boiled or hard-boiled) add the ricotta and spread on the top gently, being careful not to break the egg yolks if possible. Cover again and cook for a couple of minutes so that the ricotta heats through.

 

 

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