Recipe Information

• Servings: 4
• Total Time: 50 minutes
• Difficulty: Easy

Ingredients

For the Florentine Eggs

• 500g fresh spinach
• 4 eggs
• 1 tablespoon olive oil
• 200g fruity Comté cheese (150g for the béchamel / 50g for the cheese crisps)
• Béchamel sauce (see recipe below)
• Fleur de sel, to taste

For the Béchamel Sauce

• 50g all-purpose flour (about 1 heaping tablespoon)
• 50g butter (about 1 heaping tablespoon)
• 500ml milk
• Freshly grated nutmeg, to taste
• Freshly ground black pepper, to taste
• 2 pinches of fleur de sel

Instructions

1. Preparation for Florentine Eggs:
   1. Wash and trim the spinach.
   2. Sauté the spinach in a bit of olive oil for 5-6 minutes, adding a splash of water if necessary. Season with salt and pepper.
   3. Prepare the béchamel sauce (instructions below) and stir in 150g of fruity Comté cheese at the end.
   4. Preheat the oven to 200°C (392°F).
   5. On a baking sheet lined with parchment paper, create small mounds using the grated Comté cheese. Bake for 2-3 minutes, watching closely. Once it starts bubbling, remove from the oven and let cool.
   6. Reduce the oven temperature to 180°C (356°F) on grill mode.
   7. Carefully lower the eggs into boiling water for 5 minutes.
   8. Transfer the eggs directly under cold water to cool for 5 minutes.
   9. Peel the eggs gently.
   10. In a baking dish, layer the sautéed spinach, the peeled eggs, and top with the Comté béchamel.
   11. Bake the dish under the grill for 2 minutes until warmed through.
   12. Serve with a crispy Comté cheese tile for a delightful crunch.
2. Preparation of Béchamel Sauce:
   1. In a large saucepan, melt the butter, then add the flour off the heat and whisk together.
   2. Heat the mixture, stirring for 1 minute until combined.
   3. Gradually add the cold milk, whisking continuously until creamy.
   4. Season with salt, pepper, and freshly grated nutmeg.

Notes

• The béchamel can be prepared ahead of time. Just reheat gently before assembling the dish.
• Use fresh spinach for the best flavor and texture.

Recipe Tips

• For a richer flavor, you may substitute the Comté cheese with other Swiss-style cheeses.
• Experiment with adding fresh herbs such as chives or dill into the béchamel for a unique twist.

Nutritional Information

Each serving contains approximately 320 calories, 15g of protein, 25g of fat, and 15g of carbohydrates.

Frequently Asked Questions (FAQ)

1. Can I make this recipe vegetarian?

Yes, this recipe is vegetarian-friendly as it uses spinach and eggs.

2. How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 2 days.

3. Can I freeze this dish?

It’s recommended to freeze the components separately (like spinach and béchamel) and combine them fresh before serving.

4. What can I serve with Florentine Eggs?

This dish pairs well with a fresh green salad or crusty bread.

5. How can I make the béchamel sauce thicker?

Cook it longer before adding the milk, or increase the amount of flour slightly to reach the desired consistency.