Mary Berry Eggs Florentine Recipe

This Mary Berry Eggs Florentine recipe is a creamy and comforting brunch dish, which features a bed of creamed spinach topped with poached eggs and a rich cheddar cheese sauce. It’s a luxurious gratin, ready in about 30 minutes.

Mary Berry Eggs Florentine Ingredients

For the Spinach Base

• 250g (8 oz) fresh spinach leaves
• 3 spring onions, thinly sliced
• 2 tbsp double cream
• Salt and freshly ground black pepper

For the Eggs

• 4 large fresh eggs

For the Cheese Sauce

• 30g (1 oz) butter
• 30g (1 oz) plain flour
• 250ml (8 fl oz) milk
• 175g (6 oz) mature Cheddar cheese, grated
• Pinch of cayenne pepper
• Pinch of grated nutmeg
• Salt and freshly ground black pepper

For the Topping

• 3 tbsp grated Parmesan cheese

How To Make Mary Berry Eggs Florentine

1. Wilt the spinach: Rinse the spinach leaves well but do not dry them completely. Place the wet spinach into a medium saucepan. Cover and cook over medium heat for about 2 minutes until the leaves have wilted and are tender. Drain thoroughly in a colander, squeezing out excess water with the back of a spoon.
2. Make the roux: While the spinach drains, make the cheese sauce. Melt the butter in a small saucepan. Add the flour and cook, stirring constantly, for 1 minute to cook out the raw flour taste.
3. Make the white sauce: Remove the pan from the heat. Gradually whisk in the milk a little at a time until smooth. Return to the heat and bring to a boil, whisking constantly until the sauce thickens. Simmer gently for 2–3 minutes.
4. Finish the sauce: Remove from the heat again. Stir in the grated Cheddar cheese, cayenne pepper, and nutmeg. Stir until the cheese melts into the sauce. Season with salt and pepper. Keep warm.
5. Prepare the spinach mixture: In a bowl, combine the drained spinach, sliced spring onions, and double cream. Season with salt and pepper. Divide this mixture among four warmed flameproof dishes (individual gratins) or one large shallow dish.
6. Poach the eggs: Bring a large pan of water to a boil. Lower the heat to a gentle simmer. Crack the eggs one by one and slide them into the water (swirl the water first to help them keep their shape). Poach for 3–4 minutes until the whites are set but yolks are soft. Remove with a slotted spoon and drain.
7. Assemble and grill: Place a poached egg on top of the spinach in each dish. Spoon the warm cheese sauce over the eggs to cover them. Sprinkle the grated Parmesan cheese over the top.
8. Gratinate: Place the dishes under a hot grill (broiler), about 7cm (3 in) from the heat. Grill for 2–3 minutes until the cheese is bubbling, melted, and lightly browned. Serve hot.

Recipe Tips

• Squeezing spinach: It is vital to squeeze the cooked spinach very well. If it retains too much water, it will dilute the cream and make the bottom of the dish soupy.
• Sauce thickness: The cheese sauce should be quite thick so it coats the eggs rather than running off them. If it seems too thick, add a tiny splash more milk.
• Timing: Poach the eggs slightly under-done (3 minutes), as they will continue to cook under the hot grill. If you cook them firm in the water, the yolks will be hard by the time the cheese browns.
• Serving dishes: Using individual shallow gratin dishes (ramekins) makes for a lovely presentation and ensures everyone gets an equal amount of spinach and sauce.

What To Serve With Mary Berry Eggs Florentine

This rich dish needs something to mop up the sauce.

• Toast Soldiers: Fingers of buttered toast for dipping.
• Crusty Bread: A chunk of baguette.
• Roasted Tomatoes: The acidity cuts through the cheese sauce.
• Crispy Bacon: Serve on the side for a salty crunch.

How To Store Mary Berry Eggs Florentine

• Serve Immediately: Like all poached egg dishes, this is best eaten fresh. Reheating will overcook the eggs.
• Prep Ahead: You can make the cheese sauce and the spinach mixture in advance and refrigerate. Reheat them gently before poaching the eggs and assembling.

Mary Berry Eggs Florentine Nutrition Facts

• Calories: 475kcal
• Protein: 24g
• Carbohydrates: 8g
• Fat: 38g
• Saturates: 22g
• Sugar: 4g
• Salt: 1.2g

Nutrition information is estimated per serving (based on 4 servings).

FAQs

Try More Recipes:

• Mary Berry Spanish Omelette Recipe
• Mary Berry Mexican Omelette Recipe
• Mary Berry Mushroom Omelette with Ciabatta Recipe