Low Fat Easy Eggs Florentine Recipe

For some reason spinach and eggs make the most delicious combination. Eggs Florentine is traditionally covered with a double cream or a Mornay sauce. This lighter, lower fat version uses crème fraîche, and as a breakfast dish, is a little easier on the stomach.

An image of Low Fat Easy Eggs Florentine Recipe
Cooking time
10 minutes
Serves
2 people

Nutritional facts

Calories 209.9 (kcal)
Protein 14.3 (g)
Carbs 6.3 (g)
Fat 14.2 (g)

Recipe Information

Prep: 10 minutes Cooking: 10 minutes
Serves: 2
Metric
Imperial

Ingredients hide check list

Method

  1. Preheat the oven to 180°C (356°F).
  2. Wash the spinach and put it into a saucepan with a knob of butter, a pinch of salt, some pepper and some grated nutmeg. Cover the pan and cook on a medium heat, stirring once or twice, until the spinach is wilted. Drain off any excess water.
  3. Put the spinach into two ramekins (small glazed serving bowls), make a well in the center and carefully break an egg into each one.
  4. Put a dollop of crème fraîche on top of the egg and then grate over some parmesan.
  5. Pop the two ramekins into the oven and cook for 10 to 15 minutes, until the egg white starts to turn white and looks like it is just cooked. It keeps cooking for some time after it has come out of the oven and if you cook it too much the egg will overcook and go rubbery.
  6. Grind some black pepper over the eggs and serve immediately with some hot wholemeal or granary toast.

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