An easy, one-pan breakfast with spinach and eggs cooked in a savory cream sauce.
If you’ve never had Eggs Florentine, it’s essentially Eggs Benedict served with spinach instead of Canadian bacon. If you’ve never had Eggs Benedict, my heart breaks for you.
The creamy Hollandaise sauce is really what makes the Benedict or Florentine so irresistible, but it can be fickle. This easy Skillet Eggs Florentine does away with classic Hollandaise in favor of a flavorful cream-based sauce, reminiscent of Hollandaise and perfect for serving over English muffins, crusty bread, or my favorite, biscuits.
How do you make Eggs Florentine in a Skillet?
To make this yummy one-pan breakfast, you get out your best 10” cast iron skillet, or any sturdy sauté pan, along with a lid that fits on top fairly well. Melt some butter, add a touch of flour, and cook for about a minute. Then, slowly pour in your milk and cream. Stir frequently while this white sauce bubbles away.
Add in some Parmesan, lemon juice, nutmeg, salt and pepper and stir well to combine.
Follow that up with some fresh spinach, and allow the leaves to wilt for a few minutes before cracking four to five eggs into the skillet, evenly spaced. Cover and allow the eggs to cook for a few minutes until the egg whites are no longer translucent.
What ingredients can be substituted in Skillet Eggs Florentine?
This is basically eggs cooked in a creamy white sauce, so I can see a lot of fun variations coming from this recipe. Swap out the Parmesan for Cheddar, Gruyere, or even Pepper Jack. Add in kale or another leafy green instead of spinach. Sauté some peppers and onions in the butter before making the white sauce and adjust the seasonings accordingly. As for the milk and cream, I’m thinking all whole milk or all cream would be fine, as would half and half.
How do I get all of my eggs to cook at the exact same time?
If you work quickly, you can crack each egg on the side of the pan and add the egg to the bubbling white sauce pretty fast, making sure to space them out well. Another option is to crack each egg into a separate small prep bowl in advance, then simply pour them out into their allotted space in the simmering sauce.
Let’s make Skillet Eggs Florentine!!
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An easy, one-pan breakfast with spinach and eggs cooked in a savory cream sauce.
Ingredients
- 3 TBSP Butter
- 1 TBSP flour
- 1 cup heavy cream
- 1 cup whole milk
- 1 cup freshly grated Parmesan cheese
- 1 TBSP lemon juice
- ½ tsp flaky kosher salt
- ¼ tsp freshly ground pepper
- ¼ tsp freshly grated nutmeg
- 4 cups spinach, roughly chopped
- 5 eggs
Instructions
- In a 10” cast iron skillet or large sauté pan, melt butter over medium heat. Add in flour and brown for 1 to 2 minutes.
- Slowly pour in milk and cream, in small increments at first, then steadily adding more and simmer, stirring frequently, until the sauce thickens, about 10 minutes.
- Add in Parmesan cheese, lemon juice, salt, pepper, and nutmeg and stir to combine. Then add in the chopped spinach and allow to wilt for a few minutes, stirring often.
- Crack an egg into five evenly spaced spots in the skillet, cover with a lid, and cook until the egg whites are no longer translucent, about 5-7 minutes.
- Serve immediately, spooned onto plates with crusty bread, English muffins, or biscuits.
Keywords: easy skillet breakfast eggs florentine
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Recipe adapted from The Elliot Homestead.
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