We first started serving this breakfast at our B&B over ten years ago and it’s still on the menu – it’s that good! Cheryl McKinnon, a well-known BC travel writer, has been a loyal supporter of Coracle Cove over the years and this is her favourite breakfast. I’m looking forward to seeing Cheryl at a workshop today and that was my inspiration to share this recipe:
Eggs Florentine for two
- 1/2 package of pre-washed spinach
- 1/2 clove crushed garlic
- 1 Tablespoon Olive Oil
- pinch of salt
- pinch of nutmeg (grate some whole nutmeg for best flavour)
- grated Swiss cheese
- 2 farm fresh eggs
- 2 Tablespoons butter
- 2 tablespoons flour
- 3/4 cup milk
- salt & pepper to taste
- pinch of cayenne
- more nutmeg
- 3/4 cup of grated Swiss cheese
- a dusting of paprika
- preheat the oven to 350
- add the olive oil to a large frying pan over medium heat. Add the spinach and cook gently until wilted. Add the crushed garlic and a pinch of nutmeg; season with salt & pepper. Turn into a small baking dish and sprinkle with a small amount of cheese.
- melt the butter in the same pan; add the flour, cayenne and nutmeg and using a whisk, stir until smooth and the roux begins to brown. Gradually add the milk, whisking constantly, until thickened. Season with salt and pepper.
- carefully break two eggs over the spinach mixture, and then cover with the bechamel sauce. Sprinkle with more swiss cheese and lightly dust with the paprika
- Bake, uncovered for 17-18 minutes, until the cheese is bubbling and the egg yolks are just set
- we like to serve this with a crisp, fresh fruit salad and a warm baguette or croissant to mop up the sauce.