Test Kitchen: Eggs Florentine

We’ve got your brunch plans right here with a tasty Eggs Florentine recipe from Bobbi Pike’s East Coast Keto 2 (Breakwater Books). In this follow-up to East Coast Keto, Bobbi Pike and her husband return with over 100 new ketofied recipes for all sorts of delicious apps, entrees and desserts. Read on for an easy-to-make Eggs Florentine and tag @realeastcoastketo on Instagram to show off your dish!


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Eggs Florentine

Servings 4
Serving Size 1 egg and ¼ of the greens
Eggs Florentine might sound like a lot to put together at first glance, but once you get the hang of this recipe and get used to the process, you’ll quickly realize how easy this is to make.Baked eggs are also known as shirred eggs. Our shirred eggs are baked on a layer of spinach, and topped with a rich hollandaise. Sneak a thin slice of tomato between your spinach and egg for an extra boost of flavour. Ingredients 
  • 2 tbsp keto-friendly oil
  • 10 cups baby spinach leaves
  • ¼ cup apple cider or white vinegar
  • 2 cloves garlic, minced and salted
  • ½ tsp Korean chili flakes
  • ½ tsp salt
  • ¼ tsp pepper
  • ⅛ tsp nutmeg
  • ¼ cup 35% whipping cream (optional)
  • 4 large eggs
  • salt and pepper, to season
  • ¼ tsp Korean chili flakes (optional)
  • 4 tomato slices (optional)
 For the Hollandaise Sauce
  • 4 large egg yolks
  • 1 tbsp lemon juice
  • ½ tsp Himalayan pink salt
  • a dash of cayenne pepper or Tabasco sauce
  • ⅔ cup hot melted butter
  1. Preheat oven to 350°F.
  2. Place the oil in a large oven-safe skillet over low heat. Add spinach leaves and cook them for 2 to 3 minutes or until the leaves are wilted. We sometimes add a little water to the pan to help wilt the leaves.
  3. Add vinegar, garlic, spices, and the whipping cream if you’re using it, and let the mixture simmer for a couple minutes until it starts to thicken slightly.
  4. Crack your eggs over the top of the sautéed spinach.
  5. Season with salt and pepper and a little Korean chili if you like it spicy, and pop the pan in the oven.
  6. Bake until whites are completely set and yolks begin to thicken but are not hard—about 8-10 minutes.
  For the sauce
  1. Add the egg yolks, lemon juice, salt, and cayenne or Tabasco to your stick blender vessel and blend at a medium speed for 20 to 30 seconds.
  2. Slowly drizzle the hot butter into the egg yolk mixture, as you continue to blend or pulse at a low speed.
  3. Pour the warm Hollandaise over the top of the egg.
  4. Serve immediately.
Carbs 5 g
Fibre 2 g
Fat 47 g
Protein 12 g

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Find two more recipes from East Coast Keto here. For more Test Kitchen, click here