Eggs Florentine

from East Coast Keto 2 

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 it 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.

Servings: 4  

Serving size: 1 egg and ¼ of the greens


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

1/8 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

Dash of cayenne pepper or Tabasco sauce

2/3 cup hot melted butter


  1. Preheat oven to 350 degrees.
  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 of minutes until it starts to thicken slightly.
  4. Crack your eggs over the top of the sauteed 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 to 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 sauce over the top of the egg.
  4. Serve immediately.

Content and images used with permission by Breakwater Books. 

Nada’s Tips & Tricks: a healthy recipe while still filling you up.  I sautéed red onions in the oil before adding the spinach – added a little zing. Don’t let recipes using specialty ingredients hold you back from making the dish – for example, use whatever oil you prefer, whatever chili flakes or sea salt you have on hand.