Baked eggs florentine

Name: Baked eggs florentine
Prep time: 25 min
Cook time: 40 min
Total time: 1 h 5 min
Yield: 4
Ingredients: 700 new potatoes, quartered; 25 butter; 1 onion, finely sliced; 1 wholegrain mustard; 4 crème fraîche; 400 spinach, washed; 2 basil pesto; 4 large eggs

We've turned this traditional brunch recipe into a midweek meal that everyone's sure to enjoy.

By The GH Kitchen TeamUpdated: 28 June 2023

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We've turned the popular brunch recipe of eggs Florentine, which is normally topped with a hollandaise sauce and served with an English muffin and poached egg, into a more suitable meal for midweek.

We've added potatoes to this dish to bulk it out and make it more filling. Packed for of iron and protein, this makes for a healthier lunch or dinner option. If you're not a fan of spinach, then you can try with kale or chard instead if you like.

If you are a fan of this recipe, then we have lots of other egg recipes to choose from.

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Yields:

Prep Time:

25 mins

Cook Time:

40 mins

Total Time:

1 hr 5 mins

Cal/Serv:

410

Ingredients

700 new potatoes, quartered
25 butter
1 onion, finely sliced
1 wholegrain mustard
4 crème fraîche
400 spinach, washed
2 basil pesto
4 large eggs

Directions

1. Step 1
  Bring a medium pan of water to the boil and simmer potato pieces for 8-10min or until just tender. Drain potatoes and leave to steam dry until needed. Preheat oven to 170°C (150°C fan) mark 3.
2. Step 2
  Meanwhile, in a large separate pan, melt the butter over a gentle heat and fry the onion for 10min until softened. Stir in mustard and crème fraîche, then carefully mix in the potatoes and some seasoning. Empty into a rough 1.6 litre (2¾ pint) ovenproof serving dish.
3. Step 3
  Return empty onion pan to the heat and add the spinach. Cook, stirring, until wilted. Set aside for a few minutes until cool enough to handle. Lift handfuls of the spinach over the sink and squeeze out as much liquid as you can. Return the squeezed spinach to the pan and stir through the pesto and some seasoning.
4. Step 4
  Dot spinach on top of the potatoes. Make four wells in the mixture and crack in the eggs. Bake in the oven for about 25min or until whites are just set and the yolks are still runny. Serve immediately with toasted crusty bread.
  
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Per Serving:

Calories: 410
Fibre: 6 g
Total carbs: 32 g
Sugars: 6 g
Total fat: 23 g
Saturated fat: 9 g
Protein: 16 g

The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time