Sanjeev Kapoor

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Baked Egg Florentine  Recipe

Poached egg layered on the bed of baby spinach topped with Hollandaise sauce and baked.

This is an exclusive website recipe.

Preparation Time : 26-30 minutes

Cooking time : 11-15 minutes

Servings : 4

Baked Egg Florentine

Main Ingredients

Baby spinach leaves, Eggs




Main Course_Egg

Level Of Cooking



  • Baby spinach leaves
    2 bunches
  • Eggs
  • White wine
    4 tablespoons
  • Vinegar
    1 tablespoon
  • Black peppercorns
    1 1/2 teaspoon
  • Shallots chopped
    1 tablespoon
  • Clarified butter
    3/4 cup
  • Salt
    to taste
  • White pepper powder
    1/2 teaspoon


Step 1

Break one egg at a time in a small greased mould and place it in a pan containing hot water. Let it cook for eight minutes so that the yolk is semi-cooked. Gently remove it from the mould.

Step 2

Similarly poach seven more eggs.To make hollandaise sauce take white wine, vinegar, one teaspoon of black peppercorns and chopped shallots in a pan and cook on medium heat for five to eight minutes. Strain and cool. Break the remaining two eggs and separate the egg yolks.

Step 3

Place the egg yolks in a stainless steel bowl and add the above cooled mixture and whisk on a double boiler till it forms ribbons. (When you lift the whisk the mixture should fall in ribbons.) Slowly add clarified yellow butter and whisk till the sauce thickens.

Step 4

Add salt, mix and set aside. Pick good looking baby spinach leaves and blanch in boiling water for half a minute. Take them out and place them in chilled water. Preheat the oven to 200° C. Grease a large casserole.

Step 5

Pick one spinach leaf at a time and arrange them in the greased casserole to form a bed. Sprinkle salt and white pepper powder. Gently place the poached eggs on the spinach bed keeping a little distance between each.

Step 6

Sprinkle salt and freshly crushed black peppercorns.Pour the Hollandaise sauce equally on each egg. Place the casserole in the oven and grill in the preheated oven at 200° C for five to six minutes.

Step 7

Serve hot

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