Baked Egg Florentine

Baked Egg Florentine

I have invested a little bit in my culinary development by purchasing a couple of cookbooks recently. This is the first recipe I try out and it comes from Gordon Ramsay’s Fast Food – recipes from The f Word. The show itself was fun to watch but somehow I thought I can’t pick up any dishes from there that I could remake at home. This book proved me wrong. There are so many lovely recipes in it I just can’t wait to prepare more. From this one I expected the spinach to be a bit too overwhelming but it really wasn’t and the flavour composition with egg was really nice. It practically made my day. Just the perfect meal to start your day with, especially if it’s not a very great day and weather outs >


  • 2 eggs
  • 200 gr of fresh spinach
  • salt and pepper
  • crème fraîche
  • nutmeg
  • 30 gr butter


Melt the butter in a pan and add spinach along with seasoning. A pinch of salt, pepper and nutmeg. Fry until spinach softens and shrinks a little bit. Divide the spinach into two small baking dishes and add one egg to each dish. Add a bit of crème fraîche into each dish on top of the egg (1-2 spoons per each). Season with black pepper and salt. Put to pre-heated oven for 10-13 minutes at 200C. I also did it at 180C up to 15 minutes and it was fine as well. Apparently the longer you keep it inside the oven the more the yolk will set so it’s up to you how you like it best. I think leaving the yolk a bit runny, as it originally is advised in the recipe, is best.