Baked Eggs Florentine with Béchamel Sauce

Baked Eggs Florentine with Béchamel Sauce

I haven't always been the biggest fan of eggs, but since I've been Paleo, I've had to get used to eating them. This has forced me to get creative and come up with exciting new recipes involving them. Over the past few months of experimenting with various egg dishes, I've actually really grown to like them. I only created this recipe yesterday, but I know it's going to be a regular for breakfast because it takes very little time to put together and it's made of ingredients that are always in my kitchen! Eggs Florentine is a common variation of the popular dish Eggs Benedict––it uses spinach in place of the Canadian bacon. Up until recently, I thought this dish was served with Hollandaise sauce, but that seems to just be an American variation. Traditional Eggs Florentine is served with Mornay sauce. Mornay is a French sauce made from a Béchamel sauce base with added cheese. Béchamel sauce is what is known in French cuisine as the “mother sauce.” It’s made from a roux of butter and flour, cooked in milk; that’s Paleo, right? Mornay sauce in particular, though of French origin, is very common in Northern Italian dishes. I’ve made a variation on the basic Béchamel sauce, with flavors that compliment the eggs in this dish, and similar to that of a traditional Mornay sauce. The eggs are baked in this recipe, instead of poached over a bed of blanched spinach––this just makes it easier to throw together in the morning and leaves you with less to clean up!


Baked Eggs Florentine with Béchamel Sauce

Prep Time: 5 min Cook Time: 15 min Total Time: 20 min Serves: 4


Béchamel Sauce:

  • ½ cup coconut milk

  • 4 tbsp clarified butter, ghee, or olive oil

  • 2 tbsp Italian breadcrumbs

  • 2 tsp tomato paste

  • ¼ tsp salt

Eggs Florentine:

  • 8 eggs

  • 4 cups baby spinach, finely chopped

  • 1 tbsp olive oil

  • salt and black pepper to taste


  1. Preheat oven to 400 degrees F.

  2. To make the Béchamel sauce, melt clarified butter or ghee into a small saucepan over low heat. Whisk in the breadcrumbs. When a roux has formed, turn the heat off but leave the pan on the burner. Slowly whisk in the coconut milk and then the tomato paste, set aside. The sauce will thicken as it cools, if you need to thin it, put it in a microwave safe bowl and heat for 10-15 seconds.

  3. For the eggs, toss chopped spinach in the olive oil, add a pinch of salt and black pepper, and evenly distribute the mixture into 4 brulee dishes or ramekins. Place dishes on a rimmed baking sheet and bake for 7 minutes. Remove from oven.

  4. Crack two eggs into each dish and return to the oven for another 6-8 minutes, just long enough for the whites of the eggs to cook and for the yolks to remain soft and runny.

  5. Top each ramekin with Béchamel sauce and serve immediately, buon appetito!

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Italian "Breadcrumbs"

Italian "Breadcrumbs"