A baked spinach and egg dinner at approximately 210 calories. Eggs nestled in tender spinach under a light cheese sauce.
This Eggs Florentine nestles whole eggs into a bed of tender spinach, then bakes them under a light homemade cheese sauce until just set. It is a genuinely comforting brunch or light dinner at around 210 calories and 5 WW Classic Points per serving.
Recipe Info
Serves: 6 | Prep Time: 15 minutes | Cook Time: 30 minutes | Calories per serving: ~210
Nutrition per Serving (Estimated)
Protein: 15g | Fat: 13g | Carbohydrates: 5g | Fiber: 2g
WW Classic Points: Approximately 5 points per serving (estimated from the original 4-point recipe, with a homemade light cheese sauce replacing the original reference to a separate full-fat sauce recipe). Note: This estimate is based on the legacy WW points system and is provided as a general reference only.
Ingredients
- 450g / 1lb fresh or frozen spinach
- 6 eggs
- Salt, to taste
- For the light cheese sauce:
- 15g / 1/2oz butter
- 1 tablespoon plain flour
- 250ml / 8fl oz skimmed or semi-skimmed milk
- 50g / 1.75oz reduced-fat Cheddar cheese, grated
- A pinch of ground nutmeg
- Salt and freshly ground black pepper, to taste
Instructions
- Preheat the oven. Preheat to 180C (350F / Gas Mark 4).
- Make the cheese sauce. Melt the butter in a small saucepan over medium heat. Stir in the flour and cook for 1 minute. Gradually whisk in the milk and cook, stirring constantly, until thickened. Remove from the heat and stir in the cheese, nutmeg, salt, and pepper until smooth.
- Cook the spinach. Wash the spinach leaves in cold water, place in a saucepan with a tightly fitting lid, and cook over low heat for 2 minutes. Drain well and chop finely.
- Assemble. Divide the spinach between 1 or 2 shallow baking dishes and make a hollow for each egg in the spinach. Break one egg into each hollow and add a pinch of salt.
- Bake. Pour the cheese sauce over the eggs and spinach and bake for 25 minutes, until the eggs are just set.
Serving Suggestions
- Serve with a slice of toasted whole-grain bread
- Pair with grilled tomatoes for extra color and freshness
- Add a light side salad with a lemon vinaigrette
- A sprinkle of extra nutmeg on top adds a warm finishing note
- Great as a weekend brunch centerpiece for two to four people
Tips and Variations
- Squeeze out as much excess water from the spinach as possible before assembling, so the dish does not turn watery
- Reduced-fat Cheddar keeps the sauce genuinely light without losing its cheesy flavor
- Keep an eye on the eggs near the end of baking, as they can go from just-set to overcooked quickly
- Swiss chard makes a good substitute for spinach if you want a slight variation
- A little smoked paprika whisked into the sauce adds a subtle smoky note
Why This Recipe Works
Making the cheese sauce from scratch with skimmed milk and reduced-fat cheese keeps this classic genuinely lighter than the traditional full-fat version, while still delivering that comforting, cheesy finish. Nestling the eggs directly into the spinach means the yolks stay soft and glossy under the sauce, so each portion is a satisfying combination of textures.
Storage and Reheating
Best enjoyed fresh, as the egg yolks continue to set on reheating. If necessary, store in an airtight container in the refrigerator for up to 1 day and reheat gently in a low oven, though the texture will change slightly.
Disclaimer: Nutritional information is estimated and may vary based on specific ingredients, brands, and portion sizes used. This recipe is for informational purposes only and is not a substitute for professional dietary or medical advice. Always consult a healthcare provider or registered dietitian for guidance tailored to your individual needs.
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