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Eggs Florentine Recipe

Eggs Florentine

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (11)

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Average Rating:

Total Reviews: 11

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  • on March 11, 2011

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    Delicious!! My only comment is that 4-5 minutes to pouch the eggs is way too long. I would suggest 2 minutes.. Everything else was YUMMY!!

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  • on September 28, 2010

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    Awesome...however, trying to replicate dish from a trip to Versailles I forwent the potato cakes and used a ham. I am making it for my birthday this weekend with a crispy pancetta instead. The Mornay sauce and spinach in this recipe are a must to bring it all together.

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  • on March 18, 2008

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    For those who are not cooks, it may have been strange that you did not bother to put the whole recipe together at the end. In my opinion a big mistake.

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  • on June 03, 2007

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    This recipe is very good, the only thing I found, is when I made the Mornay Sauce, after I put the Cheese in, which was Gruyere, it was grainy to me. Is this normal? All the rest was great!

    Sandi
    Hanford,Calif

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  • on May 16, 2007

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    This is easy, but multi stepped and well worth the effort!!! The mornay sauce is stinky (I used Guyere but is fabulous!!! I loved the potatoes! Well worth the efffort!!!!

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  • on August 11, 2006

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    my wife was so happy when I brought the breakfast to bed....

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  • on August 09, 2006

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    This is a great breakfast meal. It is so rich and satisfing.

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  • on March 26, 2005

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    Fairly easy to prepare, well worth the extra effort.

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  • on March 14, 2005

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    This whole recipe was delicious and took less than 10 minutes because I did not make the potato cake (used English muffins for the base.

    The mornay sauce was a little plain because I used Jarlsberg cheese. Next time I will use a stronger swiss like Emmenthaler to enhance the flavor.

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  • on August 29, 2004

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    This recipe was easy to follow and was quite tasty. We modified the sauce, however, to include additional seasonings to enhance flavor.

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