Florentine Egg Cups

1830 Hallauer House Bed & Breakfast

14945 Hallauer Rd , Oberlin, OH 44074 USA


  • Softened butter or margarine
  • 4 slices of soft bread
  • 4 eggs
  • Fresh baby spinach
  • Salt and pepper to taste
  • Cheese Sauce:
  • 1 T. butter
  • 1 T. flour
  • ¾ cup milk
  • ½ - ¾ cup grated cheddar cheese
  • Salt and pepper to taste


  1. 1.Use large 6 ounce muffin cups
  2. 2. Generously grease each cup needed with non-stick spray (2 cups per person)
  3. 3. Cut the crusts off of the bread
  4. 4. Use rolling pin to flatten out the bread making it very thin
  5. 5.Spread each slice on both sides with softened butter or margarine
  6. 6. Gently press each slice of bread into a muffin cup
  7. 7. Line the bread with the baby spinach overlapping each piece
  8. 8. Drop one egg into each muffin cup
  9. 9. Season with salt and pepper to taste
  10. 10. Bake in preheated oven for 15-18 minutes, just until the whites are set and yolks are still soft, be careful to not overcook.
  11. Time varies depending on size of egg and type of oven.
  13. 1. Melt butter
  14. 2. Add flour and cook for few minutes until bubbly
  15. 3. Add milk and whisk until smooth
  16. 4. Add cheese and cook over medium heat until thick
  17. 5. Season with salt and pepper
  18. Prepare plates with a bed of fresh spinach or if you prefer slightly wilted spinach.
  19. When eggs are done but still wiggly carefully lift them out of muffin cups and place on the bed of spinach.
  20. Spoon cheese sauce over the eggs
  21. Garnish with cayenne pepper
About this recipe:

Florentine Egg Cups