Photo of Eggs Florentine by WW

Eggs Florentine

Total Time
22 min
12 min
10 min
Whip up an easy and elegant brunch for no-stress entertaining, or treat someone special to breakfast in bed. This simplified version of the popular baked egg dish gets prepped right on the baking pan, meaning minimal dishes and straightforward execution. Named for the spinach in the dish - Catherine de Medicis was said to have brought the leafy vegetable to the French royal court from her native Florence, Italy - this easy recipe relies on frozen spinach that requires only a little doctoring with salt and some punchy lemon pepper. As an additional time saver, thaw the spinach in the fridge overnight in a covered colander or sieve set over a plate or shallow dish to catch the draining juices, then squeeze out the remaining excess liquid before using. Although ready in mere minutes, this brunch classic is impressive, light, and pretty on the plate.


Wheat English muffin(s)

2 item(s), split in half


4 large egg(s)

Table salt

¼ tsp

Chopped frozen spinach

10 oz, thawed and excess water squeezed out

Fat free mayonnaise

1 Tbsp

Lemon pepper

½ tsp, seasoning

Shredded parmesan cheese

2½ Tbsp


  1. Preheat oven to 350°F.
  2. Place English muffins on a nonstick baking sheet. Crack one egg onto each muffin half and sprinkle with salt. Bake until eggs are just about set, about 10 minutes. Meanwhile, place spinach in a microwave-safe dish; cover and microwave on high until hot, about 1 to 1 1/2 minutes. Stir in mayonnaise and lemon pepper seasoning. (Note: To save on preparation time in the morning, thaw frozen spinach by putting it in the refrigerator the evening before.)
  3. Remove muffins from oven, top each with about 1/4 cup of the spinach mixture, sprinkle each with 2 teaspoons of cheese and serve. Yields one muffin per serving.