Quick and Light Eggs Florentine

Total Time
24 min
0 min
24 min
The eggs and the spinach are cooked together, and we serve it in a ramekin instead of English muffin.


unsweetened orange juice

1 cup(s)


1 Tbsp

regular butter

½ Tbsp

uncooked scallion(s)

2 medium, sliced

chopped frozen spinach

10 oz, thawed and squeezed dry

ground coriander

½ tsp

table salt

½ tsp

black pepper

¼ tsp, coarsely ground


4 large


  1. Preheat the oven to 350°F. Whisk together the orange juice and cornstarch in a bowl. Melt the butter in a small saucepan over medium heat. Add the scallions and cook until limp and translucent, then add the orange juice mixture and cook until the sauce is thick and clear, 6–7 minutes. Reduce heat to low to keep the sauce warm.
  2. Combine the spinach, coriander, salt, pepper, and 1/2 cup of the orange sauce in a bowl. Put 3 tablespoons of the mixture into each of 4 (3/4-cup) ramekins, creating wells in the centers. Break an egg into each well. Put the ramekins on a baking sheet and bake until the eggs are set, 16–17 minutes. Spoon about 2 tablespoons of the remaining sauce over each.


A light orange sauce replaces the typically fat-laden hollandaise.Frozen spinach is used as a convenience. If you prefer to use fresh, rinse a 10-ounce bag of triple-washed spinach, leaving some water clinging to the leaves. Then dry-sauté until well wilted, about a minute.

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