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Eggs Florentine

a full breakfast with juice, scones, fruit bowl and eggs florentine with sausage and sauted potatoes.

Eggs Florentine was originally a recipe from the Waverly Place B&B in Spokane Washington. I’ve adapted it somewhat. This is always one of our guests’ favorite dishes. This recipe can be expanded from 2 to many, so we present it based on a single serving and you just pick how many you are serving. The recommended presentation is with cottage fries and sausage. This dish is gluten free.

Prep Time: 20 Minutes
Cook Time: 25 Minutes
Total Time: 45 Minutes
Servings: recipe based on 2, but easily multiplied to any number.


  • 1 egg
  • 2 oz of ricotta cheese
  • 1 oz of grated Gruyere - I like real Swiss Gruyere like Le Gruyere
  • 1/2 oz of crumbled Feta cheese
  • 1/2 oz of melted unsalted butter
  • 1/4 oz chopped fresh spinach
  • black pepper to taste
  • 1/4 tsp Aleppo pepper, crushed
  • 1/4 tsp ground nutmeg
  • 1/2 tsp dried Oregano


  1. Measure all ingredients into a bowl and stir together until all are well incorporated. Portion into 12 oz ramekins which have been sprayed with Pam or similar flour free kitchen spray or buttered. About 1 cup of the mix is the right portion per person.

  2. Bake at 375F for 25 minutes. the dish will expand slightly, but not souffle. and brown slightly on top. Remove from the oven and let cool 2-4 minutes before serving.

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