Homestead living means having the best breakfasts ever, and this deliciously easy to follow recipe will have you craving eggs any time of the day.
Farm Fresh Eggs Florentine
- 3 Tbsp. butter
- 1 Tbsp. flour
- 1 cup milk
- 1 cup cream
- 1 cup Parmesan cheese
- 1 Tbsp. fresh lemon juice
- 4 cups kale or other greens (roughly chopped)
- 4 eggs
- Pinch freshly grated nutmeg
- ½ tsp. Sea salt and pepper
- Melt the butter in a large saucepan. Add flour and brown for 1-2 minutes. Add milk and cream – simmer to thicken for about ten minutes, stirring frequently. Once thickened, add Parmesan, lemon juice, nutmeg, salt and pepper. After cheese has melted, add chopped kale and stir for five minutes over low heat.
- Use the back of a spoon, make four small wells in sauce. Crack an egg into each well. Cover the pan and allow the eggs to slowly cook until white on top, about 7-10 minutes.
- Spoon on to plates and serve with fresh bread.
I love these videos, Shaye!! So fun! Keep them coming!
That looks amazing! And perfect for a quick, easy dinner tonight!
Shaye – I absolutely love these and could watch hours of your cooking and grabbing ingredients from your backyard. It’s so inspiring. I can’t wait to see what’s next!
Oh my goodness….you are just so adorable, Shaye!! I’m really enjoying getting to know you through these videos.
Awesome; never really knew what this dish was till now. Thanks.
So, is “3 Tablespoons butter” homesteader code for a half cup butter?? Cuz that looked like a half cup butter! Regardless, I will make this recipe with “3 Tablespoons butter” (*wink wink, nudge nudge*). Thanks for the recipe!
Yeah, I was going to ask myself; how much butter REALLY did you use, Shaye? No way that was only 3*T*
You really are just so cute and you come across so joyful.
Thanks for this video! Maybe, just maybe, my pickier than picky family might eat it. At least 5 out of 9. 😛
Loving the videos!
I am grain free and do not use GF flour either; can this be made without a thickener, or if not, what could I use?
In order to make a a white sauce you need to make a roux. In order to make a roux, you need to use flour.
Cassava is a starchy tuber that might work to make the roux?
I was going to suggest kudzu powder. Thickens nicely and is not shiny like arrowroot.
Making this NOW! 🙂
YUMMMMMM!
And now I know yet another way to serve up our farm raised eggs!
Can we have the bread recipe too? Mine is never that soft and flakey!
I made this for lunch today and everyone in my family (picky kids included) loved it! Such comfort food. I subbed gluten free flour and it worked like a charm. I also used closer to 1/2 cup of butter 😉
Hi Shaye,
Thanks for this recipe. It was easy to make and so delicious!! A big hit here, and I could easily sub the Kale for silver beet which was growing in the garden.
Keep ’em coming,
Lian
Shaye,
I’m excited about your videos! I think you should have your own cooking show…the world deserves to see your beautiful farm and family! I just got married a few weeks ago and we are working to find our first house, but reading your blog makes me dream of the day when we can have land and a farm and a garden!
What type of bread did you make for this video? It looks delicious, almost sour doughy. The only good bread recipe I have under my belt is a regular french loaf, but yours looks so much better.
Thanks,
Madison
I’ve been watching the videos and I wanted to try this recipe. But I’ve got confused and mixed it up with the steak one. So I put a lot of garlic in the butter for the eggs florentine. Best mistake ever. New favorite for my lazy cooking days! Thanks Shaye!
Hello Shaye! New reader here (about 2 months) and I’ve been wanting to make this recipe since my family and I first watched it. So this morning I did and it was delicious! I used arrowroot instead of flour, spinach instead of kale and white cheddar instead of Parmesan but it still came out perfect. The only thing I wished I would have done differently is used all cream instead of part cream / part milk. In your recipe directions it said to do that but then we noticed that in your video you just used cream. All cream helps with the thickness. Thank you for such an awesome versatile recipe!
Just made the Eggs Florentine for lunch!!! It was delicious!!! I was wondering…….how would Provolone cheese work instead of Parmesan???
I’ve made it with whatever cheese we have on hand honestly, provolone, cheddar, mozzarella, that Mexican blend.. I like parm the best, but it’s still super yummy. Experiment!
This looks delicious! Definitely going to try this… and, I’m such a wannabe homesteader, watching you and Ang with your babies on your hips on your beautiful farms. 😉
Wow! Made this for dinner tonight. So very very good. Didn’t have fresh nutmeg (hard to come by in rural Ontario), but it was still a hit. Thanks!!
I made this for dinner tonight and oh my gosh, my family went berserk! It was fantastic and so easy!
Oh, Shaye, this was INCREDIBLE. Like, 100% comfort food incredible. My family LOVED it, and it will definitely be on rotation on my family table. Thanks for sharing!
-Charlotte
This has been a favorite in our house since I bought your first book, it’s really neat to see how you make it, it’s just that little extra step beyond the printed words and photos.
For MBW, who doesn’t want to use flour: I don’t either. I make a version just scrambling the eggs with heavy cream and cook them in plenty of melted butter along with spinach that is either pre-cooked and squeezed – or, better, fresh spinach leaves that I saute in the butter before pouring the eggs on top of them. Seasonings the same as described by Shaye. If I have leftover ham, I dice some up to put in the pan with the spinach. Some small cubes of sharp cheddar &/or Colby cheese dropped in the pan just before the eggs go in — for little “cheese bombs” — are hugely enjoyed by the children (no complaints from adults, either!).
I often sprinkle this with a signature “Mom” supplement: a light layer of lecithin granules overlaid with a second light layer of powdered nutritional yeast. Lots of health benefits from these two supplements, and they taste good. I usually serve it on, or with, substantial whole-grain toast.
A nice homemade Creole sauce is good with this. I like to make it from time to time to have a jar in the fridge to raid, so some is usually ready to heat up, especially for occasions featuring eggs, fish or meatloaf.
Very good recipe! I skipped the flour and used cornstarch instead but next time when I have that cream in my fridge i will just go all cream and skip all other thickener. Who would have thought eggs poached in the richest of parmesan cream sauces could taste sooo good and be so easy?
I feel like you should know that this recipe is the sole reason for my growing mass amounts of kale. Our family eats this about once a week. So delicious!
We made it for breakfast here in the Kentish village of Wye. It was delicious. Now my daughter wants to have it as her Saturdays breakfast.
Thanks for the recipe.
green society
I want this blog
This is now a favorite of mine! 10/10