Go Back
–+ servings
Eggs Florentine with exactly four set-white soft-yolk eggs
Ebonie Garnica

Full GAPS Eggs Florentine with Spinach

Four eggs baked over shallot and spinach in a measured Romano sauce made with homemade coconut milk and coconut flour.
Print Recipe Pin Recipe
Prep Time 15 minutes
Final oven bake 8 minutes
Servings: 2 servings
Course: Breakfast
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tablespoons unsalted butter
  • 1 shallot — chopped
  • 8 cups baby spinach
  • 1 teaspoon homemade coconut flour — measure after preparation
  • 1/4 cup homemade coconut milk — measure after preparation
  • 1/3 cup additive-free Pecorino Romano cheese — shredded
  • 1/8 teaspoon pure dry mustard powder
  • 1/2 teaspoon natural mineral salt
  • 4 large eggs

Equipment

  • Cast-iron or stainless-steel skillet medium and oven safe
  • Two small oven-safe dishes for the two-dish serving option
  • Wooden spoon or stainless-steel spatula

Method
 

  1. Heat the oven to 500°F with a rack in the middle position.
  2. Melt the butter in a medium oven-safe cast-iron or stainless-steel skillet over medium heat. Add the shallot and stir for about 3 minutes, until soft and translucent.
  3. Add the spinach. Cook for 5 to 7 minutes, stirring as it wilts and releases its moisture, until the leaves have collapsed.
  4. Sprinkle in the measured coconut flour and stir constantly for 1 minute so no dry pockets remain.
  5. While stirring, slowly pour in the 1/4 cup homemade coconut milk. Cook for about 2 minutes, until the sauce thickens around the spinach and a spoon briefly leaves a trail through it.
  6. Remove the skillet from the heat. Stir in the Romano, mustard and salt until the cheese is evenly dispersed.
  7. Divide the spinach mixture between two small oven-safe dishes, or keep it in one skillet and make four wells with the back of a spoon. Crack one egg into each well.
  8. Bake for 6 to 8 minutes, just until the whites look opaque and set while the yolks remain soft. Serve immediately.

Notes

Full GAPS after butter and Romano cheese have been introduced. This dish contains dairy. The final oven bake is 6 to 8 minutes, after the stovetop steps. Prepared GAPS-compatible hollandaise and a dash of cayenne are optional for serving.

Tried this recipe?

Let us know how it was!