oberlin ohio bed and breakfast
14945 Hallauer Rd. Oberlin, OH 44074

Hallauer House B&B Blog

7 Mar

Recipe – Florentine Egg Cups




Florentine Egg Cups – Yummy!




 Serving size: 2 egg cups per guest

Preheat oven to 350 degrees


Softened butter or margarine
1 slice of soft bread per cup
1 egg per cup
Fresh baby spinach

Cheese Sauce – recipe below



  1. Use large 6 ounce muffin cups
  2. Generously grease each cup needed with non-stick spray (2 cups per person)
  3. Cut the crusts off of the bread
  4. Use rolling pin to flatten out the bread making it very thin
  5. Spread each slice on both sides with softened butter or margarine
  6. Gently press each slice of bread into a muffin cup
  7. Line the bread with the baby spinach overlapping each piece
  8. Drop one egg into each muffin cup
  9. Season with salt and pepper to taste
  10. Bake in preheated oven for 15-18 minutes, just until the whites are set and yolks are still soft, be careful to not overcook.


CHEESE SAUCE: While eggs are cooking make Cheese Sauce: Makes enough cheese sauce for 4-5 servings. Can be easily doubled.

1 T. butter
1 T. flour
¾ cup milk
1/2  – ¾ cup grated cheddar cheese
Salt and pepper to taste

  1. Melt butter
  2. Add flour and cook for few minutes until bubbly
  3. Add milk and stir until smooth
  4. Add cheese and cook over medium heat until thick
  5. Season with salt and pepper


  • Prepare plates with a bed of fresh spinach or if you prefer slightly wilted spinach.
  • When eggs  are done but still wiggly carefully lift them out of muffin cups and place on the bed of spinach.
  • Spoon cheese sauce over the eggs
  • Garnish with cayenne pepper
  • Serve with Sugar Bacon

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