Eggs Florentine for My Mom. Photos by Donna Turner Ruhlman

In honor of Mother’s Day two weeks hence, Mac has reduced the price of all our kitchen tools by 40% if you use the promo code “mothers” for this week only (ends Friday 5/2 at midnight eastern). Simply type that word in Step 2 under “Discounts” and Shopify will tabulate it. Mac Dalton and I created these tools to make cooking easier and more practical. Flat-edged wood spoons are an essential in my kitchen, as are the offset spoons and the deep all-purpose perforated spoon, aka Badass Egg Spoon (which has already changed many lives! or one at least). And I can’t keep your knives sharp for you but I can give you a place to put them. This in-drawer knife holder is one of my most valuable items—the second photo is of my knife drawer at home.

The following preparation is from my new book Egg: A Culinary Exploration of the World’s Most Versatile Ingredient. When my mom confessed that she was having trouble making a proper shirred egg with sautéed spinach, I decided to spell it out in the book and photograph all the steps. Shirred eggs are one of the best and easiest preparations. Simply put them in a oven and when you see they’re done, remove them. The critical step in my opinion is ensuring that the spinach and ramekin are hot. And any dish will do if you don’t have oval ramekins, so long as the eggs have a uniform depth close to what’s pictured below.

I sent the first copy of the book to my mom and she told me it fell open to this recipe for her—a small sign of what I like to think is divine providence. Happy cooking, Mom! Happy cooking, all! I can never say it enough: Our lives our better when we cook real food for our family and friends and share it together.

5/1/14 update:

Promo ends on Friday, May 2nd at 11:59pm EST.  Code: mothers


Shirred Eggs Florentine for My Mom

You can cook the spinach (plan on 1/4 pound/115 grams per person, if you want to increase or decrease the number of servings), either by blanching it and shocking it in an ice bath or sautéing it in butter with some shallots (my preference). Either way, wring it out before adding it to the ramekins. Serve these eggs with good buttered toast.

  • 2 teaspoons butter (or to taste)
  • 1/2 pound/225 grams spinach, cooked (as noted above) and thoroughly squeezed of water
  • 4 eggs
  • 2 tablespoons cream
  • Salt and pepper
  • Several gratings of Parmigiano Reggiano
  1. Preheat your oven to 350˚F/180˚C.
  2. Put a little butter in each shallow ramekin or shirring dish. Divide the spinach between the ramekins. Heat the ramekins in a microwave so that the spinach is hot but the ramekin is not too hot to hold, 30 to 40 seconds.
  3. Add to each ramekin 2 eggs, 1 tablespoon  cream, and salt and pepper to taste. Sprinkle cheese over the eggs. Put the ramekins in the oven and cook until the whites have fully congealed, 10 to 15 minutes. Serve with buttered toast.

Serves 1 mom and 1 son. Can be doubled or tripled as needed.


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© 2014 Michael Ruhlman. Photo © 2014 Donna Turner Ruhlman. All rights reserved.