Recipes Collection

Cheesy Florentine Eggs with Cauliflower Béchamel sauce

20 mins Difficulty:

Servings: 3
Prep time: 10 minutes
Total time: 20 minutes.


  • 9 eggs, scrambled
  • 1/4 olive oil, divided
  • 2 cups sliced mushrooms
  • 1 clove garlic, minced
  • 1 small shallot
  • 2 cups fresh spinach
  • 1/2-cup mozzarella cheese
  • 2 tbs chopped parsley
  • Salt and pepper to taste
  • 1 cup chopped cauliflower florets
  • 1tbs vegetable stock
  • 1/4 heavy cream
  • 1/4 tsp salt
  • Fresh cracked pepper


Boil the cauliflower, strain and put in a blender with the salt, heavy cream, vegetable stock and pepper. Blend until smooth for 1-2 minutes.
In a large skillet, over medium heat, add olive oil until hot. Add mushrooms, shallots, garlic, salt and pepper. Cook until mushrooms are caramelized 7-10 minutes, stirring frequently. Add the eggs to the pan and cook for 5-7 minutes until the eggs are almost cooked. Stir in the cheese.

Plate and top with Béchamel sauce, spinach and parsley.