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Article: Eggs Florentine with Cremini Mushroom & Leek

Eggs Florentine with Cremini Mushroom & Leek


  • 3 tablespoons, il Fustino Arbequina Extra Virgin Olive Oil
  • 1 large, leek, white & light green parts only – cut into 1/2 inch pieces
  • 1 tablespoon, unsalted butter
  • 1 pound, cremini mushrooms – thinly sliced
  • 1 tablespoon, soy sauce
  • 1/4 cup, white wine
  • 5 ounces, baby spinach
  • salt and freshly ground pepper
  • 4 large, eggs


1. Preheat oven to 350 degrees

2. In a deep skillet, heat the olive oil, add the leek and cook over moderate heat, stirring until softened about 3 minutes

3. Stir in the butter and mushroom. Saute for 3 minutes.

4. Add wine.

5. Cook, stirring occasionally, until the mushrooms are softened and liquid is reduced to 2 tablespoons, about 5 minutes

6. Add the spinach and stir until wilted, about 1 minute

7. Season with salt and pepper

8. Coat four 1-cup ramekins or small gratin dishes with olive oil

9. Transfer the mushroom and spinach mixture to the ramekins and crack an egg on top of each

10. Bake for 10 to 12 minutes, until the white is barely set and the yolks are runny

11. Remove from over and let stand for 2 minutes

12. Serve with whole-grain toast points or fresh Baguette