Toast Florentine & Dutch Cheese Sauce

Traditionally, this French Breakfast dish consists of buttered toast, sautéed or cooked spinach, a poached egg & hollandaise sauce. However, since I still had some delicious Dutch Cheese in my refrigerator I made a very easy cheese sauce. Just as delicious and a bit easier to make in the morning.

Toast Florentine & Farmer’s Cheese

Servings 1 Toast
Prep Time 5 minutes
Cook Time 5 minutes


  • Cooking pan
  • Baking pan
  • Whisk


  • 1 Slice of Bread
  • 2 hands Spinach
  • 1 Egg
  • 2 tbsp Vinegar
  • 100 ml Cream
  • 50 gram Farmer's Cheese



  • Let's start with the preparations for the poached egg. 1. Add about 1 liter of water and the vinegar to the cooking pan. Bring this to a boil. 2. Break the egg in a small bowl. Be careful since you want the egg yolk to stay whole.
  • You can also toast your bread already in a toaster, the oven or in a (grill)pan.

Poaching & Cooking

  • Bake the spinach in some olive oil and season it with salt & pepper.
  • Warm up the cream and add the grated cheese. After you added the cheese, keep stirring the sauce to ensure that all cheese is melted. Keep the sauce warm on a low heat.
  • When the water is cooking, turn the heat a bit lower. Before you start to poach the egg; check the bubbles in the water. The big bubbles should be gone and not appearing anymore, very small bubbles are oke.
  • Use a whisk to create a whirlpool in the cooking water. You can do this by making circular movements in the water. As soon as you have a whirlpool you can add the egg. Cook the egg for about 2 minutes or longer if you prefer. Easiest is to use a slotted spoon when removing the poached egg.

Finishing Touches

  • Add the spinach to your toast, add the egg and a spoon of the cheese sauce.
Course: Breakfast
Cuisine: Dutch, French
Keyword: Vegetarian, Weekend

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