Florentine is the word used to describe foods that are cooked in the style specific to Florence. The word is most commonly associated with dishes containing spinach, and sometimes a cream sauce.

In an 11-inch non-stick frying pan, melt the remaining butter and add the spinach, salt, pepper, garlic and nutmeg. Heat through, stirring for 1 minute. Make a small nest in the spinach for each egg. Break the eggs over the spinach, allowing the whole yolk to settle into each nest. Sprinkle the cheese and pepper on top. Place the pan about 4 inches from the heat source in the broiler. Broil for 2 minutes, or until the eggs are partially cooked. The yolks should remain runny. Serve immediately.