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Eggs Florentine

Type: Eggs
Serves: 6 people

Recipe Ingredients

2   Bags baby spinach - (6 oz ea)
1/4 cup 49g / 1.7ozButter - divided
1   Onion - minced
3 tablespoons 45mlFlour
3/4 cup 177mlChicken or vegetable broth
1 cup 237mlMilk
  Salt - to taste
  Freshly-ground black pepper - to taste
1   Ground nutmeg
1 cup 146g / 5.1ozFresh bread crumbs
1 tablespoon 15mlWhite vinegar
6   Eggs
6   French bread - (thick slices) - toasted

Recipe Instructions

Place the spinach in a microwave-safe bowl, cover with plastic wrap and cook until just wilted, about 4 minutes. Set aside.

Bring a saucepan of water to a simmer. Meanwhile, melt 3 tablespoons of butter in a large saucepan over medium heat. Add the onion and cook, stirring until softened, about 3 to 4 minutes. Sprinkle the flour over the onion and cook another 2 minutes, until the flour has lost its raw taste. Add the broth, milk, salt and pepper to taste and the nutmeg. Cook, stirring, about 3 minutes. Stir in the spinach and cook just to heat through, about 2 minutes. Keep warm.

Melt the remaining 1 tablespoon of butter in a small skillet over medium-high heat. Add the bread crumbs and cook, stirring, until golden and crisp, about 2 minutes. Set aside while you poach the eggs.

Add the vinegar to the simmering water, then break 1 egg into a small bowl and slide it into the water. Repeat with another egg. Cook the eggs, 2 at a time, until the whites are set and the yolks look slightly pink, 3 minutes. Remove the eggs with a slotted spoon.

To assemble, place 1 piece of toast on each of 4 plates. Divide the spinach on top of each slice, then top with a poached egg. Sprinkle with the bread crumbs.

This recipe yields 6 servings.

Each serving: 431 calories; 749 mg sodium; 233 mg cholesterol; 17 grams fat; 8 grams saturated fat; 53 grams carbohydrates; 17 grams protein; 4.39 grams fiber.

The Los Angeles Times, 01-23-2002


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