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Eggs Florentine Style

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Ingredients
  Spinach 1 Pound
  Salt 1 Pinch
  Butter/Margarine 3 Tablespoon
  Cheese sauce 1 Tablespoon
  Butter 3 Tablespoon
  Flour 3 Tablespoon
  Salt To Taste
  Pepper white To Taste
  Chicken broth 1 Cup (16 tbs)
  Light cream 1⁄2 Cup (8 tbs)
  Grated parmesan cheese 3⁄4 Cup (12 tbs)
  Eggs 1 Small
  Boiling water 1 Cup (16 tbs), salted
  White vinegar 3 Drop
  Eggs 6
Directions

Wash spinach; remove coarse stems; discard undesirable leaves.
Place wet spinach in saucepan with tight-fitting lid; set aside.
Prepare Cheese Sauce.
Melt butter in medium saucepan.
Add flour, salt, and pepper; cook until bubbly.
Add broth and cream; cook until thickened, stirring constantly.
Remove from heat; stir in cheese.
Keep sauce warm.
Heat 1 1/2 inches salted water to boiling in medium skillet; add few drops of vinegar.
Poach eggs in water to desired degree of doneness.
Meanwhile, sprinkle spinach lightly with salt; steam over low heat 5 minutes; drain.

Recipe Summary

Cuisine: 
Italian
Course: 
Breakfast
Method: 
Poached

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