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Tasty Eggs Florentine

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Ingredients
  Nonstick cooking spray 1
  Sliced fresh mushrooms 1 Cup (16 tbs)
  Sliced green onion 1⁄3 Cup (5.33 tbs)
  Shredded carrot 1⁄4 Cup (4 tbs)
  Skim milk 1 Cup (16 tbs)
  Cornstarch 4 Teaspoon
  Instant chicken bouillon granules 1 Teaspoon
  Dried tarragon 1⁄8 Teaspoon, crushed
  Dry white wine 2 Tablespoon
  Frozen chopped spinach 4 1⁄2 Ounce, thawed and well drained (1/2 Of A 9 Ounce Package)
  English muffins 2 , split and toasted
  Eggs 4
Directions

For sauce, spray a cold medium saucepan with nonstick coating.
Preheat saucepan over medium heat.
Add mushrooms, green onions, and shredded carrot; cook and stir till tender.
Stir together milk, cornstarch, bouillon granules, and tarragon.
Stir into vegetable mixture in saucepan.
Cook and stir till thickened and bubbly.
Cook and stir for 2 minutes more.
Stir in wine.
Remove 3/4 cup of the sauce; keep warm.
Add spinach to the remaining sauce in the pan.
Cook and stir till bubbly.
Spoon one-fourth of the spinach mixture onto each English muffin half.
Keep warm in a 300° oven.
Meanwhile, in another medium saucepan add water to half-fill the pan.
Bring to boiling; reduce heat to simmering.
Break one egg into a measuring cup.
Carefully slide egg into simmering water.
Repeat with remaining eggs.
Simmer, uncovered, for 3 to 5 minutes or to desired doneness.
Remove eggs with slotted spoon.
Place an egg on each muffin half.
Top each egg with 3 tablespoons of the reserved sauce.
If desired, garnish each serving with a carrot curl and parsley sprig.

Recipe Summary

Method: 
Simmering
Ingredient: 
Egg

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