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Brunch Eggs Florentine

Gadget.Cook's picture
  Butter/Margarine 1⁄4 Cup (4 tbs)
  Frozen chopped spinach 10 Ounce, thawed and drained (1 Package)
  Green onions 2 , sliced
  All purpose flour 2 Tablespoon
  Salt 1⁄2 Teaspoon
  Ground nutmeg 1⁄8 Teaspoon
  Milk 1 Cup (16 tbs)
  Shredded cheddar cheese/Shredded swiss cheese 4 Ounce
  Eggs 4

In wok melt butter or margarine over medium-high heat.
Stir-fry spinach and onions for 5 minutes.
Stir in flour, salt, and nutmeg.
Add milk all at once; cook and stir till thickened and bubbly.
Cook and stir 1 minute more.
Stir in half the cheese till melted.
Divide mixture among four 8-ounce ramekins or custard cups, making an indentation in center of each.
Carefully slide one egg into each indentation.
Sprinkle each egg with 2 tablespoons of the remaining cheese.
Cover each loosely with foil.
Wipe out wok; add boiling water to reach 1/2 inch below steamer rack.
Arrange ramekins on rack; cover wok and steam 15 to 20 minutes or till eggs are done.
Sprinkle with paprika, if desired.

Recipe Summary

Difficulty Level: 
Stir Fried
Lacto Ovo Vegetarian
Preparation Time: 
5 Minutes

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Average: 4.1 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1454 Calories from Fat 984

% Daily Value*

Total Fat 111 g170.7%

Saturated Fat 64 g320%

Trans Fat 0 g

Cholesterol 1111 mg370.3%

Sodium 2300.1 mg95.8%

Total Carbohydrates 48 g16.1%

Dietary Fiber 8 g32.1%

Sugars 15.4 g

Protein 69 g137.8%

Vitamin A 635.4% Vitamin C 151%

Calcium 148.6% Iron 73.9%

*Based on a 2000 Calorie diet

Brunch Eggs Florentine Recipe