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Brunch Eggs Florentine

Gadget.Cook's picture
Ingredients
  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
Directions

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: 
Medium
Method: 
Stir Fried
Restriction: 
Lacto Ovo Vegetarian
Ingredient: 
Egg
Preparation Time: 
5 Minutes

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