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Eggs Florentine

Barbecue.Master's picture
  Poached eggs 10
  Spinach leaves 10 , chopped
  Butter 90 Gram
  Plain flour 3 Tablespoon
  Milk 1 Cup (16 tbs)
  Cream 1⁄2 Cup (8 tbs)
  Grated cheddar cheese 1⁄2 Cup (8 tbs)
  Grated parmesan cheese 3 Tablespoon

Place spinach in pan with only the water left after washing it clinging to leaves.
Cook few minutes until soft, drain, toss with 30g of the butter.
Heat remaining butter in pan, add flour, stir until smooth, cook 1 minute.
Gradually add milk, stir until smooth, stir over heat until sauce boils and thickens, add cream and cheese, stir over heat until cheese melts.
To serve, divide spinach between 10 heatproof plates, make hollow in centre of spinach, place a poached egg in each hollow, spoon hot sauce over eggs, sprinkle with parmesa'n, grill until cheese is melted.

Recipe Summary

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Average: 4.2 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 328 Calories from Fat 159

% Daily Value*

Total Fat 18 g27.5%

Saturated Fat 9.2 g46.1%

Trans Fat 0 g

Cholesterol 243.4 mg81.1%

Sodium 552.1 mg23%

Total Carbohydrates 27 g8.9%

Dietary Fiber 7.6 g30.4%

Sugars 7.1 g

Protein 20 g40.8%

Vitamin A 649.8% Vitamin C 159.2%

Calcium 50.6% Iron 56.6%

*Based on a 2000 Calorie diet

Eggs Florentine Recipe