Eggs Florentine A L'Orange
|Frozen chopped spinach package||10 Ounce (1 Package)|
|Frozen chopped spinach||10 Ounce (1 Package)|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Mushrooms||4 Ounce, cleaned|
|Mushrooms||4 Ounce, cleaned and sliced|
|Orange sections||1 Cup (16 tbs), cut in half|
1 Into a glass dish, put spinach.
2 Cover with a paper towel and heat in microwave oven until thawed (about 5 minutes at DEFROST).
3 Separating spinach as it thaws. Drain.
4 Into a 1 1/2-quart glass baking dish, put 1 tablespoon butter, onion and mushrooms.
5 Cook uncovered in microwave oven for 3 to 3 1/2 minutes at HIGH, or until onion and mushrooms are soft; stir twice.
6 Add spinach, 1 teaspoon salt, 1/8 teaspoon pepper and orange pieces to the dish; mix well.
7 Divide mixture equally into 4 ramekins or shallow baking dishes.
8 Make a depression in each. Set aside.
9 Into each of four 6-ounce glass custard cups, put 1/2 teaspoon butter.
10 Heat in microwave oven until butter is melted (about 15 seconds at HIGH).
11 Slip an egg into each cup and pierce egg yolk. Cover with plastic wrap.
12 Cook in a microwave oven for 4 1/2 to 5 1/2 minutes at SIMMER, or until nearly set.
13 Rotate custard cups once during cooking period.
14 Remove eggs from oven and set aside.
15 Heat ramekins uncovered in a microwave oven for 2 minutes at HIGH, or until spinach is hot.
16 Slip an egg into depression in each dish and continue heating uncovered for 30 seconds at HIGH.
17 Serve hot.