Skinny Eggs Florentine
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- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
Directions
For the Sauce:1 tbsp light butter1 tbsp flour1 cup skim milk2 tbsp Parmesan cheese� tsp nutmeg, plus more for garnishPinch white pepperFor the Eggs:4 cups spinach, washed and large stemsremoved (see Note)2 tsp white vinegar4 eggs4 slices whole-wheat bread, toasted
1. Make the sauce. In a small saucepan, heat
the butter until it begins to foam. Do not let it
brown. Add the flour and cook for 1 minute,
stirring constantly with a whisk. Slowly whisk
in cold milk and simmer for 15 minutes, then
add the Parmesan, nutmeg, and white pepper.
Keep the sauce on very low heat.
2. Meanwhile, in a lidded steamer or saut� pan,
steam the spinach just until wilted, then set aside.
3. Fill a saucepan with four cups of water, then
add the vinegar. Stir to combine. Heat until
just at a simmer. The water should not be boiling.
Stir the water a couple of times to create
a cyclone effect; this will keep the eggs from
spreading out too far in the water.
4. One at a time, break the eggs into a ramekin
or saucer, then slide them into the poaching water
just above the surface. Poach for 3 to 5 minutes.
Remove with a slotted spoon and place on
a paper towel to remove any excess moisture.
5. To assemble the dish, place a slice of freshly
toasted bread on a plate, then top with one quarter
of the spinach, 1 egg, and 2 tablespoons of
the sauce. Garnish with a pinch of nutmeg.
Note: You can use frozen spinach; just make
sure that it�s completely thawed and squeeze
out all the moisture before using.
the butter until it begins to foam. Do not let it
brown. Add the flour and cook for 1 minute,
stirring constantly with a whisk. Slowly whisk
in cold milk and simmer for 15 minutes, then
add the Parmesan, nutmeg, and white pepper.
Keep the sauce on very low heat.
2. Meanwhile, in a lidded steamer or saut� pan,
steam the spinach just until wilted, then set aside.
3. Fill a saucepan with four cups of water, then
add the vinegar. Stir to combine. Heat until
just at a simmer. The water should not be boiling.
Stir the water a couple of times to create
a cyclone effect; this will keep the eggs from
spreading out too far in the water.
4. One at a time, break the eggs into a ramekin
or saucer, then slide them into the poaching water
just above the surface. Poach for 3 to 5 minutes.
Remove with a slotted spoon and place on
a paper towel to remove any excess moisture.
5. To assemble the dish, place a slice of freshly
toasted bread on a plate, then top with one quarter
of the spinach, 1 egg, and 2 tablespoons of
the sauce. Garnish with a pinch of nutmeg.
Note: You can use frozen spinach; just make
sure that it�s completely thawed and squeeze
out all the moisture before using.
Nutritional Info Amount Per Serving
- Calories: 254.2
- Total Fat: 9.9 g
- Cholesterol: 216.6 mg
- Sodium: 325.2 mg
- Total Carbs: 29.0 g
- Dietary Fiber: 3.6 g
- Protein: 13.3 g
Member Reviews
-
CD902398
Sorry for the 2 stars. Really wanted to love this, but maybe it was my choice of lite butters. Used 1/2 the nutmeg, but it still was too strong a flavor. Poaching too much trouble. Microwaved eggs in small bowls. Great idea. Great starting point for sauces which we often "can't have". - 9/25/14
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SLIMLILA
Awesome! loved the video,and that is how I used to poach my eggs, but it wasn't worth the effort, Now I have a microwave egg poacher, just makes it a hard boiled yoke and I do like the soft boiled. Will have to try the sauce, so simple... I use the Knorr Hollandaise sauce mix for eggs benedict. - 7/15/12