Skinny Eggs Florentine

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  • Minutes to Prepare:
  • Minutes to Cook:
  • Number of Servings: 4
Ingredients
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
Directions
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.

Servings Per Recipe: 4
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
  • SHOAPIE
    This sounds good. - 4/13/18
  • 1CRAZYDOG
    I prefer to use butter, not lite butter, and the dish is good. Not something I'd make all the time, but a treat. - 4/24/17
  • 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
  • CHRYSALISP
    I wanted to eat all of the servings I made this morning! Such a great tasting recipe. I plan on making this for my parents the next time they come for breakfast. Simply amazing! - 1/6/13
  • 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
  • LAURETTEWILVERS
    Wonderful - 4/29/12
  • DFREITAG4
    Made this for dinner and it was fantastic. I'll be making this for brunch this weekend. - 3/6/12