Eggs Florentine
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
Butter, salted, 1.5 tbsp (remove)Scallions, raw, 1 tbsp chopped (remove)*Spinach, cooked, 1.5 cup (remove)*Flour, white, .16 cup (remove)Heavy Whipping Cream, 1 cup, fluid (yields 2 cups whipped) (remove)Egg, fresh, 6 large (remove)Nutmeg, ground, .2 tsp (remove)Milk, nonfat, .75 cup (remove)*Flour, white, .25 cup (remove)Egg Yolk, 4 large (remove)Cream Of Tartar, 0.5 tsp (remove)Egg white, 4 serving (remove)Gruyere Cheese, .5 cup, shredded (remove)Gruyere Cheese, .5 oz (remove)
Cut crusts off bread and place in a lightly greased 9 x 13" pan.Melt butter and cook scallions. Add drained, dry spinach and allow to mix with the butter and scallions. Add 1 T. Flour and cook 2 minutes. Add cream in small amounts. You may not need all the cream. Mixture should hold a mass on spoon. Poach 6 eggs, put in cold water and refrigerate til very cold. Beat 1/4 c. flour with 3/4 c milk. Beat over high heat until sauce thickens and comes to a boil. If too stiff, thin with milk. Add 4 egg yolks, one at a time. Season with salt, pepper and nutmeg. Beat 4 egg whies with cream of tartar and a dash of salt until stiff peaks form. Stir 1/4 of the egg whites into the sauce base. Ad 1/2 c. minus 2 T. coarsely grated gruyere cheese. Assemble the spinach, eggs, top with sauce and reserved cheese. Bake 25 minutes at 375. Serve immediately
Number of Servings: 6
Recipe submitted by SparkPeople user GRANNY2.
Number of Servings: 6
Recipe submitted by SparkPeople user GRANNY2.
Nutritional Info Amount Per Serving
- Calories: 424.2
- Total Fat: 30.5 g
- Cholesterol: 424.2 mg
- Sodium: 226.6 mg
- Total Carbs: 12.3 g
- Dietary Fiber: 6.4 g
- Protein: 18.9 g
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