Eggs Florentine-Without Toast
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 tbsp butter1 tbsp flour1 cup milk 2%2 tbsp grated parmesan cheese1/8 tsp nutmet1tsp white pepper1 package frozen spinach
Make sauce.
Heat butter until it begins to foam. add the flour and cook for 1 minute without browning stirring constantly with a whisk. Slowly whisk in cold mil and simmer for 15 minutes, then add the parmesan, nutmeg and white pepper. Keep the sauce on very low.
Meanwhile in a lidded steamer or saute pan, steam the spinach just until wilted, then set aside.
Poach eggs.
To assemble the dish place a slice of toasted bread or polenta cake, or grit cake. on a dish. then to with one quarter of the spinach, 1 egg and 2 tablespoons of the sauce.
Recipe numbers do not include the toast or polents or grits..
Serving Size: 4
Heat butter until it begins to foam. add the flour and cook for 1 minute without browning stirring constantly with a whisk. Slowly whisk in cold mil and simmer for 15 minutes, then add the parmesan, nutmeg and white pepper. Keep the sauce on very low.
Meanwhile in a lidded steamer or saute pan, steam the spinach just until wilted, then set aside.
Poach eggs.
To assemble the dish place a slice of toasted bread or polenta cake, or grit cake. on a dish. then to with one quarter of the spinach, 1 egg and 2 tablespoons of the sauce.
Recipe numbers do not include the toast or polents or grits..
Serving Size: 4
Nutritional Info Amount Per Serving
- Calories: 169.1
- Total Fat: 10.0 g
- Cholesterol: 225.5 mg
- Sodium: 275.4 mg
- Total Carbs: 9.0 g
- Dietary Fiber: 2.2 g
- Protein: 11.5 g
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