Skinny Eggs Florentine
Nutritional Info
- Servings Per Recipe: 4
- 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
View full nutritional breakdown of Skinny Eggs Florentine calories by ingredient
Introduction
Classic Eggs Florentine usually includes Hollandaise sauce, which is made with egg yolks, lemonjuice, and butter. Our version has half the calories and a third of the fat of the traditional version, in part
because I made a Mornay sauce using skim milk and a bit of Parmesan cheese for flavor. The recipe
makes one cup of sauce, but you’ll only need half. It’s hard to make a small batch of this sauce, but it
freezes beautifully for up to three months. Thaw it in the fridge and gently heat on the stove.
Poaching eggs is simple and, because there is no added fat, it’s a very healthful cooking
method. The trick to a perfectly poached egg is to use the freshest eggs possible. Classic Eggs Florentine usually includes Hollandaise sauce, which is made with egg yolks, lemon
juice, and butter. Our version has half the calories and a third of the fat of the traditional version, in part
because I made a Mornay sauce using skim milk and a bit of Parmesan cheese for flavor. The recipe
makes one cup of sauce, but you’ll only need half. It’s hard to make a small batch of this sauce, but it
freezes beautifully for up to three months. Thaw it in the fridge and gently heat on the stove.
Poaching eggs is simple and, because there is no added fat, it’s a very healthful cooking
method. The trick to a perfectly poached egg is to use the freshest eggs possible.
Number of Servings: 4
Ingredients
-
For the Sauce:
1 tbsp light butter
1 tbsp flour
1 cup skim milk
2 tbsp Parmesan cheese
¼ tsp nutmeg, plus more for garnish
Pinch white pepper
For the Eggs:
4 cups spinach, washed and large stems
removed (see Note)
2 tsp white vinegar
4 eggs
4 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 sauté 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 sauté 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.
Member Ratings For This Recipe
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SHOAPIE
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1CRAZYDOG
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CD902398
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CHRYSALISP
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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