Coddled Eggs Florentine
6 people added this to their Recipe Box
This recipe makes 8 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 237237 cal |
| pro | 14 g14g pro |
| total fat | 18 g18g total fat |
| sat. fat | 8 g8g sat. fat |
| carb | 5 g5g carb |
| fibre | 1 g1g fibre |
| chol | 247 mg247mg chol |
| sodium | 389 mg389mg sodium |
| potassium | 365 mg365mg potassium |
| % RDI: | - |
| calcium | 2626 calcium |
| iron | 1919 iron |
| vit A | 7171 vit A |
| vit C | 88 vit C |
| folate | 4949 folate |
Serve with a crusty baguette for a satisfying cold-weather meal.
Ingredients
- 1 tbsp extra-virgin olive oil 1 tbsp extra-virgin olive oil
- 1 lb spinach , trimmed1 lb spinach, trimmed
- 1/2 tsp salt 1/2 tsp salt
- Mornay Sauce:
- 1 egg yolk 1 egg yolk
- 1/3 cup whipping cream 1/3 cup whipping cream
- 4 tsp salted butter 4 tsp salted butter
- 2 tbsp all-purpose flour 2 tbsp all-purpose flour
- 1 cup milk 1 cup milk
- 1 cup shredded Gruyère cheese 1 cup shredded Gruyère cheese
- 1/4 tsp salt 1/4 tsp salt
- ground pepper Pinch ground pepper
- nutmeg Pinch nutmeg
- 8 eggs 8 eggs
Preparation
Butter shallow 8-cup (2 L) baking dish; set aside.
In Dutch oven and cooking in batches if necessary, heat oil over medium-high heat; cover and cook spinach and salt, stirring once, until wilted, about 1 minute. Spread between clean towel; gently press to absorb liquid.
Mornay Sauce: In small bowl, whisk egg yolk with cream; set aside.
In saucepan, melt butter over medium heat; cook flour, stirring, for 1 minute. Gradually whisk in milk; cook, whisking, until thickened, 5 minutes. Whisk in 3/4 cup (175 mL) of the Gruyère, salt, pepper, nutmeg and cream mixture until cheese is melted, 1 minute. (Make-ahead: Place plastic wrap on surface; refrigerate for up to 12 hours. Rewarm and stir in up to 2 tbsp/25 mL milk to loosen sauce.)
Spread spinach in dish. With back of spoon, form 8 wells in spinach; break 1 egg into each. Pour sauce over eggs; sprinkle with remaining cheese. Bake in 400°F (200°C) oven for 15 minutes. Broil until golden and bubbly, 2 to 5 minutes. Let stand for 3 minutes.
In Dutch oven and cooking in batches if necessary, heat oil over medium-high heat; cover and cook spinach and salt, stirring once, until wilted, about 1 minute. Spread between clean towel; gently press to absorb liquid.
Mornay Sauce: In small bowl, whisk egg yolk with cream; set aside.
In saucepan, melt butter over medium heat; cook flour, stirring, for 1 minute. Gradually whisk in milk; cook, whisking, until thickened, 5 minutes. Whisk in 3/4 cup (175 mL) of the Gruyère, salt, pepper, nutmeg and cream mixture until cheese is melted, 1 minute. (Make-ahead: Place plastic wrap on surface; refrigerate for up to 12 hours. Rewarm and stir in up to 2 tbsp/25 mL milk to loosen sauce.)
Spread spinach in dish. With back of spoon, form 8 wells in spinach; break 1 egg into each. Pour sauce over eggs; sprinkle with remaining cheese. Bake in 400°F (200°C) oven for 15 minutes. Broil until golden and bubbly, 2 to 5 minutes. Let stand for 3 minutes.
Source : Canadian Living Magazine: October 2009
- Keywords : Dinner; Vegetarian; Bake; Broil; Eggs; Spinach; Cheese; Milk; 300 calories;
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