Eggs Florentine
This recipe makes 6 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 216 |
| pro | 14 g |
| total fat | 14 g |
| sat. fat | 7 g |
| carb | 9 g |
| fibre | 2 g |
| sodium | 540 mg |
| % RDI: | - |
| calcium | 28 |
| iron | 28 |
| vit A | 87 |
| vit C | 15 |
| folate | 66 |
In classic French cuisine, Florentine is a term used for a dish that contains spinach and — usually — Mornay or cheese sauce.
Ingredients
- 2 bags (each 10 oz/284 g) fresh spinach, trimmed
- 2 tbsp lemon juice
- 1 tbsp butter, melted
- 1/4 tsp ground nutmeg
- 1/4 tsp salt
- 6 eggs
- 2 tbsp grated Parmesan cheese
- Mornay Sauce:
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1-1/4 cups hot milk
- 1/3 cup grated Parmesan cheese
- 1/2 tsp dry mustard
- 1/4 tsp salt
- Pinch cayenne pepper
Preparation
Mornay Sauce: In saucepan, melt butter over medium heat; add flour and cook, whisking, for 1 minute. Whisk in milk; cook, whisking, for about 5 minutes or until thickened. Whisk in Parmesan cheese, mustard, salt and cayenne pepper. Set aside.
Rinse spinach; shake off excess water. In large saucepan or Dutch oven, cook spinach, with just the water clinging to leaves, over medium-high heat, stirring occasionally, for 5 minutes or until wilted. Transfer to sieve; let cool enough to handle.
Squeeze water from spinach; chop and place in greased 11- x 7-inch (2 L) glass baking dish. Add lemon juice, butter, nutmeg and salt ; toss to combine. Spread in dish, forming 6 wells; break 1 egg into each. Bake in 375°F (190°C) oven for 15 minutes or until whites are set and yolks are still soft.
Pour Mornay sauce over eggs; sprinkle with Parmesan cheese. Broil for about 2 minutes or until browned.
Source : Mealtimes Made Easy: 2001
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