In classic French cuisine, Florentine is a term used for a dish that contains spinach and — usually — Mornay or cheese sauce.
- Portion size 6 servings
- Credits : Mealtimes Made Easy: 2001
Ingredients
Mornay Sauce:
Method
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.
Nutritional facts <b>Per serving:</b> about
- Sodium 540 mg
- Protein 14 g
- Calories 216.0
- Total fat 14 g
- Saturated fat 7 g
- Total carbohydrate 9 g
%RDI
- Iron 28.0
- Folate 66.0
- Calcium 28.0
- Vitamin A 87.0
- Vitamin C 15.0
