Eggs Florentine

Author: Canadian Living

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

Ingredients

  • 2 bags (each 10 oz/284 g) fresh spinach trimmed
  • 2 tablespoons lemon juice
  • 1 tablespoon butter melted
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 6 eggs
  • 2 tablespoons grated Parmesan cheese
Mornay Sauce:
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1 1/4 cup hot milk
  • 1/3 cup grated Parmesan cheese
  • 1/2 teaspoon dry mustard
  • 1/4 teaspoon salt
  • pinch cayenne pepper

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
  • Fibre 0.0
  • Folate 66.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 28.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 87.0
  • Vitamin C 15.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Eggs Florentine

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