Eggs Florentine

Eggs Florentine
Eggs Florentine

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

1

servings

Ingredients

  • 3

    (10-ounce) packages frozen chopped spinach thawed, drained, and squeezed dry

  • Cooking spray

  • 6

    large eggs

  • 3

    tablespoons all-purpose flour

  • 1/4

    teaspoon salt

  • 1/8

    teaspoon ground red pepper

  • 2

    cups 1% low-fat milk

  • 1/3

    cup (1 1/2 ounces) grated fresh Parmesan cheese

  • 1/4

    teaspoon paprika

  • 6

    English muffins split and toasted

  • 1/4

    teaspoon coarse ground black pepper

Directions

Preheat oven to 350º. Press spinach into the bottom of a 13 × 9-inch baking dish coated with cooking spray. Form 6 (3-inch) indentations in spinach layer using the back of a spoon or bottom of a large custard cup. Break an egg into each indentation. Combine flour, salt, and red pepper in a medium saucepan. Gradually add the milk, stirring with a whisk until blended. Place milk mixture over medium heat, and cook until thick (about 8 minutes), stirring constantly. Remove from heat; add cheese, stirring until cheese melts. Pour cheese sauce over eggs and spinach; sprinkle with paprika. Bake at 350º for 25 minutes or until egg yolks are almost set. Cut spinach-egg mixture into 6 portions; serve each portion over 2 English muffin halves, and sprinkle with black pepper.

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