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Eggs Florentine

Source: Outdoor Entertaining
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Active Time:  20 Minutes
Total Time:  20 Minutes
  Serves 4
The bechamel sauce can be made up to 1 day in advance and kept in the refrigerator. Place a piece of plastic wrap or waxed paper directly on the surface of the sauce to prevent a skin from forming.
For Creamed Spinach:
1 package frozen chopped spinach
1 1/2 tablespoons butter
1 1/2 tablespoon all-purpose (plain) flour
1 cup milk
Freshly Grated nutmeg
1/4 cup grated parmesan cheese
For Eggs:
4 large eggs
Eggs Florentine Recipe at
FOR CREAMED SPINACH: Place the spinach in a small saucepan and cover tightly. Cook over low heat for about 8 minutes, removing the lid for the final 3 minutes to evaporate the liquids. Drain. In another pan melt the butter, stir in the flour, then add the milk and whisk constantly to make a bechamel (white) sauce. Stir continually as it thickens. Season to taste with salt, pepper and nutmeg, then stir in the well-drained spinach and the cheese. Set aside, keeping warm.

FOR EGGS: Poach the eggs until the whites are set but the yolks are still soft.

TO SERVE: Spoon a mound of creamed spinach in the center of each plate and make a well in the center. Remove the eggs with a slotted spoon and place one on each bed of spinach. Serve at once, with buttered toast.

Recipe reprinted by permission of Weldon Russell. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Eggs Benedict, Etc.: Poached Egg Breakfasts
Nutrition Facts per Serving
Yield:   Serves 4
Calories: 199
Fat. Total: 13g
Fiber: 2g
Carbohydrates, Total: 8g
Sodium: 852mg
% Cal. from Fat: 59%
Cholesterol: 234mg
Protein: 13g
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