Eggs Florentine

  • Active Time 20m
  • Total Time 20m

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 tablespoons all-purpose (plain) flour
  • 1 cup milk
  • Freshly grated nutmeg
  • 1/4 cup grated Parmesan cheese
  • For Eggs:
  • 4 large eggs


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.

RecID 846

nutrition information per serving

199 calories; 13g total fat; 234mg cholesterol; 852mg sodium; 8g carbohydrates; 2g fiber; 13g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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