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Recipe: Eggs Florentine
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Serving Size : 6
3 (10-ounce) packages frozen chopped spinach -- thawed, drained, and
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 chees
1/4 teaspoon paprika
6 English muffins -- split and toasted
1/4 teaspoon coarse ground black pepper
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.
Per Serving (excluding unknown items): 303 Calories; 8g Fat (23.8%
calories from fat); 19g Protein; 40g Carbohydrate; 6g Dietary Fiber; 194mg
Cholesterol; 638mg Sodium. Exchanges: 2 Grain(Starch); 1 Lean Meat; 1
Vegetable; 1/2 Non-Fat Milk; 1 Fat.
Nutr. Assoc. : 20077 0 3218 0 0 0 0 20086 0 0 20007
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