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    You are in: Home / Breakfast / Poached Eggs Florentine Recipe
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    Poached Eggs Florentine

    Poached Eggs Florentine. Photo by appleydapply

    1/2 Photos of Poached Eggs Florentine

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    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    10 mins

    20 mins

    2Bleu's Note:

    Our version of the classic served on whole-wheat toast.

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    Ingredients:

    Servings:

    Units: US | Metric

    Cheese Sauce

    Spinach

    Eggs

    Directions:

    1. 1
      CHEESE SAUCE: Mix the cornstarch to a paste with about a 1/4 cup of the milk. Pour the remaining milk and butter into a nonstick saucepan and bring to a boil. Reduce to simmer.
    2. 2
      Stir the boiling milk into the cornstarch mixture, then pour back into the pan. Bring to a boil, stirring. Once it has thickened, simmer for 2 minutes.
    3. 3
      Remove from the heat, stir in the Gruyère cheese, salt, pepper, and optional nutmeg. Cover the surface of the sauce with parchment paper to prevent a skin from forming and set aside in a warm place.
    4. 4
      SPINACH: Heat the oil in a large saucepan. Add the green onion (or leeks) and saute' for about 3 minutes, until they begin to soften.
    5. 5
      Add the spinach and stir over medium heat for 2–3 minutes until the spinach has wilted and the leeks are tender.
    6. 6
      Drain the vegetables in a sieve or fine mesh strainer, pressing down with the back of a spoon to remove any excess moisture. Return to the pan and season with dill, salt, and pepper. Cover and keep warm.
    7. 7
      EGGS: half-fill a medium sized frying pan with water and bring to a simmer. Add the vinegar. Break in the eggs, and cook gently for 3–4 minutes, spooning the hot water over the yolks. Lift out the eggs with a slotted spoon and drain on paper towel.
    8. 8
      Preheat the broiler. Place the whole wheat toast slices onto a parchment lined baking sheet. Spread the leek and spinach mixture evenly over each toast. Make a hollow in each spinach mixture using the back of a spoon and place a poached egg in each hollow.
    9. 9
      Spoon the cheese sauce over the eggs. Lightly dust with paprika, then place the dish under the broiler. Broil until just lightly browned.

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    Ratings & Reviews:

    • on January 02, 2009

      55

      Wonderful breakfast. I wasn't sure about the wheat toast instead of English muffins, but it was delicious. I liked the spinach cooked with dill & onions. The steps in the recipe go much easier with two people in the kitchen; after I did the spinach, my hubby did the eggs and I made the cheese sauce. Next time I'd make a couple of changes based on my personal preference: I think the sauce needed a little more milk (or less cornstarch) to be less goopy. And I'd like about 50% more spinach. But it was wonderful the way it was; thanks for sharing this recipe!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on November 22, 2009

      45

    • on October 07, 2008

      55

      This made a very nice breakfast, scaled back for 2. I loved the spinach, used less dill. Thank you for a tasty meal!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Poached Eggs Florentine

    Serving Size: 1 (199 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 358.1
     
    Calories from Fat 226
    63%
    Total Fat 25.2 g
    38%
    Saturated Fat 11.9 g
    59%
    Cholesterol 256.2 mg
    85%
    Sodium 494.5 mg
    20%
    Total Carbohydrate 19.9 g
    6%
    Dietary Fiber 3.0 g
    12%
    Sugars 4.5 g
    18%
    Protein 14.5 g
    29%

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