Eggs Florentine

Vegetarian Nut Free Dairy FreeSoy Free

Eggs Florentine

Serving Size: 4

Calories per serving: 171

Fat per serving: 6.7gms

Great alternative to Eggs Benedict with the goodness of spinach. I love making this for weekend brunch and always serve it with a chilled Very Berry Smoothie (see recipe under Drinks). The bright colors, contrasting textures and deliciousness of eggs ‘done right’ on bread make this such a perfect hearty breakfast!

Ingredients

2 whole wheat English muffins
Parsley for garnishing (chopped)
Spinach Saute
1 teaspoon olive oil
2 tablespoons finely chopped shallots
½ teaspoon garlic (finely chopped)
1 pound baby spinach (washed)
Pinch of salt
Freshly grated black pepper (to taste)
Pinch of nutmeg (grated)
Poaching liquid
Water (as per dish size)
4 eggs
1 tablespoon vinegar
1 teaspoon salt
Sauce
4 tablespoon vegenaise
½ - 1 teaspoon hot sauce

Instructions

  1. In a large skillet heat oil over medium-high heat. Add the shallots and saute for a minute. Add the garlic and saute again until lightly brown.
  2. Now add the spinach in small batches and mix together - stirring and waiting for each batch to wilt slowly. The spinach will reduce substantially in volume. Season with salt and a pinch of freshly ground nutmeg.
  3. For the sauce, mix together the vegenaise and hot sauce in a small bowl. Add a little salt as per taste.
  4. To poach the eggs, break each egg into individual cups or small bowls. Fill a large saucepan or medium skillet halfway with water. Add the vinegar and salt and bring to a good simmer. Slowly pour the eggs one by one into the water and cover. Cut the heat and allow to sit 2 to 3 minutes.
  5. Slice the English muffins into half so you have two equally thick discs and toast them lightly in a toaster or oven. On the inner side of one slice, spread some of the prepared sauce and place some spinach.
  6. Gently remove an egg from the water with a slotted spoon and place on top of the spinach. Season with salt and freshly ground black pepper.
  7. Ladle some more of the sauce over the egg if you prefer and garnish with parsley before serving.
  8. Repeat for the other eggs.

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