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Home > Eggs Florentine
  

Eggs Florentine

Recipe Information

Servings 6
Preparation Time 5 Minutes
Cooking Time 55 Minutes
Total Time 1 Hour
Main Ingredient Eggs; Spinach
Category Eggs; Vegetables
Meal Breakfast; Brunch
Type Main Dish; Side Dish
Cuisine American
Diet Low Fat; High Protein; Vegetarian

Ingredients

  • Three 10-ounce packages frozen chopped spinach, thawed, drained, and squeezed dry

  • Cooking spray 

  • 6 large eggs 

  • 3 tablespoons all-purpose flour 

  • 1/4 teaspoon salt 

  • 1/8 teaspoon ground red pepper 

  • 2 cups low-fat milk 

  • 1/3 cup (1 1/2 ounces) grated fresh Parmesan cheese 

  • 1/4 teaspoon paprika 

  • 6 English muffins, split and toasted

  • 1/4 teaspoon coarse ground black pepper 

 

Directions

  • Preheat the oven to 350�F.

  • Coat a 13 x 9-inch baking dish with cooking spray and press spinach into the bottom, making an even layer. Using the back of a spoon, make six 3-inch indentations in the spinach layer. Carefully break each egg, and pour one egg into each indentation.

  • Heat a medium saucepan over medium heat, and add the flour, salt, and red pepper to the saucepan. Slowly add milk, whisking continuously while pouring, and heat for 8 minutes or until thick, stirring constantly. Once thickened, remove from the heat and add the cheese. Stir the milk and cheese mixture until the cheese melts.

  • Pour the milk and cheese mixture over the egg and spinach casserole. Top with paprika.

  • Place the baking dish in the oven and cook until egg yolks are nearly set (about 25 minutes).

  • Place two muffin halves onto six plates. Divide the spinach-egg mixture into 6 equal portions. Top English muffin halves with one portion of spinach-egg mixture. Top with black pepper.

 

Nutrition (per serving)

  • Calories: 363 cal

  • Total fat: 10g

  • Saturated fat: 4g

  • Monounsaturated fat: 3g

  • Polyunsaturated fat: 2g

  • Cholesterol: 229mg

  • Sodium: 756mg

  • Carbohydrate: 48g

  • Fiber: 5g

  • Protein: 22g

  • Calcium: 475mg

  • Iron: 6mg