Saturday, January 3, 2015

Eggs Florentine

                                                Target recipe

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.

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