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Eggs Florentine

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“Serve this elegant but easy dish for breakfast, lunch or dinner.”
READY IN:
25mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

  • 1 onion, finely chopped
  • 1 tablespoon butter, unsalted
  • 2 (10 ounce) packages frozen leaf spinach, thawed, drained
  • 4 ounces cream cheese
  • 23 cup milk
  • 12 teaspoon salt
  • 14 teaspoon black pepper
  • 4 slices bread, of your choice
  • 8 large eggs

Directions

  1. Fill a skillet with 2 inches of water, add salt, then simmer.
  2. Meanwhile, cook onion in butter in a non-stick skillet until soft; add spinach, cream cheese and milk, cook until creamy, add salt and pepper, keep warm.
  3. Toast Bread.
  4. Break 4 eggs at a time into simmering water; cook 1 minute,loosen from bottom of pan with a spatula; poach for 3 to 5 minutes, to desired doness; remove with slotted spoon.
  5. Top toast with spinach mixture, followed by 2 eggs, repeat proccess until all servings are completed.

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