Poached Eggs Florentine
"Our version of the classic served on whole-wheat toast."
photo by Probably This
- Ready In:
- 30mins
- Ingredients:
- 17
- Serves:
-
2
ingredients
-
Cheese Sauce
- 2 teaspoons cornstarch
- 1⁄3 cup 2% low-fat milk
- 2 tablespoons butter
- 3 tablespoons gruyere cheese, grated
- 1 dash kosher salt, to taste
- 1 dash black pepper, to taste
- 1 dash nutmeg (optional)
-
Spinach
- 1⁄2 tablespoon olive oil
- 2 green onions, chopped or 1/4 cup thinly sliced leek
- 2 cups fresh Baby Spinach
- 1⁄4 teaspoon dill weed
- 1 dash kosher salt, to taste
- 1 dash black pepper, to taste
-
Eggs
- 1 teaspoon vinegar
- 2 eggs or 1 cup Egg Beaters egg substitute
- 2 slices whole wheat bread, toasted
- 1 dash paprika, garnish
directions
- 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.
- 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.
- 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.
- 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.
- Add the spinach and stir over medium heat for 2–3 minutes until the spinach has wilted and the leeks are tender.
- 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.
- 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.
- 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.
- 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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Reviews
-
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! -
This made a very nice breakfast, scaled back for 2. I loved the spinach, used less dill. Thank you for a tasty meal!
Tweaks
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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!
RECIPE SUBMITTED BY
2Bleu
Duncan, South Carolina
Original Zaaarite. Food lovers.
Lynnda passed away in March 2020. Her recipes live on here for everyone to enjoy and Rick continues the tradition. We will forever live together through our food. Live well. Eat well.?
