Eggs Florentine

Cooking Light
6 servings


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3 (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 1% 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


Preheat oven to 350°.

Press spinach into the bottom of a 13 x 9-inch baking dish coated with cooking spray. Form 6 (3-inch) indentations in spinach layer using the back of a spoon or bottom of a large custard cup. Break an egg into each indentation.

Combine flour, salt, and red pepper in a medium saucepan. Gradually add the milk, stirring with a whisk until blended. Place milk mixture over medium heat, and cook until thick (about 8 minutes), stirring constantly. Remove from heat; add cheese, stirring until cheese melts. Pour cheese sauce over eggs and spinach; sprinkle with paprika. Bake at 350° for 25 minutes or until egg yolks are almost set. Cut spinach-egg mixture into 6 portions; serve each portion over 2 English muffin halves, and sprinkle with black pepper.

Created date

May 1998

Nutritional Information

Calories 363
Caloriesfromfat 25 %
Fat 9.9 g
Satfat 3.6 g
Monofat 3 g
Polyfat 1.7 g
Protein 21.5 g
Carbohydrate 48.2 g
Fiber 4.7 g
Cholesterol 229 mg
Iron 5.9 mg
Sodium 756 mg
Calcium 475 mg