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Eggs Florentine

Yield 6 servings

Ingredients

  • 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

Nutrition 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

How to Make It

  1. Preheat oven to 350°.

  2. 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.

  3. 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.