ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Eggs Florentine

Yield 4 Servings

Ingredients

  • 1 onion, finely chopped
  • 1 tablespoon unsalted butter
  • 2 (10 oz.) boxes frozen leaf spinach, thawed
  • 4 ounces cream cheese
  • 2/3 cup milk
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 slices white bread
  • 8 large eggs

Nutrition Information

  • calories 402
  • fat 25 g
  • satfat 12 g
  • protein 22 g
  • carbohydrate 25 g
  • fiber 5 g
  • cholesterol 474 mg
  • sodium 768 mg

How to Make It

  1. Fill a skillet with 2 inches of water, add salt, then simmer. Meanwhile, cook onion in butter in a nonstick skillet until soft. Add spinach, cream cheese and milk. Cook until creamy. Add salt and pepper. Cover, keep warm.

  2. Toast bread. Break 4 eggs into simmering water. Cook for 1 minute. Loosen from bottom of pan with a spatula. Poach for 3 to 5 minutes, to desired doneness. Remove with a slotted spoon. Top toast with spinach mixture, followed by 2 poached eggs.