Eggs Florentine

Nutritional Information

Calories 402
Fat 25 g
Satfat 12 g
Protein 22 g
Carbohydrate 25 g
Fiber 5 g
Cholesterol 474 mg
Sodium 768 mg


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


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.

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.


April 2005
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