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Eggs Florentine

All You APRIL 2005

  • Yield: 4 Servings
  • Cost Per Serving:$1.03

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

Preparation

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.

Nutritional Information

Amount per serving
  • Calories: 402
  • Fat: 25g
  • Saturated fat: 12g
  • Protein: 22g
  • Carbohydrate: 25g
  • Fiber: 5g
  • Cholesterol: 474mg
  • Sodium: 768mg
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Eggs Florentine recipe

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