Eggs Florentine

Name: Eggs Florentine
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

11 ingredients

3 steps

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

Directions

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.