Eggs Florentine

Name: Eggs Florentine
Ingredients: 2 tablespoons reduced-fat stick margarine; 1 tablespoon all-purpose flour; 1/2 teaspoon salt, divided; 1-1/4 cups fat-free milk; 1 large egg yolk; 2 teaspoons lemon juice; 1/2 teaspoon grated lemon zest; 1/2 pound fresh spinach; 1/8 teaspoon pepper; 4 large eggs; 2 English muffins, split and toasted; Dash paprika

12 ingredients

5 steps

Ingredients

2 tablespoons reduced-fat stick margarine
1 tablespoon all-purpose flour
1/2 teaspoon salt, divided
1-1/4 cups fat-free milk
1 large egg yolk
2 teaspoons lemon juice
1/2 teaspoon grated lemon zest
1/2 pound fresh spinach
1/8 teaspoon pepper
4 large eggs
2 English muffins, split and toasted
Dash paprika

Directions

1

In a large saucepan, melt margarine. Stir in flour and 1/4 teaspoon salt until smooth. Gradually add milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat.
2

Stir a small amount of sauce into egg yolk; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat; stir in lemon juice and zest. Set aside and keep warm.
3

Place spinach in a steamer basket. Sprinkle with pepper and remaining salt. Place in a saucepan over 1 in. of water. Bring to a boil; cover and steam for 3-4 minutes or until wilted and tender.
4

Meanwhile, in a skillet or omelet pan with high sides, bring 2 to 3 in. water to a boil. Reduce heat; simmer gently. Break cold eggs, one at a time, into a custard cup or saucer. Holding the dish close to the surface of the simmering water, slip the eggs, one at a time, into the water. Cook, uncovered, for 3-5 minutes or until whites are completely set and yolks begin to thicken. Lift out of the water with a slotted spoon.
5

Place spinach on each muffin half; top with an egg. Spoon 3 tablespoons sauce over each egg. Sprinkle with paprika. Serve immediately.