Poached Eggs Florentine

Name: Poached Eggs Florentine
Ingredients: Cheese Sauce; 2 teaspoons cornstarch; 1/3 cup 2% low-fat milk; 2 tablespoons butter; 3 tablespoons gruyere cheese, grated; 1 dash kosher salt, to taste; 1 dash black pepper, to taste; 1 dash nutmeg (optional); Spinach; 1/2 tablespoon olive oil; 2 green onions, chopped or 1/4 cup thinly sliced leek; 2 cups fresh Baby Spinach; 1/4 teaspoon dill weed; 1 dash kosher salt, to taste; 1 dash black pepper, to taste; Eggs; 1 teaspoon vinegar; 2 eggs or 1 cup Egg Beaters egg substitute; 2 slices whole wheat bread, toasted; 1 dash paprika, garnish

20 ingredients

9 steps

Ingredients

Cheese Sauce
2 teaspoons cornstarch
1/3 cup 2% low-fat milk
2 tablespoons butter
3 tablespoons gruyere cheese, grated
1 dash kosher salt, to taste
1 dash black pepper, to taste
1 dash nutmeg (optional)
Spinach
1/2 tablespoon olive oil
2 green onions, chopped or 1/4 cup thinly sliced leek
2 cups fresh Baby Spinach
1/4 teaspoon dill weed
1 dash kosher salt, to taste
1 dash black pepper, to taste
Eggs
1 teaspoon vinegar
2 eggs or 1 cup Egg Beaters egg substitute
2 slices whole wheat bread, toasted
1 dash paprika, garnish

Directions

1

CHEESE SAUCE: Mix the cornstarch to a paste with about a 1/4 cup of the milk. Pour the remaining milk and butter into a nonstick saucepan and bring to a boil. Reduce to simmer.
2

Stir the boiling milk into the cornstarch mixture, then pour back into the pan. Bring to a boil, stirring. Once it has thickened, simmer for 2 minutes.
3

Remove from the heat, stir in the Gruyere cheese, salt, pepper, and optional nutmeg. Cover the surface of the sauce with parchment paper to prevent a skin from forming and set aside in a warm place.
4

SPINACH: Heat the oil in a large saucepan. Add the green onion (or leeks) and saute' for about 3 minutes, until they begin to soften.
5

Add the spinach and stir over medium heat for 2-3 minutes until the spinach has wilted and the leeks are tender.
6

Drain the vegetables in a sieve or fine mesh strainer, pressing down with the back of a spoon to remove any excess moisture. Return to the pan and season with dill, salt, and pepper. Cover and keep warm.
7

EGGS: half-fill a medium sized frying pan with water and bring to a simmer. Add the vinegar. Break in the eggs, and cook gently for 3-4 minutes, spooning the hot water over the yolks. Lift out the eggs with a slotted spoon and drain on paper towel.
8

Preheat the broiler. Place the whole wheat toast slices onto a parchment lined baking sheet. Spread the leek and spinach mixture evenly over each toast. Make a hollow in each spinach mixture using the back of a spoon and place a poached egg in each hollow.
9

Spoon the cheese sauce over the eggs. Lightly dust with paprika, then place the dish under the broiler. Broil until just lightly browned.