Breakfast and Brunch Recipes
Poached Eggs Florentine
Description
"Our version of the classic served on whole-wheat toast."
Ingredients
- 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
- 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.
- 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.
- Remove from the heat, stir in the Gruyère 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.
- 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.
- Add the spinach and stir over medium heat for 2–3 minutes until the spinach has wilted and the leeks are tender.
- 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.
- 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.
- 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.
- Spoon the cheese sauce over the eggs. Lightly dust with paprika, then place the dish under the broiler. Broil until just lightly browned.
