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Eggs Florentine
(12 servings) Printable Version
- 3 Tablespoons butter
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3 Tablespoons flour
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1 Tablespoon salt
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1/8 teaspoon pepper
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1/2 cups milk
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10 oz. frozen spinach -- chopped
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12 eggs
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1/4 cup grated parmesan cheese
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1/2 teaspoon oregano
Melt butter in skillet over medium heat. Add flour, salt, pepper and oregano, mixing well with wire whisk. Let simmer until bubbling, lower heat if necessary. Add milk and cook, stirring frequently until thickened. Add more milk if you prefer a thinner sauce.
Spray standard 12 cup muffin pan with Pam and add 1 tablespoon water to each cup. Break one egg in each cup, bake in preheated 350° oven for 15-20 minutes. Steam spinach according to package directions, drain cooked spinach well and keep warm.
Spray 9x13 baking dish with Pam. Arrange spinach evenly in bottom of pan, top with oven poached eggs. Top eggs with white sauce and sprinkle with parmesan cheese. Put on center rack in oven and broil until cheese is lightly brown.
This recipe was written to fill all the cups of a standard muffin pan. For fewer servings, just divide accordingly. The cooking time will remain the same.
Mr Breakfast would like to thank Mr Breakfast for this recipe.
Recipe number 144. Submitted 4/28/2002.
| Latest Breakfast Lover Comments for Eggs Florentine |
Overall Average Rating = 4 (out of 5)
By feita
| Recipe Rating (out of 5): |  |
I thought that a bit much on the salt so I cut that back to 1 tsp. I loved the results. Maybe you should adjust the salt in your recipe.
Comment submitted: 2/9/2009 (#7552)
 By HarleyNLacey (Team Breakfast Member)
| Recipe Rating (out of 5): | |
I used teaspoon salt, but this would be good with your favorite salt-free seasoning (Mrs. Dash/ Maurer's Northwest Essence) in place of the salt and pepper. This is a great recipe for Sunday brunch or other family gatherings.
Comment submitted: 8/8/2008 (#6076)
By razorlight
| Recipe Rating (out of 5): | |
Hi. I reduced the salt to a teaspoon and we thought this was really good. I think that might be a misprint that Mr. Breakfast should change
Comment submitted: 5/28/2007 (#2542)
View all 5 comments for this recipe.
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