No Butter Eggs Florentine


No Butter Eggs Florentine
 

This favorite brunch recipe has been revised to remove the butter and the extra calories! It’s a fast two-step process that is well worth the effort. The recipe calls for spinach but you can substitute dandelion greens. Serve with a fruit salad, smoked salmon, or bacon. This will become a favorite!

1 tbsp. extra virgin olive oil

800 g pre washed baby spinach leaves or dandelion greens.

salt and freshly ground black pepper to taste

1 tsp. vinegar

4 eggs

paprika to garnish

Cheese Sauce

2 tablespoons cornstarch

1 ¼ cups milk

½ cup Gruyère cheese, grated

salt and freshly ground black
pepper to taste

Making the Cheese Sauce

Mix the cornstarch to a paste with a little milk. Pour the remaining milk into  saucepan, and bring to a boil. Stir the boiling milk into the cornstarch mixture. Pour the milk and cornstarch mixture back into the pan. Bring to a boil, stirring. Once thickened, simmer for 2 minutes. Remove from the heat. Stir in the Gruyère cheese, and season with salt and pepper. Set aside, covered.

Poaching the Eggs

Divide the pre washed spinach onto plates.

Half-fill a large frying pan with water, and bring to simmering point. Add the vinegar (the vinegar helps to hold the eggs together). Break the eggs into the water, and cook gently for 3–4 minutes (cook until the whites are no longer clear and the yolks are to your desired consistency). Use a slotted spoon to remove the eggs from the water. Put the eggs on top of the spinach. Add cheese sauce on top.  Enjoy!

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0 comments for “No Butter Eggs Florentine


  1. August 26, 2012 at 2:53 pm

    Thank you Doug, I’ll pass along the compliments to the creator herself!

  2. August 26, 2012 at 2:45 pm

    Wow – great recipe! Just reading it made my mouth water – can’t wait to have TC make this for us… Thanks Matt!

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