Eggs Florentine

by Sarah J. Gim, Posted Apr 28th 2006 @ 10:24AM

eggs florentine Ever on a breakfast and brunch kick, I've gotten into the habit of making variations on the traditional eggs Benedict. Some of them are common, like a crabcake Benedict or smoked salmon Benedict, and others are a bit of a "stretch," like a southern Fried Eggs Benny.

Eggs Florentine is a dish known as its own thing, but I still consider it part of the Benedict family because it is a poached egg on something and covered with a white sauce. I make mine by simply sauteing fresh chopped spinach with olive oil and minced garlic, placing a poached egg on top, and topping with Mornay sauce, which is Bechamel sauce embellished with Swiss cheese.

Emeril Lagasse makes a crispy potato pancake to serve as a base for his eggs Florentine. Epicurious has a couple of recipes, one which bakes the eggs over the spinach in a 400 degree oven, and another made with hard-boiled eggs rather than poached eggs.

Filed Under: Vegetarian, Ingredients, How To, Methods
Tags: america, baking, boiling, breakfast, brunch, cheese, comfort food, cooking, egg, eggs, eggs benedict, eggs florentine, food, food and drink, food and wine, FoodAndDrink, mornay sauce, vegetables

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Reader comments (Page 1 of 1)

4-28-2006 @11:08AM Fokk said... I post Recipe :)

EGGS FLORENTINE
1 (10 oz.) pkg. frozen leaf spinach
6 tomato slices
3 whole wheat English muffins, split and toasted
6 poached eggs
Tarragon sauce
Paprika

Cook spinach according to package directions, omitting salt; drain well. Place a tomato slice on each muffin half. Spoon an equal amount of spinach over each slice; top with a poached egg. Spoon 2 tablespoons Tarragon Sauce over each egg; sprinkle with paprika. Yield: 6 servings (about 222 calories per serving).
TARRAGON SAUCE:
1/2 c. reduced-calorie mayonnaise
3 tbsp. water
2 to 3 tsp. lemon juice
1 tsp. prepared mustard
1/4 tsp. dried whole tarragon
1/8 tsp. white pepper
Combine all ingredients in a saucepan; stir until smooth. Cook over low heat, stirring constantly, 3 to 4 minutes until thoroughly heated. Yield: 3/4 cup.
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