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Eggs Florentine

 Eggs Florentine
I wanted to impress my family with a holiday brunch, but keep it healthy, too. So I lightened up the hollandaise sauce in a classic egg recipe. No one could believe this tasty dish was good for them! —Bobbi Trautman of Burns, Oregon
4 ServingsPrep/Total Time: 30 min.


  • 2 tablespoons reduced-fat stick margarine
  • 1 tablespoon all-purpose flour
  • 1/2 teaspoon salt, divided
  • 1-1/4 cups fat-free milk
  • 1 egg yolk
  • 2 teaspoons lemon juice
  • 1/2 teaspoon grated lemon peel
  • 1/2 pound fresh spinach
  • 1/8 teaspoon pepper
  • 4 eggs
  • 2 English muffins, split and toasted
  • Dash paprika


  • In a large saucepan, melt margarine. Stir in flour and 1/4 teaspoon
  • salt until smooth. Gradually add milk. Bring to a boil; cook and
  • stir for 1-2 minutes or until thickened. Remove from the heat.
  • Stir a small amount of sauce into egg yolk; return all to the pan,
  • stirring constantly. Bring to a gentle boil; cook and stir for 2
  • minutes. Remove from the heat; stir in lemon juice and peel. Set
  • aside and keep warm.
  • Place spinach in a steamer basket. Sprinkle with pepper and remaining
  • salt. Place in a saucepan over 1 in. of water. Bring to a boil;
  • cover and steam for 3-4 minutes or until wilted and tender.

2 of 2

Eggs Florentine (continued)

Directions (continued)

  • Meanwhile, in a skillet or omelet pan with high sides, bring 2 to 3
  • in. water to a boil. Reduce heat; simmer gently. Break cold eggs,
  • one at a time, into a custard cup or saucer. Holding the dish close
  • to the surface of the simmering water, slip the eggs, one at a time,
  • into the water. Cook, uncovered, for 3-5 minutes or until whites are
  • completely set and yolks begin to thicken. Lift out of the water
  • with a slotted spoon.
  • Place spinach on each muffin half; top with an egg. Spoon 3
  • tablespoons sauce over each egg. Sprinkle with paprika. Serve
  • immediately. Yield: 4 servings.
Nutritional Facts: One serving equals 229 calories, 10 g fat (3 g saturated fat), 267 mg cholesterol, 635 mg sodium, 21 g carbohydrate, 2 g fiber, 14 g protein. Diabetic Exchanges: 1 starch, 1 lean meat, 1 fat, 1/2 fat-free milk.