Eggs Florentine Recipe

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Eggs Florentine Recipe photo by Taste of Home

Eggs Florentine Recipe

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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

Recommended: Panini Recipes

MAKES:

4 servings

TOTAL TIME:

Prep/Total Time: 30 min.

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VERIFIED BY Taste of Home Test Kitchen

Healthy Quick Diabetic Exchange CONTEST WINNER

MAKES:

4 servings

TOTAL TIME:

Prep/Total Time: 30 min.

Ingredients

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

Directions

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.
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.

Editor's Note: This recipe was tested with Parkay Light stick margarine.

Originally published as Eggs Florentine in Light & Tasty August/September 2003, p39

Nutritional Facts

1 each: 229 calories, 10g fat (3g saturated fat), 267mg cholesterol, 635mg sodium, 21g carbohydrate (0 sugars, 2g fiber), 14g protein. Diabetic Exchanges: 1 starch, 1 lean meat, 1 fat, 1/2 fat-free milk.

Ingredients
Directions

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.
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.