Dinner

Eggs Florentine is for Dinner.

Eggs Florentine takes 20 minutes to prepare.

Eggs Florentine takes 25 minutes to cook.

Eggs Florentine makes 6 servings.

The ingredients for Eggs Florentine are:

Butter, salted, 1.5 tbsp (remove)
Scallions, raw, 1 tbsp chopped (remove)
*Spinach, cooked, 1.5 cup (remove)
*Flour, white, .16 cup (remove)
Heavy Whipping Cream, 1 cup, fluid (yields 2 cups whipped) (remove)
Egg, fresh, 6 large (remove)
Nutmeg, ground, .2 tsp (remove)
Milk, nonfat, .75 cup (remove)
*Flour, white, .25 cup (remove)
Egg Yolk, 4 large (remove)
Cream Of Tartar, 0.5 tsp (remove)
Egg white, 4 serving (remove)
Gruyere Cheese, .5 cup, shredded (remove)
Gruyere Cheese, .5 oz (remove)

Here is how you make Eggs Florentine:

Cut crusts off bread and place in a lightly greased 9 x 13" pan.Melt butter and cook scallions. Add drained, dry spinach and allow to mix with the butter and scallions. Add 1 T. Flour and cook 2 minutes. Add cream in small amounts. You may not need all the cream. Mixture should hold a mass on spoon. Poach 6 eggs, put in cold water and refrigerate til very cold. Beat 1/4 c. flour with 3/4 c milk. Beat over high heat until sauce thickens and comes to a boil. If too stiff, thin with milk. Add 4 egg yolks, one at a time. Season with salt, pepper and nutmeg. Beat 4 egg whies with cream of tartar and a dash of salt until stiff peaks form. Stir 1/4 of the egg whites into the sauce base. Ad 1/2 c. minus 2 T. coarsely grated gruyere cheese. Assemble the spinach, eggs, top with sauce and reserved cheese. Bake 25 minutes at 375. Serve immediatelyNumber of Servings: 6Recipe submitted by SparkPeople user GRANNY2.

The nutritional information for Eggs Florentine is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 424.2

• Total Fat: 30.5 g
• Cholesterol: 424.2 mg
• Sodium: 226.6 mg
• Total Carbs: 12.3 g
• Dietary Fiber: 6.4 g
• Protein: 18.9 g