Eggs Florentine

Need a lacto ovo vegetarian main course? Eggs Florentine could be an amazing recipe to try. For $2.12 per serving, this recipe covers 31% of your daily requirements of vitamins and minerals. This recipe makes 4 servings with 433 calories, 22g of protein, and 25g of fat each. This recipe from Foodista has 37 fans. A mixture of water, lemon juice, eggs, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes around 45 minutes. Taking all factors into account, this recipe earns a spoonacular score of 82%, which is excellent. Users who liked this recipe also liked Eggs Florentine, Eggs Florentine, and Eggs Florentine.

Servings: 4

 

Ingredients:

1/4 cup melted butter

cayenne pepper, taste

11 eggs

4 English muffins, toasted

Kosher salt, to taste

2 Tablespoons lemon juice

10 ounces spinach, sauteed

4 Tablespoons Hot water

Equipment:

frying pan

sauce pan

double boiler

whisk

Cooking instruction summary:

  1. Saute spinach in a saute pan
  2. Poach 8 eggs and toast muffins. Top each muffin with spinach, then a poached egg.
  3. To make the hollandaise sauce, melt the butter and keep it warm, but not hot. Heat the lemon juice until just warmed. Have small saucepan with boiling water and a measuring tablespoon ready.
  4. Place the top of a double boiler over hot water. Place 3 egg yolks in the top of a double boiler and whisk until they begin to thicken. Now add 1 tablespoon of the boiling water. Continue to beat the sauce until it begins to thicken. Repeat with the remaining water, one tablespoon at a time, beating the mixture after each addition.
  5. Now add the warmed lemon juice. Remove the double boiler from the heat. Beat the sauce briskly with a wire whisk. Continue to beat the mixture as you slowly pour in the melted butter. Add the salt and cayenne and beat the sauce until it is thick. Serve immediately.

 

Step by step:


1. Saute spinach in a saute pan

2. Poach 8 eggs and toast muffins. Top each muffin with spinach, then a poached egg.To make the hollandaise sauce, melt the butter and keep it warm, but not hot.

3. Heat the lemon juice until just warmed. Have small saucepan with boiling water and a measuring tablespoon ready.

4. Place the top of a double boiler over hot water.

5. Place 3 egg yolks in the top of a double boiler and whisk until they begin to thicken. Now add 1 tablespoon of the boiling water. Continue to beat the sauce until it begins to thicken. Repeat with the remaining water, one tablespoon at a time, beating the mixture after each addition.Now add the warmed lemon juice.

6. Remove the double boiler from the heat. Beat the sauce briskly with a wire whisk. Continue to beat the mixture as you slowly pour in the melted butter.

7. Add the salt and cayenne and beat the sauce until it is thick.

8. Serve immediately.


Nutrition Information:

Quickview
433k Calories
22g Protein
24g Total Fat
31g Carbs
24% Health Score
Limit These
Calories
433k
22%

Fat
24g
38%

  Saturated Fat
11g
71%

Carbohydrates
31g
10%

  Sugar
1g
1%

Cholesterol
480mg
160%

Sodium
788mg
34%

Get Enough Of These
Protein
22g
44%

Vitamin K
345µg
329%

Vitamin A
8486IU
170%

Folate
219µg
55%

Selenium
38µg
55%

Vitamin B2
0.8mg
47%

Manganese
0.91mg
46%

Phosphorus
359mg
36%

Vitamin C
24mg
30%

Iron
4mg
26%

Vitamin E
3mg
24%

Vitamin B5
2mg
22%

Magnesium
86mg
22%

Vitamin B6
0.42mg
21%

Potassium
688mg
20%

Vitamin B12
1µg
19%

Vitamin D
2µg
18%

Calcium
174mg
18%

Zinc
2mg
16%

Fiber
3g
15%

Vitamin B1
0.22mg
14%

Copper
0.26mg
13%

Vitamin B3
1mg
8%

covered percent of daily need
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Scientists can turn peanut butter into diamonds.

Food Joke

Waiter, waiter! There's a wasp in my dessert. So that's where they go to in the winter.

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