Brunch Eggs Florentine Recipe

Eggs Florentine
submitted by sumit at ifood.tv

Summary

Difficulty LevelEasyHealth IndexAverage
CuisineMethod
Interest Group

Ingredients

 Butter/Margarine1 Tablespoon
 Onion1 Small, minced
 All purpose flour1⁄4 Cup (4 tbs)
 Salt To Taste
 Milk2 Cup (32 tbs)
 Eggs18 Small
 Frozen chopped spinach40 Ounce, drained (Four 10 Ounce Packages)
 Tomatoes3 Medium, sliced
 Pepper1⁄8 Teaspoon

Nutrition Facts

Serving size: Complete recipe

Calories 1848 Calories from Fat 898

% Daily Value*

Total Fat 100 g154.5%

Saturated Fat 38.3 g191.3%

Trans Fat 0 g

Cholesterol 2970.5 mg

Sodium 2452.9 mg102.2%

Total Carbohydrates 120 g40%

Dietary Fiber 32.3 g129.3%

Sugars 48.8 g

Protein 141 g282%

Vitamin A 2271.3% Vitamin C 624.3%

Calcium 206.9% Iron 256.1%

*Based on a 2000 Calorie diet

Directions

1. In 3-quart saucepan over medium heat, melt 4 tablespoons butter or margarine (1/2 stick); add onion and cook until tender, about 5 minutes, stirring occasionally. Stir in flour and 2 teaspoons salt; gradually stir in milk and cook until sauce thickens and boils, stirring constantly. Remove saucepan from heat.
2. Separate 4 eggs, placing whites in large bowl and yolks in small bowl; set whites aside. With fork, beat yolks slightly. Into yolks, stir small amount of hot sauce; slowly pour yolk mixture back into sauce, stirring rapidly to prevent lumping. Cook over low heat until mixture is very thick, stirring constantly (do not boil or mixture will curdle). Remove from heat; stir in spinach. Cover and refrigerate to cool slightly, about 15 minutes.
3. Preheat oven to 350°F. Grease 13" by 9" baking dish. With mixer at high speed, beat reserved egg whites until stiff peaks form. With rubber spatula or wire whisk, gently fold spinach mixture into beaten whites until blended. Pour mixture into prepared baking dish. Bake 30 minutes; remove baking dish from oven and arrange tomato slices, overlapping slightly, over spinach mixture. Return dish to oven and continue baking until knife inserted in center of spinach mixture comes out clean and tomatoes are heated through, about 10 minutes.
4. Meanwhile, prepare scrambled eggs: In large bowl, with wire whisk or fork, beat remaining 14 eggs, pepper, and 1 teaspoon salt until just blended. In 12-inch skillet over medium-high heat, melt 6 tablespoons butter or margarine (3/4 stick). Add egg mixture and, as egg mixture begins to set, with rubber spatula, stir slightly so uncooked egg flows to bottom. Continue cooking until egg mixture is set but still moist, stirring occasionally.
Quantcast