- Recipes Home
- Interest Groups
Brunch Eggs Florentine Recipe
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Frozen chopped spinach||10 Ounce, thawed and drained (1 Package)|
|Green onions||2 , sliced|
|All purpose flour||2 Tablespoon|
|Ground nutmeg||1⁄8 Teaspoon|
|Milk||1 Cup (16 tbs)|
|Shredded cheddar cheese/Shredded swiss cheese||4 Ounce|
Serving size: Complete recipe
Calories 1454 Calories from Fat 984
% Daily Value*
Total Fat 111 g170.7%
Saturated Fat 64 g320%
Trans Fat 0 g
Cholesterol 1111 mg
Sodium 2300.1 mg95.8%
Total Carbohydrates 48 g16.1%
Dietary Fiber 8 g32.1%
Sugars 15.4 g
Protein 69 g137.8%
Vitamin A 635.4% Vitamin C 151%
Calcium 148.6% Iron 73.9%
*Based on a 2000 Calorie diet
Stir-fry spinach and onions for 5 minutes.
Stir in flour, salt, and nutmeg.
Add milk all at once; cook and stir till thickened and bubbly.
Cook and stir 1 minute more.
Stir in half the cheese till melted.
Divide mixture among four 8-ounce ramekins or custard cups, making an indentation in center of each.
Carefully slide one egg into each indentation.
Sprinkle each egg with 2 tablespoons of the remaining cheese.
Cover each loosely with foil.
Wipe out wok; add boiling water to reach 1/2 inch below steamer rack.
Arrange ramekins on rack; cover wok and steam 15 to 20 minutes or till eggs are done.
Sprinkle with paprika, if desired.