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Tasty Eggs Florentine Recipe
|Nonstick cooking spray||1|
|Sliced fresh mushrooms||1 Cup (16 tbs)|
|Sliced green onion||1⁄3 Cup (5.33 tbs)|
|Shredded carrot||1⁄4 Cup (4 tbs)|
|Skim milk||1 Cup (16 tbs)|
|Instant chicken bouillon granules||1 Teaspoon|
|Dried tarragon||1⁄8 Teaspoon, crushed|
|Dry white wine||2 Tablespoon|
|Frozen chopped spinach||4 1⁄2 Ounce, thawed and well drained (1/2 Of A 9 Ounce Package)|
|English muffins||2 , split and toasted|
Serving size: Complete recipe
Calories 841 Calories from Fat 225
% Daily Value*
Total Fat 25 g38.8%
Saturated Fat 7.2 g36%
Trans Fat 0 g
Cholesterol 850.6 mg
Sodium 2207.7 mg92%
Total Carbohydrates 104 g34.7%
Dietary Fiber 11.1 g44.3%
Sugars 18.6 g
Protein 49 g98.8%
Vitamin A 404.9% Vitamin C 85.8%
Calcium 79.3% Iron 66.7%
*Based on a 2000 Calorie diet
Preheat saucepan over medium heat.
Add mushrooms, green onions, and shredded carrot; cook and stir till tender.
Stir together milk, cornstarch, bouillon granules, and tarragon.
Stir into vegetable mixture in saucepan.
Cook and stir till thickened and bubbly.
Cook and stir for 2 minutes more.
Stir in wine.
Remove 3/4 cup of the sauce; keep warm.
Add spinach to the remaining sauce in the pan.
Cook and stir till bubbly.
Spoon one-fourth of the spinach mixture onto each English muffin half.
Keep warm in a 300° oven.
Meanwhile, in another medium saucepan add water to half-fill the pan.
Bring to boiling; reduce heat to simmering.
Break one egg into a measuring cup.
Carefully slide egg into simmering water.
Repeat with remaining eggs.
Simmer, uncovered, for 3 to 5 minutes or to desired doneness.
Remove eggs with slotted spoon.
Place an egg on each muffin half.
Top each egg with 3 tablespoons of the reserved sauce.
If desired, garnish each serving with a carrot curl and parsley sprig.