Eggs Florentine Recipe
Ingredients
| Frozen chopped spinach package | 1 | |
| Butter/Margarine | 1 Tablespoon | |
| Onion | 1/2 Cup (16 tbs), chopped | |
| 4 ounces fresh mushrooms, cleaned and sliced lengthwise | ||
| Salt | 1/2 Teaspoon | |
| Pepper | 1/8 Teaspoon | |
| Butter/Margarine | 2 Teaspoon | |
| Eggs | 4 standard | |
| Swiss Cheese slice | 2 , cut into strips | |
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
MAKING
1. Use fork to pierce through frozen spinach package. Spread it on a paper towel and microwave it for about 3 minutes at High until it gets defrosted.
2. Take it out from oven , drain the spinach and keep it aside.
3. Take 1 ½ quart glass casserole and add onion, mushrooms and 1 tbsp butter into it. Microwave it for about 3-3 ½ minutes at High until the mushrooms and onion become tender Stir it once during the cooking time.
4. Add 1/2 teaspoon salt, drained spinach, and 1/8 teaspoon pepper to the casserole and blend it well. Divide the mixture equally into 4 10-ounce glass dishes. Create a depression in each of these glasses and keep them aside.
5. Grease the bottoms of four 6-ounce glass custard cup and add eggs into each cup and pierce it through egg yolk. Wrap it with plastic and microwave it for about 6-7 minutes at Medium-low or until it is set. Rotate the cups and rearrange them after the gap of 2 minutes and 4 minutes.
6. Take out the eggs from oven and keep them aside.
7. Microwave the four dishes with spinach mixture for 2 minutes at High or until the spinach is thoroughly heated. Add eggs into each depression and arrange 2 strips of cheese on each egg in a crisscross fashion. Microwave it uncovered for about 1-1/2 minutes at High until the cheese starts melting.
SERVING
8. Serve after spraying the salt and pepper over the eggs .
1. Use fork to pierce through frozen spinach package. Spread it on a paper towel and microwave it for about 3 minutes at High until it gets defrosted.
2. Take it out from oven , drain the spinach and keep it aside.
3. Take 1 ½ quart glass casserole and add onion, mushrooms and 1 tbsp butter into it. Microwave it for about 3-3 ½ minutes at High until the mushrooms and onion become tender Stir it once during the cooking time.
4. Add 1/2 teaspoon salt, drained spinach, and 1/8 teaspoon pepper to the casserole and blend it well. Divide the mixture equally into 4 10-ounce glass dishes. Create a depression in each of these glasses and keep them aside.
5. Grease the bottoms of four 6-ounce glass custard cup and add eggs into each cup and pierce it through egg yolk. Wrap it with plastic and microwave it for about 6-7 minutes at Medium-low or until it is set. Rotate the cups and rearrange them after the gap of 2 minutes and 4 minutes.
6. Take out the eggs from oven and keep them aside.
7. Microwave the four dishes with spinach mixture for 2 minutes at High or until the spinach is thoroughly heated. Add eggs into each depression and arrange 2 strips of cheese on each egg in a crisscross fashion. Microwave it uncovered for about 1-1/2 minutes at High until the cheese starts melting.
SERVING
8. Serve after spraying the salt and pepper over the eggs .
Chef
