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Eggs Florentine Recipe
|Spinach||3 Cup (48 tbs), cooked|
|Sharp cheddar cheese||1⁄2 Cup (8 tbs)|
|Skim evaporated milk||1⁄2 Cup (8 tbs)|
|Skim milk||1⁄2 Cup (8 tbs)|
|Bread crumbs||2 Cup (32 tbs), toasted|
Serving size: Complete recipe
Calories 1126 Calories from Fat 478
% Daily Value*
Total Fat 56 g86.8%
Saturated Fat 22.9 g114.6%
Trans Fat 0 g
Cholesterol 1375.1 mg
Sodium 2206.4 mg91.9%
Total Carbohydrates 75 g25.1%
Dietary Fiber 4.3 g17.1%
Sugars 30.7 g
Protein 78 g156.6%
Vitamin A 232.1% Vitamin C 46.5%
Calcium 140.6% Iron 63.8%
*Based on a 2000 Calorie diet
Drop an egg into each hollow and season with salt and pepper.
To prepare the cheese sauce, mix the cheese, evaporated milk, and skim milk in the top of a double boiler over boiling water; heat until the cheese melts and the sauce thickens.
Pour the hot sauce over the eggs and spinach.
Sprinkle with bread crumbs.
Bake at 350°F (175°C) for about 25 minutes until brown.