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Eggs Florentine A L Orange Recipe
|Chopped onion||1⁄2 Cup (8 tbs)|
|Mushrooms||1⁄4 Pound, sliced|
|Frozen chopped spinach||10 Ounce, thawed and drained (1 Package)|
|Florida orange sections||1 Cup (16 tbs)|
Serving size: Complete recipe
Calories 603 Calories from Fat 302
% Daily Value*
Total Fat 34 g52.3%
Saturated Fat 14.2 g70.8%
Trans Fat 0 g
Cholesterol 878.2 mg
Sodium 2889.3 mg120.4%
Total Carbohydrates 44 g14.8%
Dietary Fiber 13.2 g52.7%
Sugars 24.8 g
Protein 40 g79.6%
Vitamin A 558.6% Vitamin C 146.6%
Calcium 41.3% Iron 67.2%
*Based on a 2000 Calorie diet
Add onion and cook until tender; add mushrooms and cook 5 minutes.
Stir in spinach, salt, pepper, and orange sections.
Divide equally among 4 ramekins or individual shallow baking dishes, making a depression in the center of each.
Bake in 350°F oven 15 to 20 minutes, or until hot.
Add 1 egg to the depression in each dish; sprinkle with additional salt and pepper.
Bake 10 minutes longer or until egg white is set.
To section Florida oranges, cut off peel round and round, spiral fashion.
Go over fruit again, removing any remaining white membrane.
Cut along side of each dividing membrane from outside to middle of core.
Remove section by section over bowl to retain juice from fruit.