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Classic Eggs Florentine
30 mintime
Mediumdifficulty
4Servings
—Rating
Nutrition facts
450 kcalCalories
25 gProtein
35 gCarbs
25 gFat

Approximate values estimated by AI

BrunchEggs

Classic Eggs Florentine

Traditional dish · French

A quintessential brunch dish featuring perfectly poached eggs atop wilted spinach and a toasted English muffin, all smothered in a rich, creamy béchamel sauce.

Ingredients

Servings4
  • English muffins4
  • Fresh spinach1 lb
  • Butter4 tbsp
  • All-purpose flour4 tbsp
  • Milk2 cups
  • Nutmeg1/4 tsp
  • Eggs8
  • Saltto taste
  • Black pepperto taste

Steps

  1. 1

    Toast the English muffins until golden brown.

  2. 2

    Wilt the spinach in a pan with a little butter and salt.

  3. 3

    Prepare the béchamel sauce: melt butter in a saucepan, whisk in flour to form a roux. Gradually whisk in milk until smooth. Cook until thickened, stirring constantly. Season with salt, pepper, and nutmeg.

  4. 4

    Poach the eggs until the whites are set and yolks are runny.

  5. 5

    Assemble the dish: place a portion of wilted spinach on each toasted English muffin half. Top with a poached egg. Generously ladle béchamel sauce over the egg. Season with pepper.

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