Eggs Florentine (lf) Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
1/4 cup: Chopped green onion,
1 Clove: garlic, finely chpd
1: 10oz pk frozen chopped leaf,
Spinach, cooked and squeezed
Dry,
1/4 cup: Vegetable broth,
4: English muffins, split &
Toasted, keep warm
8: Egg whites, poached
1/8 tsp: Cayenne pepper,
Dijon sauce,
Directions:
Saute onion and garlic in a skillet. Add spinach and broth and cook
until the broth is absorbed. Spread each muffin half with Lemon
Dijon Sauce. Put spinach on each muffin half. Place 1 poached egg
white on top of spinach. Pour sauce over each egg, sprinkle with
cayenne and serve.
To poach egg whites: Bring 1 to 2 inches of water and 2 T rice
vinegar to simmer in shallow 8 inch saute pan. Slide egg whites, one
at a time into water. Simmer until firm, then remove with a slotted
spoon, and drain on paper towels.
Per 8 oz serving: 105 calories, 1.33 g total fat
From "Cmon America, Lets Eat", by Susan Powter, 1996
Source from luhu.jp
until the broth is absorbed. Spread each muffin half with Lemon
Dijon Sauce. Put spinach on each muffin half. Place 1 poached egg
white on top of spinach. Pour sauce over each egg, sprinkle with
cayenne and serve.
To poach egg whites: Bring 1 to 2 inches of water and 2 T rice
vinegar to simmer in shallow 8 inch saute pan. Slide egg whites, one
at a time into water. Simmer until firm, then remove with a slotted
spoon, and drain on paper towels.
Per 8 oz serving: 105 calories, 1.33 g total fat
From "Cmon America, Lets Eat", by Susan Powter, 1996
Source from luhu.jp