Eggs Florentine

Recipe Information

Ingredients

• Three 10-ounce packages frozen chopped spinach, thawed, drained, and squeezed dry

• Cooking spray

• 6 large eggs

• 3 tablespoons all-purpose flour

• 1/4 teaspoon salt

• 1/8 teaspoon ground cayenne pepper

• 2 cups low-fat milk

• 1/3 cup (1 1/2 ounces) grated fresh Parmesan cheese

• 1/4 teaspoon paprika

• 6 English muffins, split and toasted

• 1/4 teaspoon coarse ground black pepper

Directions

• Preheat the oven to 350°F.

• Coat a 13 x 9-inch baking dish with cooking spray and press spinach into the bottom, making an even layer. Using the back of a spoon, make six 3-inch indentations in the spinach layer. Carefully break each egg, and pour one egg into each indentation.

• Heat a medium saucepan over medium heat, and add the flour, salt, and red pepper to the saucepan. Slowly add milk, whisking continuously while pouring, and heat for 8 minutes or until thick, stirring constantly. Once thickened, remove from the heat and add the cheese. Stir the milk and cheese mixture until the cheese melts.

• Pour the milk and cheese mixture over the egg and spinach casserole. Top with paprika.

• Place the baking dish in the oven and cook until egg yolks are nearly set (about 25 minutes).

• Place two muffin halves onto six plates. Divide the spinach-egg mixture into 6 equal portions. Top English muffin halves with one portion of spinach-egg mixture. Top with black pepper.

Nutrition (per serving)

• Calories: 363 cal

• Total fat: 10g

• Saturated fat: 4g

• Monounsaturated fat: 3g

• Polyunsaturated fat: 2g

• Cholesterol: 229mg

• Sodium: 756mg

• Carbohydrate: 48g

• Fiber: 5g

• Protein: 22g

• Calcium: 475mg

• Iron: 6mg