Ingredients
- 8 oz Sausage links
- 1 tbsp Butter
- 2 tsp All-purpose flour
- 1 cup Milk
- 2 cups Baby spinach
- 2 tbsp Parmesan cheese grated
- 2 tbsp White vinegar
- 8 Eggs
- 4 slices Sourdough bread halved and toasted (or bread of your choice)
- 1.5 cups Pineapple peeled and cut into bite sized pieces (Check the Fruit guide to substitute seasonal fruits)
Instructions
- For the sausage: cook in a 400°F oven to an internal temperature of 160°F using a thermometer.
- In a saucepan over medium heat, melt the butter. Add the flour and cook until it starts to turn golden brown. Stir in the milk and bring the mixture to a simmer. Stir occasionally, until the mixture thickens slightly, about 3-5 minutes. Add the spinach and cook until the spinach has wilted (about 1-2 minutes). Remove the pan from the heat and stir in the parmesan cheese. Season with salt and pepper, to taste. Cover with a lid on to keep warm. (If the sauce is too thick, thin it out with a little more milk).
- Fill a saucepan halfway with water. Bring the water to a simmer. Stir the vinegar into the water. Crack the eggs into a bowl. Gently place the eggs into the water. (You can poach multiple eggs at once, being careful not to overcrowd the pan.) Cook the eggs in the water for 3-5 minutes, gently flipping over about halfway through until the whites are firm. Remove the eggs with a slotted spoon onto a paper towel to drain excess water. Season with salt and pepper.
- Toast the bread.
- Spoon the spinach sauce over the eggs and toast. Serve with sausage and pineapple.
Nutrition
Calories: 458kcal | Carbohydrates: 41g | Protein: 26g | Fat: 21g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 373mg | Sodium: 934mg | Potassium: 525mg | Fiber: 4g | Sugar: 10g | Vitamin A: 3088IU | Vitamin C: 42mg | Calcium: 227mg | Iron: 3mg
Eggs Florentine
Ingredients
- 8 oz Sausage links
- 1 tbsp Butter
- 2 tsp All-purpose flour
- 1 cup Milk
- 2 cups Baby spinach
- 2 tbsp Parmesan cheese grated
- 2 tbsp White vinegar
- 8 Eggs
- 4 slices Sourdough bread halved and toasted (or bread of your choice)
- 1.5 cups Pineapple peeled and cut into bite sized pieces (Check the Fruit guide to substitute seasonal fruits)
Instructions
- For the sausage: cook in a 400°F oven to an internal temperature of 160°F using a thermometer.
- In a saucepan over medium heat, melt the butter. Add the flour and cook until it starts to turn golden brown. Stir in the milk and bring the mixture to a simmer. Stir occasionally, until the mixture thickens slightly, about 3-5 minutes. Add the spinach and cook until the spinach has wilted (about 1-2 minutes). Remove the pan from the heat and stir in the parmesan cheese. Season with salt and pepper, to taste. Cover with a lid on to keep warm. (If the sauce is too thick, thin it out with a little more milk).
- Fill a saucepan halfway with water. Bring the water to a simmer. Stir the vinegar into the water. Crack the eggs into a bowl. Gently place the eggs into the water. (You can poach multiple eggs at once, being careful not to overcrowd the pan.) Cook the eggs in the water for 3-5 minutes, gently flipping over about halfway through until the whites are firm. Remove the eggs with a slotted spoon onto a paper towel to drain excess water. Season with salt and pepper.
- Toast the bread.
- Spoon the spinach sauce over the eggs and toast. Serve with sausage and pineapple.
Nutrition
Calories: 458kcalCarbohydrates: 41gProtein: 26gFat: 21gSaturated Fat: 8gTrans Fat: 1gCholesterol: 373mgSodium: 934mgPotassium: 525mgFiber: 4gSugar: 10gVitamin A: 3088IUVitamin C: 42mgCalcium: 227mgIron: 3mg
Tried this recipe?Let us know how it was!