Eggs Florentine

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Prep Time: 15 minutes
Cook Time: 25 minutes
Servings: 4 servings
Calories: 362kcal

Ingredients

  • 1 tbsp Butter
  • 1 tsp All-purpose flour
  • 3/4 cup Milk
  • 2 cups Baby spinach
  • 2 tbsp Parmesan cheese grated
  • 6 oz Chicken sausage links sliced
  • 2 slices Sourdough bread toasted (or bread of your choice)
  • 2 tsp Extra-virgin olive oil
  • 8 Eggs
  • 2 Kiwi peeled and sliced
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Instructions

  • In a saucepan over medium heat, melt the butter. Add the flour and cook for 1 minute while stirring.
  • 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.
  • In a non-stick pan over medium heat, brown the chicken sausage on both sides. Toast the bread.
  • Heat the oil in a non-stick pan over low-medium heat. Crack the eggs into the pan. Cook until whites are firm, about 3-4 minutes.
  • Spoon the spinach sauce over the eggs. Serve with toast, chicken sausage and sliced kiwi.

Video

Nutrition

Calories: 362kcal | Carbohydrates: 19g | Protein: 22g | Fat: 22g | Saturated Fat: 7g | Cholesterol: 371mg | Sodium: 731mg | Potassium: 433mg | Fiber: 2g | Sugar: 8g | Vitamin A: 2253IU | Vitamin C: 47mg | Calcium: 180mg | Iron: 3mg

Eggs Florentine

No ratings yet
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Servings 4 servings
Calories 362 kcal

Ingredients
 
 

  • 1 tbsp Butter
  • 1 tsp All-purpose flour
  • 3/4 cup Milk
  • 2 cups Baby spinach
  • 2 tbsp Parmesan cheese grated
  • 6 oz Chicken sausage links sliced
  • 2 slices Sourdough bread toasted (or bread of your choice)
  • 2 tsp Extra-virgin olive oil
  • 8 Eggs
  • 2 Kiwi peeled and sliced

Instructions
 

  • In a saucepan over medium heat, melt the butter. Add the flour and cook for 1 minute while stirring.
  • 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.
  • In a non-stick pan over medium heat, brown the chicken sausage on both sides. Toast the bread.
  • Heat the oil in a non-stick pan over low-medium heat. Crack the eggs into the pan. Cook until whites are firm, about 3-4 minutes.
  • Spoon the spinach sauce over the eggs. Serve with toast, chicken sausage and sliced kiwi.

Video

Nutrition

Calories: 362kcalCarbohydrates: 19gProtein: 22gFat: 22gSaturated Fat: 7gCholesterol: 371mgSodium: 731mgPotassium: 433mgFiber: 2gSugar: 8gVitamin A: 2253IUVitamin C: 47mgCalcium: 180mgIron: 3mg
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