Ingredients
- 1 tbsp Butter
- 1 tbsp All-purpose flour
- 1/2 cup Milk
- 1.5 cups Baby spinach
- 2 tbsp Parmesan cheese grated
- 4 slices Multigrain bread toasted (or bread of your choice)
- 4 tsp Extra-virgin olive oil
- 8 Eggs
- 6 oz Prosciutto sliced thin
- 2 Pears sliced
Instructions
- In a saucepan on 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 to 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.
- Toast the bread.
- Heat the oil in a nonstick pan on low medium heat. Crack the eggs into the pan. Cook until whites are firm, about 3 - 4 minutes.
- Place the prosciutto on the toast, eggs on top and spoon the spinach sauce over the eggs. Serve with sliced pear.
Video
Nutrition
Calories: 529kcal | Carbohydrates: 30g | Protein: 23g | Fat: 35g | Saturated Fat: 12g | Cholesterol: 368mg | Sodium: 616mg | Potassium: 544mg | Fiber: 5g | Sugar: 12g | Vitamin A: 2781IU | Vitamin C: 10mg | Calcium: 174mg | Iron: 3mg
Eggs Florentine
Ingredients
- 1 tbsp Butter
- 1 tbsp All-purpose flour
- 1/2 cup Milk
- 1.5 cups Baby spinach
- 2 tbsp Parmesan cheese grated
- 4 slices Multigrain bread toasted (or bread of your choice)
- 4 tsp Extra-virgin olive oil
- 8 Eggs
- 6 oz Prosciutto sliced thin
- 2 Pears sliced
Instructions
- In a saucepan on 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 to 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.
- Toast the bread.
- Heat the oil in a nonstick pan on low medium heat. Crack the eggs into the pan. Cook until whites are firm, about 3 - 4 minutes.
- Place the prosciutto on the toast, eggs on top and spoon the spinach sauce over the eggs. Serve with sliced pear.
Video
Nutrition
Calories: 529kcalCarbohydrates: 30gProtein: 23gFat: 35gSaturated Fat: 12gCholesterol: 368mgSodium: 616mgPotassium: 544mgFiber: 5gSugar: 12gVitamin A: 2781IUVitamin C: 10mgCalcium: 174mgIron: 3mg
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