Eggs Florentine

Prep Time 15

Cook Time 25

Servings servings

Calories 458kcal

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)

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.