Breakfast
Eggs Florentine
Makes about 4 servings
Eggs Florentine
Makes about 4 servings
Each component of this recipe can be made in the cooking food processor!
Nutritional information per serving: Calories 389 (73% from fat)
carb. 16g
pro. 11g
fat 31g
sat. fat 17g
Col. 339mg
sod. 1146mg
calc. 99mg
fiber 1g Vegetarian
carb. 16g
pro. 11g
fat 31g
sat. fat 17g
Col. 339mg
sod. 1146mg
calc. 99mg
fiber 1g Vegetarian
Ingredients
- 1 teaspoon olive oil
- 1 garlic clove, crushed
- 4 ounces baby spinach
- 1 teaspoon kosher salt
- 4 *Soft-Boiled Eggs* (see Breakfast/Brunch)
- Recipe *Hollandaise Sauce* (see Sauces)
- 2 English muffins
Preparation
- 1. Add 3 cups water to the work bowl. Insert Steam Basket and add 4 large, fresh eggs.
- 2. In a separate mixing bowl, toss 4 ounces baby spinach with teaspoon oil, ¼ teaspoon salt and 1 clove crushed garlic. Add to the Steam Basket with the eggs.
- 3. Secure the Cooking Lid with Steam Cap in place. The cooking time is set for 16 minutes at 285°F. While cooking, get ingredients ready for *Hollandaise Sauce*.
- 4. Remove the Steam Basket from the work bowl. Remove and reserve spinach and eggs.
- 5. Prepare the *Hollandaise Sauce*.
