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Poached Eggs Florentine

  • 2/3 cup Our Family fat-free milk
  • 1 1⁄2 teaspoons Our Family all-purpose flour
  • 1⁄4 cup shredded Our Family reduced fat Cheddar cheese
  • 1⁄2 teaspoon Our Family kosher salt
  • 1 pinch Our Family dry mustard
  • 1 pinch white pepper
  • 1 teaspoon Our Family extra virgin olive oil
  • 4 cups packed baby spinach leaves
  • 1 tablespoon Our Family distilled white vinegar
  • 4 Our Family large eggs
  • 2 whole-wheat English muffins, toasted
  • 3 small tomatoes, sliced
  • 1 teaspoon chopped fresh parsley leaves for garnish
  1. In small bowl, whisk together 2 tablespoons milk and flour. In small saucepan, heat remaining milk over medium-high heat 3 minutes or just until simmering. Slowly pour in milk-flour mixture while whisking constantly. Cook 2 minutes, whisking constantly. Reduce heat to low and gradually whisk in cheese until completely melted. Remove from heat and stir in 8 teaspoon salt, mustard and white pepper; keep warm. 
  2. Heat oil in large skillet over medium-high heat. Add spinach and cook 2 minutes or until wilted, stirring frequently. Stir in 8 teaspoon salt; keep warm. 
  3. To large skillet with 2-inch-high sides, add water to fill halfway, remaining 1⁄4 teaspoon salt and vinegar, and bring to a boil. Carefully crack eggs, 1 at a time, into small cup. Slowly slide eggs into water while immersing cup slightly in water. Cover tightly with lid and remove from heat. Let stand 3 to 4 minutes, or until egg white is cooked through and yolk is slightly soft. 
  4. Place 1 muffin half on 4 individual serving plates and top each with 2 tomato slices and 1⁄4 of the spinach. With slotted spoon, remove eggs from skillet and place 1 egg over spinach on each muffin half. Top eggs with sauce and serve with additional tomato slices garnished with parsley.

Approximate nutritional values per serving: 208 Calories, 9g Fat (3g Saturated), 218mg Cholesterol, 419mg Sodium, 20g Carbohydrates, 3g Fiber, 14g Protein