recipes.it Welcome to the most interactive cookery on the net with thousands of free recipes and tons of cooking tips!
welcome to Recipes.it home of more than 3,000 free recipes
Recipes  Cooking tips  Coupon codes  Blog  Links  Sitemap  Free newsletter  
Search our website:



recipes.it

Breakfast
  • Bakery
  • Brownies
  • Cookies
  • Egg dishes
  • Jams
  • Muffins
  • Smoothies
  • Toasts
  • Coffee Glossary
  • Diabetic breakfast
  • ...more
  • Get our FREE newsletter!
    Subscribe to Recipes.it
    Enter your e-mail address:

    Website by: For Your eyes Only

    free recipes

    Print FREE Grocery Coupons at Home

      RECIPE TITLE "Eggs Florentine Recipe"
    Source: Casual Cuisines of the World - Country Inn
    Courtesy of Cooking.com

    yields Serves 4time--- difficultymoderate

    A classic dish made from a layer of spinach and lightly poached eggs topped with a creamy cheese sauce. For perfect poached eggs, use the freshest eggs possible.

      RECIPE INGREDIENTS

    For Mornay Sauce:
    1 tablespoon unsalted butter
    2 1/2 tablespoons all-purpose flour
    1 cup milk
    Pinch of ground nutmeg
    1/3 cup shredded Gruyere cheese
    2 large egg yolks
    1/4 cup unsalted butter

    For Eggs:
    1 lb. fresh baby spinach leaves
    1/4 cup vinegar
    8 large eggs

      RECIPE METHOD

    FOR MORNAY SAUCE: Melt the butter in a heavy-bottomed saucepan over medium-low heat. Sprinkle the flour over the butter and cook for 1-2 minutes without allowing it to color, stirring constantly with a wooden spoon. Remove the pan from the heat and slowly add the milk, whisking or beating vigorously to avoid lumps. Return to medium heat and bring to a boil, stirring constantly. Simmer for 3-4 minutes, or until the sauce coats the back of a spoon. Stir in the nutmeg, then remove from the heat. Set aside, covered, and keep warm.

    In a large skillet, melt the butter over low heat and add the spinach. Cook for about 5-8 minutes, or until dry. Set aside and keep warm.

    Whisk the cheese into the mornay sauce, then whisk in the egg yolks. Season to taste, with salt and pepper. Place over low heat and mix until the cheese is melted, then heat until very hot but not boiling. Set aside, cover the surface with a piece of waxed paper and keep warm.

    FOR EGGS: Half-fill a large skillet with water and bring to a boil over high heat. Reduce the temperature to low and add the vinegar. The water should be barely simmering.

    Crack the eggs one at a time into a cup or bowl and carefully slide into the vinegared water two or three at a time. Cook for 2-3 minutes, or until the egg whites are firm but not hard. Very gently remove, using a slotted spoon and drain thoroughly.

    Divide the cooked spinach evenly among four warmed plates. Place two poached eggs in the center of each mound of spinach and cover with the hot mornay sauce. Serve immediately.

    CHEF'S TIP: Mornay sauce is a bechamel, or white sauce, flavored with cheese and enriched with egg yolks.

    Recipe reprinted by permission of Tuttle Publishing/Periplus Editions. All rights reserved.

      Nutrition Facts
    Serves 4
    Facts per Serving
    Calories: 418 Fat: 31g Carbohydrates: 13g
    Cholesterol: 585mg Sodium: 282mg Protein: 23g
    Fiber: 3g % Cal. from Fat: 67% % Cal. from Carbs: 12%

    HOT! We recommend:

    Farberware® Egg Beater
    Farberware® Egg Beater Grab the oversized, comfort-grip handle and turn the crank to get the two whisks madly twirling to create plenty of whipping action, giving eggs and cream that light and airy texture good chefs prefer. Stainless steel. 9" long.
    Farberware® Professional Duel Egg Mushroom Slicer
    Farberware® Professional Duel Egg Mushroom Slicer Reduce tedious slicing to a single, easy motion. This 2 way egg and mushroom slicer creates perfect slices of hard-boiled eggs for salads, or mushrooms for pizzas. 8 1/2"
    Daybreak Egg Plate
    Daybreak Egg Plate This Egg Plate will be an everyday favorite. A fun way to serve breakfast or host luncheon entrees, cookies or snacks. 6 1/2" x 4 1/2".
    Daybreak Egg Bowl
    Daybreak Egg Bowl While small in size, this bowl makes a considerable statement at any place setting. Originally envisioned for serving a single hard - or - sorft boiled egg, it can also be used for setting our after-dinner candies. Scatter several about the room offering small snacks. 3 oz.
    Daybreak Deviled Egg Plate
    Daybreak Deviled Egg Plate This versatile plate can be used for more than just serving deviled eggs; crab-stuffed mushrooms, chocolate-covered strawberries and prosiutto-wrapped melon balls certainly come to mind. 11 1/4" x 9".
    Winterberry Sculpted Deviled Egg Plate, Christmas Tree Shaped
    Winterberry Sculpted Deviled Egg Plate, Christmas Tree Shaped This versatile plate can be used for more than just serving deviled eggs. Celebrate the twelve days of Christmas by placing savory chocolates or small gifts in each spot. The plate itself is shaped like a Christmas tree, topped by a merry bow. 12" x 10 1/4".

     

     

    << Back Eggs index Print page Top


    Partners: Sur La Table Peapod The Coffee Taster's Club Teavana Healthy Teas Pfaltzgraff Web Site Shop Domestications Peet's Coffee & Tea

    © 1997-2009 IM, All rights Res. | Privacy | | | Home