Brunch Egg Dish Florentine Recipe

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Ingredients:

Serving

4 cups spinach, cooked, drained well and finely chopped
1 tsp onion, scraped
1/2 tsp freshly grated nutmeg
1 tsp salt
1 tsp pepper
1 lb fresh mushrooms, chopped
4 tbsp butter
8 eggs
2 cups white sauce , if desired (optional)
1 cup hollandaise sauce , if desired (optional)

Directions:

Mix spinach with onion, nutmeg, salt and pepper (and add 1 cup of white sauce, if desired).
Saute chopped mushrooms in butter in a skillet until golden. Mix with the spinach mixture.
Partly fill 8 individual ovenproof 6-10 ounce ramekins with the mixture.
Make a well in the center of each ramekin. In each well, carefully place a raw egg.
Bake in an oven preheated to 350 until the yolk is set and egg white is done. DO NOT OVERCOOK.
Over all 8 ramekins, pour a heated sauce made by blending the remaining white sauce with 1 cup of Hollandaise, 2 TBS per ramekin.
Put under the broiler for 2 minutes.
NOTE: This also may be baked in an 8 x 8 x 2 inch baking dish instead of the individual ramekins.
WHITE SAUCE:.
Heat 2 cups milk in a saucepan but DO NOT BOIL. Melt 4 TBS of butter in a medium-sized skillet. Remove from the heat and stir in 4 TBS flour to make a smooth paste. Add this paste, gradually, to the hot milk, stirring constantly until the sauce is smooth and thickened. Season with salt and pepper to taste. Makes 1 cup.
HOLLANDAISE SAUCE:.
Beat 4 egg yolks and juice of 2 lemons in a metal bowl over a pan with hot water on medium heat.
Add 8 ounces of salted butter [Kerry Irish Gold], 2 ounces at a time. Beat hard with a whisk or fork. As you add the fifth and sixth pieces of butter, hold the pan up. away from the hot water, so that the sauce will not get too hot and separate. Stir well. Season with salt and pepper to taste. Put back over the hot water, covered, OFF THE HEAT, until ready to serve. Reheat over medium heat for 10 minutes before serving. Males about 1-1/4 cups.
This will keep covered in the refrigerator for 3-4 days - and, tightly covered, in the freezer for several months.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	351.46 Kcal (1471 kJ)
Calories from fat	261.68 Kcal
		% Daily Value*
Total Fat	29.08g	45%
Cholesterol	328.86mg	110%
Sodium	750.27mg	31%
Potassium	784.61mg	17%
Total Carbs	11g	4%
Sugars	4.32g	17%
Dietary Fiber	2.48g	10%
Protein	14.21g	28%
Vitamin C	10.8mg	18%
Vitamin A	1mg	32%
Iron	5.1mg	28%
Calcium	231mg	23%

Amount Per 100 g
Calories	120.59 Kcal (505 kJ)
Calories from fat	89.79 Kcal
		% Daily Value*
Total Fat	9.98g	45%
Cholesterol	112.84mg	110%
Sodium	257.42mg	31%
Potassium	269.21mg	17%
Total Carbs	3.77g	4%
Sugars	1.48g	17%
Dietary Fiber	0.85g	10%
Protein	4.88g	28%
Vitamin C	3.7mg	18%
Vitamin A	0.3mg	32%
Iron	1.7mg	28%
Calcium	79.3mg	23%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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