Eggs Florentine (Emeril Lagasse) Recipe

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Eggs Florentine (Emeril Lagasse)
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Ingredients
8
Count
Nutrition
146
Calories
Total time
70
Minutes
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Ingredients:

Directions:

  1. Preheat oven to 200 degrees F.
  2. Prepare the Sauteed Spinach and keep warm while you prepare the remaining components. Prepare the Mornay Sauce and keep warm while you prepare the remaining components. Prepare the Crispy Potato Cakes and keep warm in the oven while you poach the eggs.
  3. To poach the eggs: break the eggs into individual saucers or cups. Fill a medium skillet halfway with water. Add the vinegar and salt and bring to a boil. Pour eggs into water, cover the skillet and remove from the heat. Allow to sit 4 to 5 minutes. When the eggs are ready, divide the potato cakes evenly between 2 dinner plates and top each with some of the creamed spinach. Remove the eggs from the skillet with a slotted spoon and gently place on top of the creamed spinach and potato cakes. Season with salt and freshly ground black pepper, to taste. Ladle some of the Mornay Sauce over the eggs and spinach, garnish with parsley, and serve.
  4. Sauteed Spinach:
  5. 2 tablespoons unsalted butter
  6. 2 tablespoons finely chopped shallots
  7. 1 pound spinach, washed, tough stems removed
  8. Salt and freshly grated white pepper
  9. Pinch grated nutmeg
  10. Melt the butter in a large skillet over medium-high heat. Add the shallots and saute for 1 minute. Add the spinach and saute, stirring to wilt and combine with the shallots. Season with salt and freshly ground pepper and a pinch freshly ground nutmeg, to taste.
  11. Mornay Sauce:
  12. 1 tablespoon butter
  13. 1 1/2 tablespoons all-purpose flour
  14. 1 cup milk
  15. 1/8 teaspoon salt
  16. Pinch white pepper
  17. Pinch freshly grated nutmeg
  18. 1 ounce grated cheese, such as Swiss, Gruyere, or Emmenthaler
  19. In a small saucepan melt the butter over medium-high heat. Add the flour and cook, stirring constantly, until the roux is pale yellow and frothy, about 1 minute. Do not allow the roux to brown. Slowly whisk in the milk and continue to whisk until the sauce thickens and comes to a boil, about 2 to 3 minutes. Reduce the heat to a simmer and season with the salt, pepper and nutmeg. Allow to simmer for 2 to 3 minutes. Stir in the cheese and whisk until melted. If the sauce seems too thick, thin with a little milk.
  20. Use sauce immediately or refrigerate, surface covered with plastic wrap, for several days in the refrigerator.
  21. Yield: about 1 cup
  22. Crispy Potato Pancakes:
  23. 3/4 pound russet potatoes (about 1 large)
  24. 4 ounces pancetta or bacon, cooked until crisp, drained and crumbled
  25. 1 large egg, lightly beaten
  26. 1/2 teaspoon salt
  27. 1/2 teaspoon black pepper
  28. Vegetable oil, for frying
  29. Peel the potato and put in cold water. Using a mandoline, grater, or food processor, coarsely grate the potato. Place in a fine-mesh sieve or strainer and squeeze out all of the potato liquid over a bowl. After the starch has settled to the bottom of the bowl, carefully pour off the clear liquid, reserving the starch. Add the grated potato to the starch in the bowl, along with the reserved crumbled bacon, egg, salt and pepper.
  30. Heat a nonstick pan with a small amount of oil in the bottom of the pan. When the oil is hot, take about one-quarter of the potato mixture in the palm of your hand and, using the other hand, flatten and squeeze to remove any excess liquid. Place the potato mixture in the heated pan and cook, pressing down with a spatula to flatten, until crispy and golden, about 3 minutes on each side. Transfer to a paper lined baking sheet and keep warm in the oven while you cook the remaining potato cakes.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 145.71 Kcal (610 kJ)
Calories from fat 90.34 Kcal
% Daily Value*
Total Fat 10.04g 15%
Cholesterol 372mg 124%
Sodium 1307.02mg 54%
Potassium 159.44mg 3%
Total Carbs 1.23g 0%
Sugars 0.04g 0%
Dietary Fiber 0.11g 0%
Protein 13.11g 26%
Vitamin C 5.1mg 8%
Iron 2.2mg 12%
Calcium 62.4mg 6%
Amount Per 100 g
Calories 127.54 Kcal (534 kJ)
Calories from fat 79.07 Kcal
% Daily Value*
Total Fat 8.79g 15%
Cholesterol 325.6mg 124%
Sodium 1144mg 54%
Potassium 139.55mg 3%
Total Carbs 1.07g 0%
Sugars 0.03g 0%
Dietary Fiber 0.1g 0%
Protein 11.48g 26%
Vitamin C 4.4mg 8%
Iron 2mg 12%
Calcium 54.6mg 6%

* 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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Recipe Tags

Weightwatchers Points

  • 3.7
    Points
  • 4
    PointsPlus

Good Points

  • saturated fat free,
  • sugar free

Bad Points

  • High in Sodium

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