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Cook spinach and drain well. Season with butter, lemon juice, celery salt, salt ... Recipe by: Houston Junior League Cookbook, 1968, p. 96 ...

1 package (10 ounces) frozen chopped spinach 1/4 teaspoon freshly ground black pepper 2 large eggs 2 thin slices Canadian bacon (2 ounces) 2/3 cup reduced-fat milk (2%) 1 tablespoon all-purpose flour 2 tablespoons shredded nonfat cheddar cheese 1 1/2 tablespoons freshly grated Parmesan cheese 2

A recipe for Eggs Florentine - - Ingredients -

Place the spinach in a microwave-safe bowl, cover with plastic wrap and cook until just wilted, about 4 minutes. Set aside. Bring a saucepan of water to a simmer. Meanwhile, melt 3 tablespoons of butter in a large saucepan over medium heat. Add the onion and cook, stirring until softened, about 3 to

Preheat oven to 200 degrees. 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. To poach the eggs:

Eggs Florentine Swiss Woods Bed & Breakfast Inn, Lititz, Pennsylvania Serving Size : 10 Preparation Time: 15 min 6 eggs 12 ounces cottage cheese 8 tablespoons melted butter 8 ounces cream cheese, softened 8 ounces sour cream 2 tablespoons flour 2 cups Monterey jack cheese, shredded 1 cup fresh
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Recipe Eggs Florentine