Eggs Florentine
I wanted to impress my family with a holiday brunch, but keep it healthy too. So I lightened up the hollandaise sauce in a classic egg recipe. No one could believe this tasty dish was good for them! —Bobbi Trautman, Burns, Oregon
Margarine, reduced-fat
Ingredients
- 2 tablespoons reduced-fat stick margarine
- 1 tablespoon all-purpose flour
- 1/2 teaspoon salt, divided
- 1-1/4 cups fat-free milk
- 1 large egg yolk
- 2 teaspoons lemon juice
- 1/2 teaspoon grated lemon zest
- 1/2 pound fresh spinach
- 1/8 teaspoon pepper
- 4 large eggs
- 2 English muffins, split and toasted
- Dash paprika
Directions
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1In a large saucepan, melt margarine. Stir in flour and 1/4 teaspoon salt until smooth. Gradually add milk. Bring to a boil; cook and stir until thickened, 1-2 minutes. Remove from heat.
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2Stir a small amount of sauce into egg yolk; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat; stir in lemon juice and zest. Set aside and keep warm.
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3Place spinach in a steamer basket. Sprinkle with pepper and remaining salt. Place in a saucepan over 1 in. water. Bring to a boil; cover and steam until wilted and tender, 3-4 minutes.
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4Meanwhile, in a skillet or omelet pan with high side, bring 2-3 in. water to a boil. Reduce heat; simmer gently. Break cold eggs, 1 at a time, into a custard cup or saucer. Holding dish close to surface of simmering water, slip egg into water. Cook, uncovered, until whites are completely set and yolks begin to thicken, 3-5 minutes. Lift out of water with a slotted spoon.
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5Place spinach on each muffin half; top with an egg. Spoon 3 tablespoons sauce over each egg. Sprinkle with paprika. Serve immediately.
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