Ingredients
-
-
2
-
1/3
-
2
-
3
-
1
-
1
-
1
-
-
1/2
-
2
-
2
-
1/4
-
1
-
1
Directions
Poached Eggs Florentine, Our version of the classic served on whole-wheat toast
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Steps
|
1
Done
|
Cheese Sauce: Mix the Cornstarch to a Paste With About a 1/4 Cup of the Milk. Pour the Remaining Milk and Butter Into a Nonstick Saucepan and Bring to a Boil. Reduce to Simmer. |
|
2
Done
|
Stir the Boiling Milk Into the Cornstarch Mixture, Then Pour Back Into the Pan. Bring to a Boil, Stirring. Once It Has Thickened, Simmer For 2 Minutes. |
|
3
Done
|
Remove from the Heat, Stir in the Gruyre Cheese, Salt, Pepper, and Optional Nutmeg. Cover the Surface of the Sauce With Parchment Paper to Prevent a Skin from Forming and Set Aside in a Warm Place. |
|
4
Done
|
Spinach: Heat the Oil in a Large Saucepan. Add the Green Onion (or Leeks) and Saute' For About 3 Minutes, Until They Begin to Soften. |
|
5
Done
|
Add the Spinach and Stir Over Medium Heat For 23 Minutes Until the Spinach Has Wilted and the Leeks Are Tender. |
|
6
Done
|
Drain the Vegetables in a Sieve or Fine Mesh Strainer, Pressing Down With the Back of a Spoon to Remove Any Excess Moisture. Return to the Pan and Season With Dill, Salt, and Pepper. Cover and Keep Warm. |
|
7
Done
|
Eggs: Half-Fill a Medium Sized Frying Pan With Water and Bring to a Simmer. Add the Vinegar. Break in the Eggs, and Cook Gently For 34 Minutes, Spooning the Hot Water Over the Yolks. Lift Out the Eggs With a Slotted Spoon and Drain on Paper Towel. |
|
8
Done
|
Preheat the Broiler. Place the Whole Wheat Toast Slices Onto a Parchment Lined Baking Sheet. Spread the Leek and Spinach Mixture Evenly Over Each Toast. Make a Hollow in Each Spinach Mixture Using the Back of a Spoon and Place a Poached Egg in Each Hollow. |
|
9
Done
|
Spoon the Cheese Sauce Over the Eggs. Lightly Dust With Paprika, Then Place the Dish Under the Broiler. Broil Until Just Lightly Browned. |
