eggs florentine
Fitness & Nutrition

A Heart-Healthy Treat for Mother’s Day: Eggs Florentine

By on 05/10/2018

Treat Mom to a special breakfast in bed with these delicious Eggs Florentine. A healthy twist on eggs Benedict, this vegetarian recipe substitutes sautéed spinach for bacon.

Ingredients

  • 1/2 cup spinach leaves
  • light multigrain English muffins, halved and toasted
  • Tbsp white vinegar
  • eggs
  • 1/2 cup nonfat buttermilk
  • tsp cornstarch
  • 1/8 tsp salt
  • large egg, lightly beaten
  • tsp lemon juice
  • Tbsp trans fat free margarine, melted
  • Tbsp chopped fresh parsley

Preparation

  • Lightly coat a skillet with nonstick cooking spray. Add the spinach and cook over medium heat until wilted. Transfer spinach evenly to muffin halves.
  • Fill a large skillet with 2 inches of water and the vinegar. Bring to a boil.
  • Reduce heat until the water is consistently but very gently boiling; crack one egg into a small dish and gently pour it into the skillet.
  • Repeat with each additional egg, one at a time.
  • Simmer for 3 to 5 minutes, or until desired doneness, spooning hot water over the yolks until slightly opaque.
  • With a slotted spoon, carefully remove eggs from the water, letting the excess water drain. Place eggs on top of spinach.
  • In a heavy medium saucepan, whisk 1/4 cup of the buttermilk, the cornstarch and salt until smooth.
  • Whisk in beaten egg and remaining 1/4 cup buttermilk. Cook over low heat, whisking constantly, until the sauce comes to a simmer.
  • Cook, whisking, for an additional 15 seconds. Remove from heat and whisk in lemon juice and margarine.
  • Spoon hollandaise sauce over eggs. Sprinkle with parsley and serve immediately.

Nutrition Info

Serves 6
Serving size: 1 egg and 1/2 Tbsp sauce

Calories: 155
Fat: 7g
Saturated Fat: 2g
Cholesterol: 220mg
Sodium: 274mg
Carbohydrates: 13g
Fiber: 4g
Protein: 12g


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Date Last Reviewed: February 6, 2017

Editorial Review: Judy Capodanno, Health eCooking Editorial Director, Baldwin Publishing, Inc. Contact Editor

Dietary Review: Jane Schwartz, RD

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