"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Eggs Florentine Recipe

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This recipe for Eggs Florentine, by , is from Our Family Favorites Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Added: Monday, January 21, 2008


2 average wheat English muffins, split in half
4 large eggs
1/4 tsp table salt
10 oz chopped frozen spinach, thawed and excess water squeezed out
1 Tbsp fat-free mayonnaise
1/2 tsp lemon pepper, seasoning
2 1/2 Tbsp shredded Parmesan cheese

Preheat oven to 350°F.

Place English muffins on a nonstick baking sheet. Crack one egg onto each muffin half and sprinkle with salt. Bake until eggs are just about set, about 10 minutes. Meanwhile, place spinach in a microwave-safe dish; cover and microwave on high until hot, about 1 to 1 1/2 minutes. Stir in mayonnaise and lemon pepper seasoning. (Note: To save on preparation time in the morning, thaw frozen spinach by putting it in the refrigerator the evening before.)

Remove muffins from oven, top each with about 1/4 cup of the spinach mixture, sprinkle each with 2 teaspoons of cheese and serve. Yields one muffin per serving.

Personal Notes:
Personal Notes:
POINTSŪ Value: 3
Servings: 4
Preparation Time: 12 min
Cooking Time: 10 min
Level of Difficulty: Easy

Treat Mom to breakfast in bed with this easy and elegant brunch which takes only minutes to make.




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