Eggs Florentine with Mushrooms and Spinach Recipe

More Than 100 Breakfast and Brunch Recipes From The Essential Egg To The Perfect Pastry, Shipped Right to Your Door

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More Than 100 Breakfast and Brunch Recipes From The Essential Egg To The Perfect Pastry, Shipped Right to Your Door

Eggs Florentine with Mushrooms and Spinach Recipe

Eggs Florentine with Mushrooms and Spinach is a delicious and nutritious breakfast dish full of protein and nutrients. The spinach and mushrooms serve as a flavorful and nutrient-dense foundation for the poached eggs, which are topped with a creamy and savory sauce.

Ingredients

4 eggs
4 slices toasted bread
1/4 cup grated parmesan cheese
1/4 tsp black pepper
1/4 tsp salt
1 cup sliced mushrooms
1 tablespoon olive oil
1 cup of milk
4 cups spinach
1 tbsp all-purpose flour

Time Needed

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

Instructions

Warm the olive oil in a large skillet over medium heat.
Sauté the mushrooms for 5-7 minutes, or until tender and golden brown.
Cook, stirring occasionally, until the spinach is wilted, about 2-3 minutes.
Melt butter in a separate small saucepan over medium heat.
Whisk in the flour for 1-2 minutes, or until the mixture turns a light golden color.
Add the milk gradually, whisking constantly to avoid lumps.
Cook until the sauce thickens, about 5-7 minutes.
Stir in the Parmesan cheese, salt, and black pepper to the sauce.
Poach the eggs for 3-4 minutes in simmering water, until the whites are set but the yolks are still runny.
To assemble, place a toasted bread slice on each plate.
Sprinkle the spinach and mushroom mixture on top of each slice.
Place a poached egg on top of each serving and drizzle with sauce.
Serve right away.