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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.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- 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.
Poached Egg Accessories
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