Recipe
POACHED EGGS FLORENTINE
Serves: 6
Preparation time: 30 minutes If they like it, it serves 6 otherwise
Cooking time: 20 minutes
Totaltime: 50 minutes Hollandaise may be substituted with cream sauce. Sprinkle with grated Swiss cheese and brown under broiler.
Ingredients
- 10 ounces fresh or frozen spinach
- 1 cup medium-thick cream sauce
- 6 toasted muffin halves
- 6 artichoke bottoms, cooked
- 1 cup Hollandaise
- 6 poached eggs
Preparation
-
Cook and drain spinach, pressing dry. Mix spinach with cream sauce. Spoon cream spinach over toasted muffins.
Place steamed artichoke bottoms on top of spinach. Top with the hot poached eggs. Spoon the warm hollandaise sauce over eggs.
main ingredients:
type of dish:
cuisine:
France
specific recipes:
Chef-recipe
season and occasion: Easter
Type of meal:
brunch
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