Eggs Florentine Plus

Serves: 4

Jacklyn McClure

1 January 1970

Based on User reviews:

48

Spice

54

Sweetness

52

Sourness

43

mins

Prep time (avg)

4.6

Difficulty

Ingredients:

30 g

Dried Porcini Mushrooms

3 tbsps

Butter

1

Spinach (10-ounce package ready-cut fresh, stems trimmed)

1 cup

Onion (chopped)

2 tbsps

All-Purpose Flour

2 tbsps

Whipping Cream

340 g

Smoked Turkey Breast (cut into 1/2-inch cubes)

6

Eggs

1 cup

Grated Parmesan Cheese

1

Bread (toasted country-style)

Directions:

1

Rinse porcini under running water; place in bowl

2

Bring broth to boil in medium saucepan

3

Pour over porcini

4

Let stand until soft, about 30 minutes

5

Melt 1 tablespoon butter in large nonstick skillet over medium-high heat

6

Add spinach and stir until wilted, about 3 minutes

7

Arrange spinach in bottom of 13x9x2-inch glass baking dish

8

Melt remaining 2 tablespoons butter in heavy medium saucepan over medium-high heat

9

Add onion and sauté until tender, about 5 minutes

10

Add flour, stir 1 minute

11

Gradually whisk in mushrooms with their soaking liquid and cream

12

Boil until sauce thickens, whisking constantly, about 3 minutes

13

Mix in turkey

14

Season to taste with salt and pepper

15

Preheat oven to 400°F

16

Crack eggs open over spinach, spacing evenly

17

Spoon turkey mixture around eggs, leaving yolks exposed

18

Sprinkle Parmesan over

19

Bake until eggs are just set, about 15 minutes

20

Serve with toasted bread

21

Rinse porcini under running water; place in bowl

22

Bring broth to boil in medium saucepan

23

Pour over porcini

24

Let stand until soft, about 30 minutes

25

Melt 1 tablespoon butter in large nonstick skillet over medium-high heat

26

Add spinach and stir until wilted, about 3 minutes

27

Arrange spinach in bottom of 13x9x2-inch glass baking dish

28

Melt remaining 2 tablespoons butter in heavy medium saucepan over medium-high heat

29

Add onion and sauté until tender, about 5 minutes

30

Add flour, stir 1 minute

31

Gradually whisk in mushrooms with their soaking liquid and cream

32

Boil until sauce thickens, whisking constantly, about 3 minutes

33

Mix in turkey

34

Season to taste with salt and pepper

35

Preheat oven to 400°F

36

Crack eggs open over spinach, spacing evenly

37

Spoon turkey mixture around eggs, leaving yolks exposed

38

Sprinkle Parmesan over

39

Bake until eggs are just set, about 15 minutes

40

Serve with toasted bread