Saturday, November 10, 2012

Eggs florentine (light version)

Ohmygoodness, where has the past week gone? Here is a much overdue recipe post, just in time for those of you reading this on a pre-brunch Saturday morning to build up an appetite.

As a foodie, I've got expensive taste. Pricey ingredients like vanilla beans, saffron and pomegranate seeds have found their way into recipes on this blog. A couple of weeks ago, I nixed tofu stir fry dinner plans in favour of lobster tails when B and I found ourselves at Costco during their seafood roadshow. (B will tell you I actually started hopping with excitement). But like everyone else I've noticed food prices rising rather quickly and so now we eat vegetarian one or two nights a night. It helps keeps our food budget in check and I'm told vegetarian is good for the environment. This recipe is a lighter version of traditional eggs Florentine. With some fruit on the side, it's substantial enough to make a healthy and filling breakfast-for-dinner. Serves 2.

To make eggs and vegetables:
Heat a large pan half-filled with simmering water and 1T vinegar to a simmer. Gently break 4-6 eggs into pan, then cook for 3-4 minutes, spooning the hot water over the yolks. Once cooked, gently remove the eggs with a slotted spoon and drain on a paper towel.

Drain water from pan, then heat 1T margarine and 1T olive oil over medium-high heat. Add 6 sliced white mushrooms and saute for 1-2 minutes. Add several large handfuls of rinsed baby spinach (may need to be done in batches) to mushrooms. Cook until just wilted, then drain and pat dry. Season with pepper to taste. Note: The original recipe calls for leeks and spinach.

To make sauce:
Mix 2T cornstarch to a paste with a little milk in a small mixing bowl. Pour 1 1/4 cups low-fat milk into a saucepan and bring to a boil. Stir the boiling milk into the cornstarch mixture, then pour back into the saucepan. Bring to a boil, stirring regularly. Once it has thickened, simmer for a couple of minutes. Remove from heat, stir in 50g grated Gruyรจre cheese and season with nutmeg and pepper. 

To bake:
Preheat the broiler. Spread the vegetables in a large ovenproof dish, make hollows using the back of a spoon, then place an egg in each hollow. Spoon the cheese sauce over top and top with paprika. Broil until the top starts to brown. Serve with toast.

Recipe source: Cook Smart for a Healthy Heart cookbook


  1. Looks both healthy and delicious. Yum!

  2. This seriously looks so amazing!



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