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Poached eggs florentine A recipe from <a href="https://www.wefacecook.com/international/cuisine/France">France</a> {, {,and 197 countries in the world sharing their cultural heritage through food. Become a contributor. Facebook Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon BLT Icon TV Icon Close Icon Sorted BLT/Search Icon
Poached eggs florentine | wefacecook.com Poached eggs florentine | wefacecook.com
Recipe

POACHED EGGS FLORENTINE

Serves: 6
If they like it, it serves 6 otherwise  - thinking face emoji
Preparation time: 30 minutes
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.

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