Eggs Florentine Recipe - by egourmetstore

Recipes, Articles, Gourmet Shoppe and More

Home
Green Living!
Healthy Pregnancy
Food In The News
Free Recipe eBooks
Bookmark Us
Legal - Terms of Service

Appetizer Recipes
Appetizer Cold Recipes
Appetizer Hot Recipes
Barbecue Recipes
Beef Recipes
Beverage Recipes
Biscuit Recipes
Biscotti Recipes
Bread Recipes
Bread Machine Recipes
Breakfast Recipes
Cake Recipes
Candy Recipes
Casserole Recipes
Beef Casserole Recipes
Chicken Casserole Recipes
Pork Casserole Recipes
Veggie Casserole Recipes
Cheese Cake Recipes
Chicken Recipes
Christmas Recipes
Cocktails Recipes
Condiment Recipes
Crab Recipes
Crepe Recipes
Crock Pot Recipes
Custard Recipes
Dessert Recipes
Dips Recipes
Doughnut Recipes
Egg Recipes
Eggplant Recipes
Fish / Seafood Recipes
French Toast Recipes
Fruit Recipes
Jello Recipes
Fourth of July Recipes
Grilled Beef Recipes
Grilled Pork Recipes
Icing Recipes
Leftover Turkey Recipes
Main Dish Recipes
Muffin Recipes
Nuts Recipes
Omelette Recipes
Oysters Recipes
Pasta Recipes
Pasta Salad Recipes
Pastry Recipe
Pie Recipes
Pizza Recipes
Pop Corn Recipes
Pork Recipes
Potato Recipes
Quick Bread Recipes
Restaurant Recipes
Salad Recipes
Sandwich Recipes
Salsa Recipes
Sauce Recipes
Scallops Recipes
Scone Recipes
Shrimp Recipes
Side Dish Recipes
Soup / Stew Recipes
Spread Recipes
Sweet Bread Recipes
Thanksgiving Recipes
Tofu Recipes
Turkey Recipes
Waffle Recipes
Yeast Bread Recipes
Yogurt Recipes

Rate Recipe

Review Recipe

Printer Friendly

Eggs Florentine

Contributed by :Admin
Recipe Rating   :Unrated
Prep Time         :Not Specified
Cals/Serving    :333

Ingrediants

2 bunches spinach -- blanched
2 teaspoons shallots -- finely diced
1 cup Cream Sauce -- see recipe
Salt and pepper -- to taste
8 large California Fresh Eggs
1 cup shredded Gruy?re
2 tablespoons shallots -- minced
2 tablespoons butter -- clarified
1 cup white wine
1 pinch white pepper
1/2 teaspoon clam base
1 tablespoon unsalted butter
1 cup heavy cream
1 tablespoon corn starch

Preparation

Saut? spinach with shallots. Add 1/2 cup cream sauce, salt and pepper and blend. Arrange on bottom of four serving dishes.

Poach eggs; set on top of spinach. Top each set of eggs with remaining cream sauce. Garnish with shredded Gruy?re cheese.

Saut? shallots in clarified butter. Add wine, pepper and clam base. Reduce to 1/4 cup. Add butter and cream blended with corn starch. Heat until thickened.