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Eggs Florentine

Chef admin | Restaurant

This slimmed-down recipe is every bit as satisfying as the calorie-laden classic.


  • Serves: 6 main dish servings
  • Vegetarian: ---
  • Preparation Time: 25 minutes
  • Cusine: ---
  • Difficulty: ---
  • Meal Type: ---
  • Main Ingredient: ---
  • Dish Type: Egg Dishes
  • Main Cooking Method: ---
  • Season/Occasion: ---
  • Recipe

    Ingredients

    • 16 oz. precooked Polenta
      1 1/2 cups Milk
      1 tblsp. Cornstarch
      1/2 tsp. Salt
      1 pinch Cayenne pepper
      4 oz. Canadian-style bacon
      10 oz. frozen, chopped, thawed and squeezed dry Spinach
      1/4 cup grated Parmesan cheese
      6 lg. Eggs

    Directions

    1. 1) Preheat oven to 400 degrees F. Grease shallow 2 1/2-quart casserole. Cut polenta log crosswise in half, then cut each half lengthwise into 3 slices. Place polenta slices in single layer in casserole. Bake polenta slices 15 minutes or until heated through. Top each polenta slice with 1 slice bacon; return to oven and bake 5 minutes longer. Keep warm.

      2) Meanwhile, in 2-quart saucepan, with wire whisk, mix milk, cornstarch, salt, ground red pepper, and 1/2 cup water until blended. Cook over medium-high heat until mixture thickens and boils; boil 1 minute, stirring. Stir in spinach and Parmesan; heat through.

      3) Poach eggs: In 12-inch skillet, heat 1 1/2 inches water to boiling over medium-high heat. Reduce heat to medium to maintain water at a gentle simmer. Break cold eggs, 1 at a time, into cup; holding cup close to surface of water, slip in each egg. Cook eggs 3 to 5 minutes, until whites are set and yolks begin to thicken. With slotted spoon, lift out each egg; quickly drain in spoon on paper towels.

      4) To serve, place a bacon-topped polenta slice on each of 6 plates. Spoon spinach mixture over bacon and polenta; top each with a poached egg. Serve immediately.

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