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The mediterranean ecookbook

Poached eggs florentine

Hollandaise may be substituted with cream sauce. Sprinkle with grated Swiss cheese and brown under broiler.
Prep Time 30 minutes minutes
Cook Time 20 minutes minutes
Servings 6 minutes

Ingredients

  • For the Poached eggs florentine:

  • 10 ounces fresh or frozen spinach
    1 cup medium-thick cream sauce
    6 toasted muffin halves
    6 artichoke bottoms, cooked
    1 cup Hollandaise sauce
    6 poached eggs

    • Directions

    • 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.

    Find it online:

    https://pageturnercookbooks.com/mediterranean