Ingredients with Measurements:
- 4 large eggs
- 4 slices of whole wheat bread
- 1 bunch of asparagus, trimmed
- 2 tablespoons of unsalted butter
- 2 tablespoons of all-purpose flour
- 1 cup of milk
- 1/2 cup of grated Parmesan cheese
- 1/4 teaspoon of salt
- 1/4 teaspoon of black pepper
- 1/4 teaspoon of nutmeg
- 2 cups of fresh spinach leaves
Special equipment needed:
- Large skillet
- Medium saucepan
- Toaster
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Bring a medium saucepan of salted water to a boil. Add the asparagus and cook for 3-4 minutes, or until tender. Drain and set aside.
3. In a large skillet, melt the butter over medium heat. Add the flour and whisk until smooth. Cook for 1-2 minutes, or until lightly golden.
4. Gradually whisk in the milk and cook for 3-4 minutes, or until the sauce thickens.
5. Add the Parmesan cheese, salt, pepper, and nutmeg. Stir until the cheese is melted and the sauce is smooth.
6. Add the spinach leaves to the sauce and stir until wilted.
7. Toast the bread slices until lightly browned.
8. Place the toast on a baking sheet. Top each slice with some of the spinach sauce.
9. Place the asparagus on top of the sauce.
10. Crack an egg into a small bowl and gently pour it over the asparagus.
11. Repeat with the remaining eggs.
12. Bake for 12-15 minutes, or until the egg whites are set and the yolks are still runny.
13. Serve immediately.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Temperature:
375°F
Serving size:
4 servings
Nutritional information:
Calories: 316
Fat: 16g
Saturated Fat: 8g
Cholesterol: 214mg
Sodium: 589mg
Carbohydrates: 23g
Fiber: 4g
Sugar: 5g
Protein: 20g
Substitutions for ingredients:
- Whole wheat bread can be substituted with any bread of your choice.
- Asparagus can be substituted with broccoli or green beans.
- Parmesan cheese can be substituted with any hard cheese of your choice.
- Spinach can be substituted with kale or Swiss chard.
Variations:
- Add some diced ham or bacon to the spinach sauce for a meatier version.
- Use poached eggs instead of baked eggs.
- Top with some chopped fresh herbs, such as parsley or chives.
Tips and tricks:
- Make sure to trim the asparagus before cooking.
- Use fresh spinach leaves for the best flavor.
- Crack the eggs into a small bowl before pouring them over the asparagus to avoid breaking the yolks.
- Serve immediately to prevent the eggs from overcooking.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
Reheat in the oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Serve on a plate with a side of fresh fruit or a small salad.
Garnishes:
Top with some chopped fresh herbs, such as parsley or chives.
Pairings:
Pair with a glass of orange juice or a cup of coffee.
Suggested side dishes:
Fresh fruit or a small salad.
Troubleshooting advice:
- If the sauce is too thick, add a little more milk to thin it out.
- If the eggs are overcooked, reduce the baking time or lower the oven temperature.
Food safety advice:
Make sure to cook the eggs until the whites are set and the yolks are still runny to avoid any risk of foodborne illness.
Food history:
Eggs Florentine is a classic brunch dish that originated in France in the 19th century. It typically consists of poached eggs on a bed of spinach and topped with hollandaise sauce.
Flavor profiles:
This dish is savory and creamy, with a hint of nutmeg and Parmesan cheese.
Serving suggestions:
Serve for brunch or as a light lunch or dinner.
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