Creative Culinary Solutions
Poached Eggs Florentine
This recipe for a classic and indulgent brunch is a true crowd pleaser.
| Difficulty: | 10/20 |
| Yield serving: | 10 |
| Preparation time: | 15 minutes |
| Cooking time: | 15 minutes |
Preparation
- Prepare the Cheese Sauce according to package directions. Reserve and keep warm.
- Pour olive oil in a small sauce pan on medium high heat.
- Sauté the onions until translucent. Add the spinach until wilted. Season with salt and pepper.
- Place on a plate or in an individual casserole dish. Reserve and keep warm.
- In the same pan, melt butter and saute the green onions for 2 minutes.
- Add the cheese sauce, sour cream, bacon bits, lime juice and Tabasco sauce. Adjust the seasoning with salt and pepper.
- Place the warm poached eggs on top of the sauteed spinach and top it with the cheese and sour cream sauce.
- Garnish with a sprig of parsley and a cherry tomato.
Serve over an english muffin or a thick slab of fresh, crusted bread.
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Ingredients
- 350 mL (1-1/2 cups) of prepared Instant Cheese Sauce Mix
- 350 mL (1-1/2 cups) of olive oil
- 40 mL (3 tbsp) of onions, diced
- 3 L (12 cups) of spinach
- 250 g (1 cup) of butter
- 300 mL (1-1/4 cups) of green onion, thinly sliced
- 250 mL (1 cup) of sour cream
- 20 slices of bacon, cooked, crispy, diced
- 50 mL (10 tsp) of lime juice
- 20 drops of Tabasco sauce
- 20 poached eggs, yolk still runny and warm
- Parsley as garnish
- Cherry tomato as garnish
- Salt and pepper to taste
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