Gluten Free Eggs Florentine

 

 

Gluten Free Eggs Florentine
 
Prep time
Cook time
Total time
 
Gluten Free Eggs Florentine
Author:
Recipe type: Breakfast
Serves: 6
Ingredients
  • 1 pound fresh spinach leaves, washed
  • 4 tablespoons unsalted butter, plus more for greasing
  • ⅓ cup toasted pine nuts
  • 1 cup white button mushrooms, sliced
  • 6 green onions, chopped
  • 6 eggs, poached
  • 3 tablespoons Orgran Gluten Free All purpose plain flour
  • 1 teaspoon Colman's Mustard Powdered - gluten free
  • 1¼ cups milk, warmed
  • 1 cup shredded sharp cheddar cheese
  • salt and pepper
  • 2 tablespoons Heinz white vinegar - gluten free
Instructions
  1. Preheat oven to 375 degrees.
  2. Shake off excess water from the spinach, put in a large saucepan over medium heat with only the water clinging to the leaves. Sprinkle with a little salt. Cover and cook for 2 to 3 minutes, or until wilted. Drain, pressing down excess liquid, then place in a greased ovenproof dish.
  3. In a small saucepan, heat 1 tablespoon butter over medium heat, add the mushrooms and cook for 2 minutes, stirring frequently. Add the pine nuts and green onions and cook for 2 minutes. Season with salt and pepper. Spread over the spinach.
  4. Fill a skillet with 1½ inch water and bring to a boil. Add 2 tablespoons of vinegar. Reduce the heat to a gentle simmer. Carefully break an egg into the water. Add the remaining eggs and cook for 4-5 minutes, or until set. Carefully remove with a slotted spoon. Arrange the eggs on top of the spinach mixture.
  5. Melt the remaining butter in a saucepan and stir in the flour. Cook for 2 minutes, then remove from heat and slowly add the milk and stir. Return to the heat and cook, stirring continuously until the mixture thickened. Add the mustard and ½ cup of the cheese. Continue stirring until the cheese has melted. Season with salt and pepper. Pour the mixture over the eggs, completely covering them. Sprinkle with the remaining cheese.
  6. Bake for 20 to 25 minutes until hot and bubbly. Serve

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