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Gluten Free Eggs Florentine
Prep time
Cook time
Total time
Gluten Free Eggs Florentine
Author: Jan Withington
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
- Preheat oven to 375 degrees.
- 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.
- 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.
- 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.
- 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.
- Bake for 20 to 25 minutes until hot and bubbly. Serve
