Quick and light eggs florentine
Unsweetened orange juice
2 medium, sliced
Chopped frozen spinach
10 oz, thawed and squeezed dry
¼ tsp, coarsely ground
- Preheat the oven to 350°F. Whisk together the orange juice and cornstarch in a bowl. Melt the butter in a small saucepan over medium heat. Add the scallions and cook until limp and translucent, then add the orange juice mixture and cook until the sauce is thick and clear, 6–7 minutes. Reduce heat to low to keep the sauce warm.
- Combine the spinach, coriander, salt, pepper, and 1/2 cup of the orange sauce in a bowl. Put 3 tablespoons of the mixture into each of 4 (3/4-cup) ramekins, creating wells in the centers. Break an egg into each well. Put the ramekins on a baking sheet and bake until the eggs are set, 16–17 minutes. Spoon about 2 tablespoons of the remaining sauce over each.