Quick and light eggs florentine

5
3
3
Smartpoints value per serving
Total Time
24 min
Prep
0 min
Cook
24 min
Serves
4
Difficulty
Moderate
To cut down on the prep time, the eggs and the spinach are cooked together in the oven, and we serve our delicious version of eggs florentine in a ramekin instead of on top of an English muffin to eliminate even more calories. A citrusy, light orange sauce, made of orange juice, cornstarch, butter, and scallions, replaces the typically fat-laden hollandaise. Frozen spinach is also used as an added convenience. But if you prefer to use fresh, it's no problem at all; simply rinse a 10-ounce bag of triple-washed spinach, leaving some water clinging to the leaves. Then dry-sauté the spinach until well wilted, which should take about a minute.

Ingredients

unsweetened orange juice

1 cup(s)

cornstarch

1 Tbsp

regular butter

½ Tbsp

uncooked scallion(s)

2 medium, sliced

chopped frozen spinach

10 oz, thawed and squeezed dry

ground coriander

½ tsp

table salt

½ tsp

black pepper

¼ tsp, coarsely ground

egg(s)

4 large

Instructions

  1. 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.
  2. 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.

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