Split and toasted English
muffins are each topped with sliced tomato, cooked spinach, a
poached egg and tarragon sauce.
Eggs
Florentine
- 1 (10-ounce) package frozen
chopped spinach, cooked and drained well
1/2 cup mayonnaise
3 tablespoons water
1 tablespoon lemon juice
1 teaspoon prepared mustard
1/4 teaspoon tarragon
1/8 teaspoon ground white pepper
1 tomato, sliced
3 English muffins, split and toasted
6 large eggs
1/8 teaspoon paprika
- In a saucepan, combine
mayonnaise, water, lemon juice, prepared mustard, tarragon, and
white pepper; stir until smooth. Cook over low heat, stirring
constantly, for about 3 to 4 minutes.
- Meanwhile, divide sliced
tomato among toasted english muffins. Place the spinach on top
of the tomato slices and top with poached eggs. Drizzle the tarragon
sauce over the eggs, then sprinkle with paprika.
Makes 6 servings.
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