Saturday, May 12, 2012

A Breakfast Treat—Eggs Florentine

An easy elegant breakfast treat for mothers day (or any day) that is also a healthy choice. The recipe is for 1, but its easy to double, or even increase to 4 servings.  (I made it for myself yesterday, but forgot to take a photo before I ate it.. but it does look pretty on the plate--the bright green of the spinach and the pure white of the egg--lovely contrast!)

This recipe makes use of frozen and prepared foods-but could easily be adapted to a fresher, more labor involved version—but I love how quick and easy it is to prepare with frozen vegetables—especial when making for 1 person. And there is almost no loss of vitamins with frozen vegetables.

One exception--I strongly recommend the real bacon bits from a jar—not only are these are easy, but they have less fat (and calories) than home cooked bacon. They also make portion control easy, too. There is just enough bacon to add flavor, with out addding too much saturated fat (and calories.

You should start with the best eggs—organic, or something like Egglands Best—with more omega 3's than run of the mill grocery store eggs, and better flavor, too. Fresh eggs are going to fit into the nests better too.

 Eggs Florentine (amounts for 1 serving—increase for more servings)

¼ to ½ cup chopped/diced onion (fresh or frozen)--I like onion and always use the greater amount.
1 cup frozen chopped spinach (2 to 3 time that amount by volume of fresh, chopped spinach)
1 tbsp. bacon bits—Use Real bacon bits--not fake soy bits.—the kind sold for/with salad fixing.
2 eggs
1 slice of whole wheat bread, toasted, and cut into points
 (or whole wheat melba toast, or whole wheat english muffin, toasted)
Pepper, vegetable spray 

Heat sauté/fry pan,(medium sized for 1, large or extra large for more servings)
Spray pan with vegetable spray and begin to sauté onions over medium high heat.
Add bacon bits, and cook till onion is just beginning to brown/caramelize, and bacon become fragrant. Meanwhile, defrost spinach in microwave (about ½ minute)
(Or microwave steam fresh, chopped spinach to wilt—1 to 2 minutes, depending on quantity)
Squeeze out excess moisture from spinach. Add spinach to onion/bacon mixture and stir well.
Form spinach mixture into a mound, then with the back of spoon or fork, hollow out two 'nests'

 –The mixture should look like a figure 8. (For more servings, make 1 nest per egg)
 Reduce heat to medium, and crack an egg into each nest.
 Cover, and cook till whites are just set—or till cook as you like them.
 (I like set whites, with slightly runny yolks)about 3 to 5 minutes.
But you can cook less, or more –depending on how well done you like your eggs.
Season with fresh ground pepper, serve with toast points, or on toasted English muffin.
No salt is required—the bacon has plenty.

Nutritional information per serving;  based on package info/approximately, and     Eggland Best eggs:

Calories: Eggs(2) -140, Vegetables- 5, Bacon-- 25; Total: 170
Carb's:  Eggs—0, Vegetables-2 +3 =5g, Bacon--0;Total: 5g
Fiber:  Eggs—0, Vegetables—15+ 25=40,Bacon—0; Total: 40gs
Calories from fat: Eggs(2)70,Vegetables—0 ,Bacon—15;Total: 85


Bread/English muffin (see package for details)
It's a little high in fat, but good eggs provide some Omega 3 fats.

1 comment:

zippiknits said...

Ohhhhh that looks delicious! It's a must try for us because we love eggs. Thanks 1 And Happy Mother's Day!