Easy Eggs Florentine 10 oz Frozen chopped spinach thawed overnight in the refrigerator; squeezed dry
8 lg Eggs; beaten
2 ts Dried basil
1/4 ts Salt
1/4 ts Black pepper
1/2 c Grated Parmesan cheese
2 Plum tomatoes; diced
Begin by preparing the eggs. While the cheese is melting in the last
step. toast English muffins and slice oranges. Arrange the eggs,
muffins and oranges on separate plates or on a single large platter.
Pass apple butter to spread on the muffins instead of regular butter.
Add eggs, basil, salt and pepper to large, lightly oiled nonstick
skillet over medium-high heat. Cook, stirring with spatula, until
eggs are almost set. Reduce heat to medium low.
Add spinach to eggs, working quickly with fork to break up spinach
and mix into eggs.
Add cheese; stir to combine. Top with tomatoes. Cover pan and remove
from heat. Let stand until cheese melts, about 5 minutes. Makes 4
servings. Easy Eggs Florentine printer friendly version located here.
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