Quick ‘n’ Easy Eggs Florentine

Makes 4 Servings

2 packages (9 to 10 oz. each) frozen creamed spinach

2 tablespoons dehydrated vegetable mixture (soup greens)

Water

4 eggs

2 tablespoons croutons

Paprika, optional

1. Remove spinach from cooking bags. Place in medium saucepan. Cover and cook over medium heat about 2 to 4 minutes.

2. Break spinach apart with fork. Add dehydrated vegetable mixture. Cover. Continue cooking, stirring occasionally until heated through, about 5 to 7 minutes. Keep warm.

3. In saucepan or deep omelet pan or skillet, bring 2 to 3 inches of water to boiling. Reduce heat to keep water gently simmering. Break cold eggs, one at a time, into medium bowl. Holding bowl close to water’s surface, slip eggs, one by one, into water.

4. Cook until whites are completely set and yolks begin to thicken but are not hard, about 5 minutes. With slotted spoon, lift out eggs. Drain in spoon or on paper towels and trim any rough edges, if desired. Spoon reserved warm spinach mixture onto platter.

5. Sprinkle with croutons. Top with poached eggs. Sprinkle with paprika, if desired.

This recipe and photo is used courtesy of the American Egg Board, www.incredibleegg.org

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