Reviews (1)        Add Rating & Review     8 Ratings   5 star values:        4    4 star values:        2    3 star values:        2    2 star values:        0    1 star values:        0                Martha Stewart Member     Rating: Unrated       04/09/2017   Looks great!     

Back to Egg Florentine Breakfast Sandwich All Reviews for Egg Florentine Breakfast Sandwich - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Gallery Egg Florentine Breakfast Sandwich Credit: Standard Recipe Summary Servings: 1

Ingredients Ingredient Checklist 1 teaspoon unsalted butter 1 teaspoon all-purpose flour 2 tablespoons whole milk 3/4 teaspoon Dijon mustard 2 ounces baby spinach, roughly chopped (2 cups) Coarse salt and ground pepper 1 English muffin, split and lightly toasted 1 ounce sliced Canadian bacon 1 large egg

Gallery Egg Florentine Breakfast Sandwich Credit: Standard

Recipe Summary Servings: 1

Egg Florentine Breakfast Sandwich      Credit: Standard  

Egg Florentine Breakfast Sandwich

Credit: Standard

Egg Florentine Breakfast Sandwich

Recipe Summary Servings: 1

Recipe Summary

Servings: 1

Servings: 1

1

Ingredients

Ingredients

  • 1 teaspoon unsalted butter 1 teaspoon all-purpose flour 2 tablespoons whole milk 3/4 teaspoon Dijon mustard 2 ounces baby spinach, roughly chopped (2 cups) Coarse salt and ground pepper 1 English muffin, split and lightly toasted 1 ounce sliced Canadian bacon 1 large egg

Directions

In a small saucepan, melt butter over medium. Whisk in flour and cook until bubbling, about 20 seconds, then whisk in milk, mustard, and 1 tablespoon water. Cook, whisking, until mixture is thickened and smooth, 1 minute. Add spinach and cook, stirring, until spinach is wilted and coated, 1 to 2 minutes. Season with salt and pepper and spoon onto bottom half of English muffin.

In a small nonstick skillet, cook bacon over medium until crisp and golden brown at edge, about 3 minutes, flipping once. Place bacon on top of spinach mixture. Return pan to heat and add egg. Cook until white is set but yolk is still runny, 2 to 3 minutes. Season to taste with salt and pepper and place on top of bacon. Sandwich with muffin top and serve immediately.

Reviews (1)

 Add Rating & Review     8 Ratings   5 star values:        4    4 star values:        2    3 star values:        2    2 star values:        0    1 star values:        0        

   Martha Stewart Member     Rating: Unrated       04/09/2017   Looks great!   

Reviews (1)

Add Rating & Review     8 Ratings   5 star values:        4    4 star values:        2    3 star values:        2    2 star values:        0    1 star values:        0       

Add Rating & Review

8 Ratings 5 star values: 4 4 star values: 2 3 star values: 2 2 star values: 0 1 star values: 0

8 Ratings 5 star values: 4 4 star values: 2 3 star values: 2 2 star values: 0 1 star values: 0

8 Ratings 5 star values: 4 4 star values: 2 3 star values: 2 2 star values: 0 1 star values: 0

  • 5 star values: 4 4 star values: 2 3 star values: 2 2 star values: 0 1 star values: 0

    Martha Stewart Member     Rating: Unrated       04/09/2017   Looks great!  
    

    Martha Stewart Member

    Rating: Unrated 04/09/2017

Looks great!

Rating: Unrated

All Reviews for Egg Florentine Breakfast Sandwich

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Egg Florentine Breakfast Sandwich

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest