Eggs Florentine Bagels
A well-rounded breakfast that won’t take too long, re-envision the bagel and hit your busy morning with a little extra spring in your step.
|1||Thomas’ Plain Bagels, split and toasted|
|2 1/2||Tbsp||All-purpose Flour|
|1 1/2||Cups||Milk, heated|
|1/2||Cup||Fresh Baby Spinach Leaves|
Melt butter in a small saucepan over moderate heat and whisk in flour. Cook, whisking constantly, for two minutes. Whisk in milk in a stream, until smooth. Simmer, whisking, until thickened, about three minutes and reduced to 1-1/4 cups. Keep warm, covered, off heat. Fill a medium skillet halfway with water and bring to a boil. Break eggs into separate teacups and pour into water. Cover skillet and remove from heat. Let eggs sit for about 4 minutes until whites are set. Place bagels on serving plates and top each with 1/4 of spinach, using a slotted spoon top with a poached egg and 1/4 of sauce. Serve immediately.