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.
| Amount | Measure | Ingredients |
|---|---|---|
| 1 | Thomas’ Plain Bagels, split and toasted | |
| 2 | Tbsp | Unsalted Butter |
| 2 1/2 | Tbsp | All-purpose Flour |
| 1 1/2 | Cups | Milk, heated |
| 4 | large | eggs |
| 1/2 | Cup | Fresh Baby Spinach Leaves |
Directions:
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.
