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Eggs Florentine Bagels

  • Category: Sandwich
  • Submitted By:
  • Town/State: Sonora/CA

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


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.