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Composition - Eggs Florentine:
- Provide 4 Eggs
- Give 1 Tablespoon white vinegar
- Take 6 Ounces spinich Fresh
- Need 1 Clove of garlic Ffresh
- Need 1/2 Cup Milk
- Require 1/2 Cup Heavy Cream
- Give 3 Pinchs of Black Pepper Ground
- Provide 1 Tablespoon for Butter
- Make ready 4 for Buttermilk Biscuits Refrigerated Canned
- Provide 1 Tablespoon - All Purpose Flour
- Need 1 Ounce - cheese Gruyere or good melting
Eggs Florentine steps:
- Preheat oven 375 degrees. Bake 4 buscuits on middle shelf for 15 min. Heat a sauce pan melt butter and add flour slowly. Keep stirring for 3/4 minutes on med/low heat. Add milk and bring to boil. Add heavy cream and a pinch of salt and pepper. Reduce it by stiring - about 5 minutes and add cheese.
- Saute spinich in butter in a Pan. About 4 minutes. Use a 10"Pan with cover. Fill up with 1" water. Bring it to boil add 1 TB vinegar and pinch of salt. Break 4 eggs in a Ramkin (bowl). Add eggs slowly to the water and cover. Turn off heat. Remove after exactly 5 minutes. Don't open cover or peak.
- Place Biscuits in deep Plate. Add Spinich. Add Sauce and top it with 2 eggs. Little pinch of salt and pepper and enjoy.
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