Eggs Florentine Bagels
In classic French cuisine, Florentine is a term used for a dish that contains a bed of spinach and—usually—mornay or cheese sauce. Enjoy a Florentine the Thomas’ way.
2 Thomas'® Plain Bagels, split and toasted
2 tablespoons unsalted butter
1 1/2 tablespoons 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 2 minutes. Whisk in milk in a stream, until smooth. Simmer, whisking, until thickened, about 3 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.