Recipe: Eggs Florentine bagels

Eggs Florentine bagels


  • 2 plain bagels, split and toasted
  • 2 tbsp unsalted butter
  • 1½ tablespoons all-purpose flour
  • 1½  cups milk, heated
  • 4 large eggs
  • ½  cup fresh baby spinach leaves


  1. Melt butter in a small saucepan over moderate heat and whisk in flour.
  2. Cook, whisking constantly, for two minutes.
  3. Whisk in milk in a stream, until smooth.
  4. Simmer, whisking, until thickened, about three minutes and reduced to 1¼ cups.
  5. Keep warm, covered, off heat.
  6. Fill a medium skillet halfway with water and bring to a boil.
  7. Break eggs into separate teacups and pour into water.
  8. Cover skillet and remove from heat.
  9. Let eggs sit for about 4 minutes until whites are set.
  10. Place bagels on serving plates and top each with ¼ of spinach, using a slotted spoon top with a poached egg and ¼ of sauce.
  11. Serve immediately.

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