YOUR SOLIN GENERATED RECIPE
Eggs Florentine with Creamy Spinach
Whole eggs poached in a velvety bed of savory creamed spinach and garlic, finished with a hint of warm nutmeg.
INGREDIENTS
3 large eggs
1 cup liquid egg whites
2 cup fresh baby spinach
0.5 cup low-fat cottage cheese
0.5 tbsp ghee
1 clove garlic
0.25 tsp sea salt
0.25 tsp black pepper
0.13 tsp ground nutmeg
1 tsp fresh chives
PREPARATION
In a high-speed blender, combine the low-fat cottage cheese, sea salt, black pepper, and ground nutmeg until the mixture is completely smooth and creamy.
Place a large non-stick skillet over medium heat and melt the ghee.
Add the minced garlic to the skillet and sauté for about 30 seconds until fragrant but not browned.
Add the fresh baby spinach to the pan and toss frequently until the leaves are just wilted.
Pour the blended cottage cheese mixture and the liquid egg whites into the skillet, stirring gently to combine with the spinach until the sauce begins to thicken.
Use a spoon to create three small wells in the spinach mixture and carefully crack one whole egg into each well.
Cover the skillet with a tight-fitting lid and cook for 3 to 5 minutes, or until the egg whites are fully set and the yolks are cooked to your desired level of runniness.
Remove from heat and sprinkle with freshly chopped chives before serving immediately.