Gluten-Free Eggs Florentine

Ingredients:

4 large eggs
1 bunch fresh spinach, washed and stems removed
2 tablespoons gluten-free butter
2 tablespoons gluten-free all-purpose flour
1 cup milk (ensure it's gluten-free)
1/4 cup grated gluten-free Parmesan cheese
Salt and pepper to taste
1 tablespoon white vinegar
Gluten-free English muffins, toasted (for serving)
Paprika and fresh parsley for garnish (optional)

Instructions:

In a large skillet, melt 1 tablespoon of gluten-free butter over medium heat.

Add the washed spinach to the skillet and sauté until wilted, about 3-5 minutes. Season with a pinch of salt and pepper. Remove the spinach from the skillet and set it aside.

In the same skillet, melt the remaining 1 tablespoon of gluten-free butter over medium heat.

Sprinkle the gluten-free all-purpose flour into the skillet and whisk continuously to form a roux. Cook for about 2 minutes until it turns a light golden color.

Gradually whisk in the gluten-free milk, ensuring there are no lumps. Continue to cook and whisk until the sauce thickens, about 3-5 minutes.

Stir in the grated gluten-free Parmesan cheese and season the sauce with salt and pepper to taste. Remove from heat.

Fill a large, shallow saucepan with water and bring it to a simmer. Add the white vinegar to the simmering water.

One at a time, crack each egg into a small cup or ramekin. Carefully slide each egg into the simmering water. Poach the eggs for about 2-3 minutes for soft-poached eggs or longer for firmer yolks.

While the eggs are poaching, place a portion of sautéed spinach on each gluten-free toasted English muffin half.

Use a slotted spoon to remove the poached eggs from the water, allowing any excess water to drain off.

Place a poached egg on top of the spinach on each muffin half.

Pour the gluten-free Parmesan sauce over the poached eggs.

Optionally, garnish with a sprinkle of paprika and fresh parsley.

Serve your gluten-free Eggs Florentine immediately for a delicious and satisfying breakfast or brunch!