[Foodie Friday Recipe] Curried Eggs Florentine Mornay

Curried Eggs Florentine Mornay is tasty, healthy, and filling – great for a keto breakfast or lunch!

This delicious eggs Florentine recipe is both healthy and tasty, as well as keto-friendly. High in protein and healthy fats, you’ll also get anti-inflammatory benefits from the turmeric, and lots of iron from the spinach. It’s fancy enough for a special company breakfast or brunch, but light enough for a summer supper as well.

Be sure to use pastured eggs for the most health benefits. You may omit the cheese if you desire, but remember that the fat in the butter and cheese help your body absorb the turmeric. Black pepper also helps to make turmeric more bioavailable to your body, so be sure to add a pinch or two!

For even more of a nutritional punch, you may wish to pair this recipe with a cup of ashwagandha tea. According to TheTruthAboutCancer.com, “Consumed together, turmeric and ashwagandha offer significant support for joint and brain function and a healthy response to inflammation.”

Curried Eggs Florentine Mornay

Serves: 4
Time: 45 minutes

Ingredients:

    • 2 cups Mornay sauce (see recipe below)
    • 1 1/2 pounds fresh spinach, washed and tough stems removed
    • 1 ½ teaspoons of fresh grated turmeric (or ½ teaspoon ground turmeric)
    • 4 raw pastured eggs
    • Freshly ground pepper, to taste
    • Black or white sesame seeds for garnish, if desired
Mornay Sauce (Click here and scroll down for a flour-less version)
  • 4 tablespoons pastured butter
  • ¼ cup organic flour
  • 2 cups organic whole milk
  • 1 cup grated Gruyere cheese
  • Salt and freshly ground pepper, to taste
  • ¼ teaspoon each Dijon mustard and Worcestershire sauce, if desired for seasoning
  • Dash nutmeg (optional)

Instructions:

    1. Prepare mornay sauce and keep warm
    2. Preheat the oven to 400 degrees F
    3. In a pot of boiling water, cook spinach 2-3 minutes; Drain well and coarsely chop. In a medium bowl, stir the turmeric into ½ cup of the mornay sauce and mix in the spinach. Spread the spinach mixture in the bottom of four individual baking dishes or into a 1-1 ½ quart baking dish (an 8 x 8” inch would work well or a small rectangular baking dish)
    4. Make 4 depressions in the spinach and crack one raw egg into each; season generously with pepper. Pour the rest of the sauce over the spinach and eggs.
    5. Bake in the middle of the oven 15 minutes or until sauce is bubbling. Raise the heat to broil and cook 3-5 minutes longer or continue to bake for 5 more minutes. Serve as is or onto four individual plates. Sprinkle with sesame seeds, if desired.
Mornay Sauce Instructions:
(Yield: 2 cups)
  1. Heat the butter in a saucepan and stir in the flour. Cook, stirring with a wire whisk, until thoroughly blended, a few minutes.
  2. Slowly whisk in the milk and stir over medium-low heat until the mixture (called a roux) is smooth, slightly thick, and smells toasty, about 6-8 minutes. Don’t let it brown.
  3. Add the grated Gruyere and stir over low heat until melted. Season with mustard and Worcestershire sauce to taste, if desired.
Recipe Source: TheTruthAboutCancer.com

 

 

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