Eggs Seafood Florentine
Portion Size: ¾ C
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 2 Tablespoons olive oil | |
| 1 onion, chopped | |
| 2 Packages, defrosted chopped spinach, drained | Or Use 4 cups fresh spinach |
| 1 (14 oz.) can nonfat evaporated milk | |
| 1 (8oz.) light sour cream | |
| 1 teaspoon salt | |
| 1 Pound of imitation crab meat | |
| 8 Eggs | Or 2 cups egg substitute |
| 1/2 Cup Parmesan cheese | |
| 1/4 Teaspoon paprika | |
| 1/4 Teaspoon pepper |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | Brown onion in olive oil in large lidded skillet | |
| 2 | Add spinach, evaporated milk, sour cream, salt and imitation crab meat | |
| 3 | Heat through. Add pepper and salt | |
| 4 | With large spoon, make indentation in mixture and slide in eggs | |
| 5 | Cover and cook on low until eggs are cooked to correct temperature | Cook until internal end temperature is 160 ° degrees F. |
| 6 | Sprinkle with paprika, pepper and Parmesan cheese |
Time Temperature Sensitive food. . Food safety Standards: hold food for service at an internal temperature above 135° F. Do not mix old product with new.
Posted in Breakfast and Egg Recipes, Breakfast Entree
