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, drainedOr 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 EggsOr 2 cups egg substitute
1/2 Cup Parmesan cheese
1/4 Teaspoon paprika
1/4 Teaspoon pepper
For gluten free (GF): No changes. Check all ingredients to ensure they are gluten free.


Steps:Directions: Critical Control Point /Quality Assurance
1Brown onion in olive oil in large lidded skillet
2Add spinach, evaporated milk, sour cream, salt and imitation crab meat
3Heat through. Add pepper and salt
4With large spoon, make indentation in mixture and slide in eggs
5Cover and cook on low until eggs are cooked to correct temperatureCook until internal  end temperature is 160 ° degrees F.
6Sprinkle 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.

Jacqueline Larson M.S., R.D.N. and Associates