Eggs Florentine Bagels

Eggs Florentine Bagels


  • 2 Thomas’ Plain Bagels, split and toasted
  • 2 tablespoons unsalted butter
  • 1 1/2 tablespoons all-purpose flour
  • 1 1/2 cups milk, heated
  • 4 large eggs
  • 1/2 cup fresh baby spinach leaves


  1. Melt butter in a small saucepan over moderate heat and whisk in flour. Cook, whisking constantly, for two minutes.
  2. Whisk in milk in a stream, until smooth. Simmer, whisking, until thickened, about three minutes and reduced to 1 1/4 cups.
  3. Keep warm, covered, off heat.
  4. Fill a medium skillet halfway with water and bring to a boil.
  5. Break eggs into separate teacups and pour into water. Cover skillet and remove from heat. Let eggs sit for about 4 minutes until whites are set.
  6. Place bagels on serving plates and top each with 1/4 of spinach, using a slotted spoon top with a poached egg and 1/4 of sauce.
  7. Serve immediately.

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