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Eggs Florentine with Orange and Dill Sauce

From the book
The Healthy Kitchen: Recipes for a Better Body, Life and Spirit by Andrew Weil, Rosie Daley

Eggs Florentine with Orange and Dill Sauce

The orange-dill sauce drizzled over the poached eggs has a faint fruit flavor due to the orange juice, a spiciness from the balsamic vinegar, and a hint of the exotic, penetrating flavor of turmeric-a spice relative of ginger. This dish makes a vibrant breakfast-colorful, easy, and healthy.


1 pound washed spinach, stems removed

Orange and Dill Sauce

  • 1 egg yolk or egg substitute
  • 1/4 cup freshly squeezed orange juice
  • 1 teaspoon balsamic vinegar
  • 2 teaspoons lemon juice
  • 1/2 teaspoon turmeric
  • 1/2 teaspoon salt
  • 3 tablespoons butter at room temperature
  • 2 teaspoons chopped fresh dill
  • 1 teaspoon white vinegar
  • 6 eggs
  • 3 English muffins, split in half
  • 2 beefsteak tomatoes, sliced

Fresh cracked black pepper (optional)


  1. Fill a medium pot with water and bring it to a boil.
  2. Drop in the washed spinach and cook for 3 minutes, stirring several times.
  3. Drain the spinach in a colander.
  4. Put a bowl or plate directly on top of the spinach, inside the colander, and press down to squeeze all excess water from the leaves.
  5. Cover and set aside.
  6. Fill the bottom of a double boiler halfway with water and place over medium heat.
  7. Set the top pot over the water and drop in the egg yolk.
  8. Add the orange juice and stir until blended.
  9. Stir in the balsamic vinegar and the lemon juice, then the turmeric, salt, and butter.
  10. Add 1 teaspoon of the dill and whisk until all the ingredients are thoroughly blended and the sauce has a thick creamy consistency (approximately 2 minutes).
  11. Remove the top part of the double boiler and set aside.
  12. Pour the white vinegar into the water in the bottom pot and heat it just to the boiling point.
  13. Gently crack the eggs one by one into the simmering water, and poach for 3 minutes.
  14. Remove the eggs with a slotted spoon and let the water drip from the spoon so they aren't watery.
  15. Transfer the eggs to a warm platter and cover.
  16. Toast the English muffins on the middle rack under the broiler.
  17. Remove them from the oven and put them on plates.
  18. Place 1 tomato slice on each muffin half and spoon 1/4 cup of the cooked spinach on top.
  19. Arrange 1 poached egg on top of that and drizzle a spoonful or so of the orange-dill sauce over everything.
  20. Sprinkle some of the remaining 1 teaspoon of chopped dill and black pepper (optional) over the sauce as garnish.
  21. Serve immediately.

Serves 6
Per serving:
Calories 236.2
Fat 12.5 g
Saturated fat 5.5 g (46.5% of calories from fat)
Protein 11.6 g
Carbohydrate 20.7 g
Cholesterol 266 mg
Fiber 2.6 g

Copyright © 2002 by Andrew Weil, M.D. and Rosie Daley.

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