Friday, June 3, 2011

Eggs (sorta) Florentine

With the spinach from my CSA I decided to make something like eggs florentine. The only problem was I have never had eggs florentine, I didn't know what it was supposed to look or taste like. I did know that it used sauteed spinach. So I really just make some sauteed spinach and served it with eggs. Sorta florentined.

Sauteed Spinach:
2 tablespoons unsalted butter
2 tablespoons finely chopped spring onion
2 tablespoons finely chopped garlic
1 pound spinach, washed, tough stems removed
Salt and pepper to taste
Pinch grated nutmeg

For the sauce:
1 tablespoon butter
1 1/2 tablespoons all-purpose flour
1 cup milk
1/8 teaspoon salt
Pinch of pepper
Pinch freshly grated nutmeg
1 ounce grated cheese, such as Swiss or Gruyere

Two eggs, over easy
1 English muffin, toasted

To saute spinach:
~Melt the butter in a large skillet over medium-high heat. Add the onions and saute for 1 minute. Add the garlic and saute for one additional minute. Add the spinach and saute, stirring to wilt and combine with the onions and garlic. Season with salt, pepper and nutmeg to taste.

For the sauce:
~In a small saucepan melt the butter over medium-high heat. Add the flour and cook, stirring constantly, about 1 minute. Slowly whisk in the milk and continue to whisk until the sauce thickens and comes to a boil, about 2 to 3 minutes. Reduce the heat to a simmer and season with the salt, pepper and nutmeg. Allow to simmer for 2 to 3 minutes. Stir in the cheese and whisk until melted.

To assemble:
~Split English muffin and toast. Top each side with the over easy egg. Combine the spinach and the sauce and mix to combine. Pour over eggs and English muffin and serve immediately.

recipe by:The Good Wife

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