Saturday, September 13, 2014

(Bastardized) Eggs Florentine

Traditionally, eggs florentine is a dish comprised of a poached egg on wilted spinach, on toast, and served with mornay or hollandaise sauce.  It's a variation of eggs benedict.  And quite delicious!


But, it's a bit too complicated to make, especially when we're in a bit of a rush at breakfast time. 


Keep the main ingredients and bastardize it.


1. Serve the toast on the side
2. Skip the sauce and use grated cheese
3. Skip poaching and "fry" the egg with the spinach.
4. Eat in about 15 minutes.

(I actually saw this dish in one of my cookbooks, but now that I'm trying to find it, I can't remember which cookbook!  So I'm winging it!)

Here is the recipe:

1 large onion, sliced
300 to 400 grams spinach
2 eggs, medium or large
salt and pepper, to taste
parmesan cheese, grated

In an 8-inch non-stick pan, saute the onion until soft and fragrant.  Add the spinach and a pinch of salt and toss.  Cover the pan, cook until spinach is wilted (check occasionally and stir; add a tablespoon or two of water IF necessary).  Move the spinach around to make 2 "holes".  Pour an egg in each "hole"; sprinkle salt and pepper (to taste, with a light hand!!!)  Cover and cook until the eggs are of desired doneness.  Sprinkle parmesan (and/or bacon bits...) on top.

Breakfast is served!

(I specify medium or large size eggs because I used the super large and as the dish shows, the eggs are a bit too big!)

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