Recipe: Eggs Florentine in a Flash
Apr. 14th, 2012 08:37 pm![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
neadodsI've slightly amended one of the NYTimes spinach recipes and come with an (almost) perfect eggs florentine that took about 10 minutes. The sauce is runny, so next time it'll be a roux instead of butter and wine.
In a very small pot, bring a tablespoon of butter and about 1/2 - 2/3 a cup of white wine to a boil. Turn down and toss about half a pound of spinach in. Cover and turn to medium or medium-low heat.
Let the spinach steam for a minute or two, then uncover stir up. (In the roux version, this is where I'll be scattering in some flour.) When all the spinach has wilted down, poke a couple of holes into it and crack an egg into each one. Cover again and let sit for 3-4 minutes, depending on how you like your eggs poached.
When they're done, slide everything into a deep dish. Scatter parmesan cheese on top. (Something with a little crunch may not go awry - possibly toasted breadcrumbs?
I ate it with some of M's biscuits; an excellent meal that whipped up nigh onto instantly.
In a very small pot, bring a tablespoon of butter and about 1/2 - 2/3 a cup of white wine to a boil. Turn down and toss about half a pound of spinach in. Cover and turn to medium or medium-low heat.
Let the spinach steam for a minute or two, then uncover stir up. (In the roux version, this is where I'll be scattering in some flour.) When all the spinach has wilted down, poke a couple of holes into it and crack an egg into each one. Cover again and let sit for 3-4 minutes, depending on how you like your eggs poached.
When they're done, slide everything into a deep dish. Scatter parmesan cheese on top. (Something with a little crunch may not go awry - possibly toasted breadcrumbs?
I ate it with some of M's biscuits; an excellent meal that whipped up nigh onto instantly.
