Tonawanda News

Features

March 11, 2013

YANKEE CHEF: A great weekend breakfast

Tonawanda News — Eggs Florentine is classically made as below but with Mornay sauce poured over the top. Though I truly love Mornay — cheese sauce made with Parmesan and another cheese — sauce, I wanted to go healthy, just for one morning. I added some grated cheese with the spinach so you won’t miss the taste of cheese, yet feel just a little better leaving out the extra calories.

This recipe is just as delicious when you top a crispy hash brown with spinach and egg. However way you make it, you better double up because everyone else will take a bite.

Eggs Florentine

Vegetable oil cooking spray

4 slices prosciutto, coarsely chopped

3 tablespoon olive oil

1 teaspoon minced garlic in oil

5 packed cups (5 ounces) baby spinach*

2/3 cup grated Pecorino Romano or Parmesan cheese 

Salt and black pepper

4 eggs, at room temperature

English muffins, halved crosswise

Place rack in the center of oven and preheat to 400 degrees. 

In a large skillet over medium-high heat, add 1 tablespoon oil. When hot, add the prosciutto and onion and cook, stirring frequently, until onions are soft, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Add spinach. cook for 1 to 2 minutes, stirring frequently, until spinach has wilted. Remove pan from heat and stir in the cheese, salt and pepper to taste. Cover to keep warm.

Fill a saucepan with 3 inches of water. Bring water to a simmer over medium heat. Crack an egg into a small bowl or cup, taking care not to break the yolk. Slowly slide egg into water. Cook for 1 1/2 to 2 minutes, until white has set and yolk is still soft. Remove egg with slotted spoon onto separate bowl. Repeat with remaining eggs.

Meanwhile, toast muffins until lightly browned and crisp.

To serve place a muffin half on each of four plates. Spoon one-quarter of spinach mixture on top. Set a poached egg on top of spinach and Buon appetito!

* You can stem the spinach if desired, but I don’t care to, as referenced in photo.

Jim Bailey is the author of "The Yankee Chef" cookbook, and writes from his home kitchen in Bangor, Maine. He can be reached at theyankeechef@aol.com.

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