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Sunday, May 13, 2012

poached eggs Florentine

eggs on toast w/ spinach

Mother’s Day Brunch

I’m not really sure if this is the right name for the delicious dish I ate for Mother’s Day brunch this morning, but I think that “Florentine” in egg dishes generally means it contains spinach. Dan and Meredith asked what I wanted, and I requested poached eggs on toast, with fresh eggs from my friend Mara’s chickens. But I was dreaming of a layer of creamy yummy spinach in between the buttered toast and the perfectly cooked (runny-yolked) poached egg. So I pulled out a recipe from Crescent Dragonwagon’s Passionate Vegetarian for country spinach that I’ve made before, and modified it to make my breakfast fantasy a reality. I didn’t have hollandaise sauce, but I didn’t need it, because of the runny yolk and the creamy spinach. YUM!! This recipe is really not that time-consuming, and it’s really healthy, too! It would make a great, speedy dinner!

eating my egg!

runny yolk

Poached Eggs Florentine

The Spinach

1 tablespoon olive oil
1 large yellow onion, finely chopped
2 cloves garlic, minced
About half of a large 2.5-pound bag of spinach from Costco
¼ cup grated Parmesan cheese
1/3 cup plain Greek yogurt (or drained regular plain yogurt)
Salt, pepper, and grated nutmeg

The Egg & Toast

Fresh eggs
Whole-grain bread for toast
Butter (optional)

Heat a medium saucepan of water to the boil (this will be for the eggs, later.) Slice your bread. Heat the olive oil in a large nonstick skillet over medium high heat. Add the onions and sauté until golden. Add the garlic and sauté for another minute.  Turn the burner up to high, and add as much spinach as the skillet will hold, and stir and flip the spinach over until it has wilted enough to add more spinach. Keep doing this until all the spinach has been wilted down. Stir and cook for a little while until most of the liquid has evaporated—maybe 3 to 5 minutes. Turn the heat off, and stir in the Parmesan cheese and yogurt . Season to taste with salt, pepper, and nutmeg. Cover the spinach to keep it warm while you make the eggs and toast.

Poach your egg in just barely simmering water so the middle is still runny, and toast your bread at the same time. Butter your toast if you’d like. Put the toasted bread on a plate, layer a thick pile of spinach on the toast, then perch the poached egg on the top. Sprinkle with salt and pepper, and serve immediately.

 


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