Joined: 25 Aug 2006
|Posted: Mon May 05, 2008 12:43 pm Post subject: Eggs Florentine
|Serves 2 - bigger serves would require more spinach etc.
1 bunch of spinach - either english spinach or silverbeet (chard), with stalks removed, washed well and chopped. Here in Australia, if I was using a bunch of silverbeet I'd only need 1/2 bunch because the bunches of silverbeet sold here are huge compared to the bunches of English spinach. OR 1 box of frozen chopped spinach.
fresh eggs - 2 per person
salt, pepper, nutmeg
Steam/microwave spinach (or cook in big pot) until wilted. Drain well.
Make up some white sauce (see corned beef recipe). For 2 serves, 1 cup of sauce should be enough, for bigger serves, double white sauce quantity.
Poach your eggs until whites are set but yolks still runny. If you add a dash of vinegar to the water it will help keep the whites together but fresh eggs are better for poaching rather than older eggs because the white stays firm instead of shredding.
When spinach is cooled enough to handle (but still warm), squeeze handfuls of it to get out as much water as possible.
Lay spinach in a heat proof serving dish - eg a gratin dish is ideal. Season with salt, pepper & nutmeg.
Put poached eggs on top of spinach. Pour over white sauce and sprinkle grated cheese over the top. Grill (broil) until cheese is brown and bubbly.
This makes a nice light dinner or lunch - the spinach, creamy cheesey sauce & eggs work very well together. Just make sure you get as much water out of the spinach as possible - otherwise you get this watery glop at the end which spoils the dish.
"If wishes were horses, beggars would ride." Dreams, however, are a different matter - you should have a whole stable full of those.