Eggs Florentine Recipe
Vote for Eggs Florentine!
Your Nugget of Nutritional Info for this post:
Spinach is the star of this horse & buggy show! And not just because his gal Olive Oyl is making a cameo, either.
It's loaded with nutrients, so many there's even some preceded by the interesting prefix: "phyto". Not just a misspelled dog moniker, "phyto" is derived from the Greek and means: "plant". So you know the 13+ number of cancer-fighting flavonoids spinach provides comes straight from Mama Nature. Vites: K, C, B2 & B6 tag along, too, and so many minerals it's damn near a dig! So g'head! Dig into this heart-healthy green!
The Results!
Ingredients for the Base:
Recipe (for base) in Rebus
Cook Time
Prep time: 20 min
Cook time: 20 min
Ready in: 40 min
Yields: 2 dishes--NOTE: time is for Base ingredients only!
Ingredients
- 1 lb spinach, washed & in the bag
- 4 eggs, free-range is great!
- 4 English muffins
- ½ lb. turkey breast cutlets, (optional)
- 1 cup Sauce Mornay, recipe for this is on site!
- 2-3 shallots, diced
- 4-6 oz bella mushrooms, diced
- 2-3 TBSP. butter or butter substitute
- 2-3 TBSP. olive oil
- salt & pepper to taste
How to Do it:
- Steam spinach until wilted.
- Cool by running water over it before attempting to remove moisture.
- Squeeze out excessive water above sink, and place spinach "wad" on clean linen towel, or cheesecloth. (I think linen is best for this, and any old napkin will do--a clean one, though!)
- Roll up spinach like a stogie.
- Wring out roll like you mean it. (above sink, obviously)
- Press dessicated (looking) wad between two, double-thick paper-towels, and set aside. I usually freshen the first set of paper towels, too, but I am Type A!
- Grab your bella mushrooms & shallots & head to the cutting board & food processor!
- Go ahead and process the shallots to a dice, but dice the more delicate bellas by hand. (she still won't smile!) Set aside. (she'll find a wolfboy!)
- If you're using turkey in your Eggs Florentine, now's the time to cook that goose. Put a mix of butter & oil into frying pan, and heat until sizzling. Place lightly salted, muffin-sized cutlets into pan. Cook @2 minutes each side, depending on size & thickness. Remove from pan, set aside onto plate--not towel, to catch the drips from them as they cool. Reserve pan juices & oils in which to--->
- -->saute mix of bellas & shallots! After a minute or so, check plate with turkey cutlets on it, & tilt oozing juices into the sauté, too.
- Once these veggies are tender, retrieve abandoned spinach and add by ripping into pieces. Blend thoroughly.
- Remove from heat, and form into patties. Place patties on wax paper on top of cutting board, and set aside. TIP: this is a good time to start heating your poaching water.
- Heat butter to sizzling & grill muffins. Place on plate, and begin Florentine "stack". The order is important: stack muffin, then turkey breast, and then spinach patty...to this point, though it will finish with egg & Sauce Mornay. Once stacked, set aside.
- Time for the eggs". Cracking individual units into a measuring cup, before dropping into gently boiling water yields a better return of whole yolkage.
- Add a splash of white vinegar to the water before adding the eggs--if you have it. This helps the whites set, and prevents sticking. Poach to desired doneness--I like just past easy!
- Let's wrap up this stack, shall we? To recap: So far, you have your: muffin, topped with turkey, topped with spinach patty, now place the egg on top of the spinach patty.
- Grab your Sauce Mornay, and drizzle as little or as much as you like.
- Sprinkle nutmeg, and voilà! Voilà in Italian, though, which I can't be certain Google Translate is translating accurately...so, you know...buon appetito, and..look over there! ;)
Yum!
