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Eggs Florentine Recipe

Updated on April 5, 2013

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5 stars from 5 ratings of 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!

Source

Ingredients for the Base:

This dish requires "Sauce Mornay" to finish it, a recipe you can find right here:  http://charronschatter.hubpages.com/hub/Sauce-Mornay-Style
This dish requires "Sauce Mornay" to finish it, a recipe you can find right here: http://charronschatter.hubpages.com/hub/Sauce-Mornay-Style

Recipe (for base) in Rebus

steam spinach
steam spinach
place in linen cloth or cheese cloth
place in linen cloth or cheese cloth
roll it up, & squeeze out as much water as possible
roll it up, & squeeze out as much water as possible
like so
like so
press spinach between paper towels & set aside
press spinach between paper towels & set aside
gather your processor, mushrooms & shallots for the next step
gather your processor, mushrooms & shallots for the next step
process shallots, dice mushrooms by hand
process shallots, dice mushrooms by hand
If using turkey, cook now and use pan juices to saute mushrooms & shallots
If using turkey, cook now and use pan juices to saute mushrooms & shallots
cook until shallots are transclucent
cook until shallots are transclucent
add chopped, dried spinach & mix thoroughly
add chopped, dried spinach & mix thoroughly
Form muffin-sized patties & place on wax paper on cutting board.
Form muffin-sized patties & place on wax paper on cutting board.
grill muffins in butter
grill muffins in butter
best way to poach is by the measure, I find
best way to poach is by the measure, I find
a dash of white vinegar helps the eggs not stick
a dash of white vinegar helps the eggs not stick
stack order: muffin, turkey, spinach patty, egg & Sauce Mornay. (or not, for you vegetarians out there!)
stack order: muffin, turkey, spinach patty, egg & Sauce Mornay. (or not, for you vegetarians out there!)
Now grab your pre-made Sauce Mornay, and drizzle as little or as much as you like--no surprise I like a lot!
Now grab your pre-made Sauce Mornay, and drizzle as little or as much as you like--no surprise I like a lot! | Source

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:

  1. Steam spinach until wilted.
  2. Cool by running water over it before attempting to remove moisture.
  3. 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!)
  4. Roll up spinach like a stogie.
  5. Wring out roll like you mean it. (above sink, obviously)
  6. 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!
  7. Grab your bella mushrooms & shallots & head to the cutting board & food processor!
  8. 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!)
  9. 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--->
  10. -->saute mix of bellas & shallots! After a minute or so, check plate with turkey cutlets on it, & tilt oozing juices into the sauté, too.
  11. Once these veggies are tender, retrieve abandoned spinach and add by ripping into pieces. Blend thoroughly.
  12. 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.
  13. 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.
  14. Time for the eggs". Cracking individual units into a measuring cup, before dropping into gently boiling water yields a better return of whole yolkage.
  15. 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!
  16. 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.
  17. Grab your Sauce Mornay, and drizzle as little or as much as you like.
  18. 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!

Source

Comments

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    • peachpurple profile image

      peachy 4 years ago from Home Sweet Home

      i love your spinach burger. Popeye would fall in love with you! Voted up

    • CharronsChatter profile image
      Author

      Karen Robiscoe 4 years ago from California

      Thank you so much!! You really ARE a peach! The spinach makes it good for you, and you know...cheese sauce. What else do you need to know but: cheese sauce. Have a great day, cupcake!! Thank you for your ideas and support. :)

    • nArchuleta profile image

      Nadia Archuleta 4 years ago from Denver, Colorado

      I love your writing style -- especially the play on words. The pics are glorious, too.

    • CharronsChatter profile image
      Author

      Karen Robiscoe 4 years ago from California

      Thank you VERY much, @nArchuleta. I figure, we all know our ingredients--why not have a lil fun, too? Plus, the recipe works "off paper", so to speak..;) although paper is so passe, anymore, I expect any modification of that phrase is, too.

      Have a rockin' evening!

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