Poacher’s Delight
Creamed spinach is one of those old-fashioned, homey dishes, perfect with roast beef. But here it becomes the base for a simple Eggs Florentine. Serve this for brunch or an easy Sunday supper and forget the beef.
And don’t fret about poaching eggs. The secret to a perfectly poached egg is to have the water at a happy simmer. That means more than just barely simmering but definitely not close to a boil. You want pea-sized bubbles bursting through at a steady pace.
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Eggs Florentine
Active Work Time: 15 minutes * Total Preparation Time: 25 minutes
2 (6-ounce) bags baby spinach
1/4 cup (1/2 stick) butter, divided
1 onion, minced
3 tablespoons flour
3/4 cup chicken or vegetable broth
1 cup milk
Salt, pepper
Dash ground nutmeg
1 cup fresh bread crumbs
1 tablespoon white vinegar
6 eggs
6 thick slices French bread, toasted
Place the spinach in a microwave-safe bowl, cover with plastic wrap and cook until just wilted, about 4 minutes. Set aside.
Bring a saucepan of water to a simmer. Meanwhile, melt 3 tablespoons of butter in a large saucepan over medium heat. Add the onion and cook, stirring until softened, about 3 to 4 minutes. Sprinkle the flour over the onion and cook another 2 minutes, until the flour has lost its raw taste. Add the broth, milk, salt and pepper to taste and the nutmeg. Cook, stirring, about 3 minutes. Stir in the spinach and cook just to heat through, about 2 minutes. Keep warm.
Melt the remaining 1 tablespoon of butter in a small skillet over medium-high heat. Add the bread crumbs and cook, stirring, until golden and crisp, about 2 minutes. Set aside while you poach the eggs.
Add the vinegar to the simmering water, then break 1 egg into a small bowl and slide it into the water. Repeat with another egg. Cook the eggs, 2 at a time, until the whites are set and the yolks look slightly pink, 3 minutes. Remove the eggs with a slotted spoon.
To assemble, place 1 piece of toast on each of 4 plates. Divide the spinach on top of each slice, then top with a poached egg. Sprinkle with the bread crumbs.
6 servings. Each serving: 431 calories; 749 mg sodium; 233 mg cholesterol; 17 grams fat; 8 grams saturated fat; 53 grams carbohydrates; 17 grams protein; 4.39 grams fiber.
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MENU
Eggs Florentine
Citrus Salad
SHOPPING LIST
French bread
Chives
1 grapefruit
2 oranges
2 bags baby spinach
STAPLES
Bread crumbs
Butter
Chicken or vegetable broth
Eggs
Flour
Milk
Nutmeg
Olive oil
Onion
Sherry vinegar
White vinegar
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GAME PLAN
30 minutes before: Make citrus salad, toast bread.
25 minutes before: Microwave spinach, mince onion, bring water to a simmer for eggs.
15 minutes before: Begin making creamed spinach.
10 minutes before: Poach eggs.
Just before serving: Assemble Eggs Florentine.
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Citrus Salad
Active Work and Total Preparation Time: 5 minutes
1 large grapefruit
2 large oranges
1 tablespoon olive oil
1 tablespoon Sherry vinegar
2 teaspoons chopped chives
Peel the grapefruit and oranges and remove any white pith. Break the fruit into sections and place in a large bowl. Toss with the olive oil, vinegar and chives. Chill until needed.
6 servings. Each serving: 62 calories; 0 sodium; 0 cholesterol; 2 grams fat; 0 saturated fat; 10 grams carbohydrates; 1 gram protein; 1.24 grams fiber.