Eggs Florentine Recipe

From Dorothy McNett's Recipe Book.

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Eggs Florentine

From Dorothy McNett's recipes at This makes from 4 - 6 servings.

1 bunch fresh spinach (about 5 - 6 cups), or 1 package (10 oz.) frozen chopped spinach
2 tablespoons extra virgin olive oil
2 green onions, thinly slivered
2 cloves garlic, finely diced
1/4 teaspoon ground nutmeg
3/4 cup heavy cream
1/4 - 1/2 teaspoon sea salt
freshly ground pepper, as desired
2/3 cup freshly grated Pecorino Romano cheese
4 - 6 eggs
1 - 2 tomatoes, sliced about 3/4 inch thick
4 - 5 slices prosciutto, very finely diced

Rinse fresh spinach and tear into bite-sized pieces. Place in glass batter bowl and cover with a glass or ceramic plate. Cook in microwave 3 minutes; set aside. If using frozen spinach, cook about 4 to 5 minutes, until just barely cooked; stir and set aside. Heat olive oil in a heavy bottomed skillet, adding onion, garlic and nutmeg and cook and stir about 3 minutes. Stir in cream, salt, and pepper and simmer gently 3 - 4 minutes to thicken slightly. Add the spinach and cheese and blend thoroughly. Divide mixture evenly into 4 - 6 custard cups or individual casseroles, saving about 1/4 cup or so for trimming. Break 1 egg into the center of each custard cup. Pierce each egg yolk gently with a fork to allow steam to escape (the yolk will not run). Cover evenly with remaining sauce. Arrange dishes on a glass or ceramic plate. Cover loosely with waxed paper. Cook in microwave at medium power (power level 5) for 4 to 6 minutes, until eggs are cooked to your liking. Place a slice of the tomato on individual serving plates and carefuilly put on the cooked eggs. Sprinkle with prosciutto and serve.

Recipe created 1995-01-01.

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