Chef Mark Sylvester

'Til We Eat Again

Eggs Florentine

by

Komatsuna Eat Asia Japanese Spinach Salad Spinach

I’ve enjoyed cooking eggs since my first professional job as a cook, frying 100’s of eggs a day. This recipe takes two simple ingredients, eggs and spinach and turns them into a lovely breakfast, or paired with a salad for brunch.
Eggs Florentine
 
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This is a simple combination of eggs and spinach into something that elevates both.
Author:
Recipe type: Breakfast
Cuisine: American
Serves: 1 serving
Ingredients
  • 1 Bag of freshly washed spinach - you can use bunched spinach if you wish, allot one bunch per order, and wash very well
  • 1 t extra virgin olive oil per bunch of spinach
  • 2 eggs per person
  • 1 T of white vinegar
  • Salt and Pepper
  • Nutmeg, or garnish
Instructions
  1. Put 2 quarts of water on to boil, add the vinegar, this keeps the egg white from spreading during the poaching process.
  2. Put two eggs out about an hour in advance to bring them to room temperature - they poach more evenly when you do this. It's optional.
  3. Gently crack the eggs and put them into the boiling water. Set a timer for 3 minutes.
  4. In a saute pan, turn heat to medium and add the olive oil
  5. When hot, drop in the spinach and quickly toss and stir for about a minute until the spinach is wilted. Set aside
  6. On a warmed plate, put the spinach into a small pile, spread wide enough to provide a nest for the poached eggs.
  7. When the eggs are done to your liking, soft = 3 minutes, hard = 6 minutes, use a slotted spoon or strainer to remove them gently and place them on top of the spinach.
  8. Salt and pepper the eggs and put a sprinkle of nutmeg across the entire dish
Notes
Variations.
If you have a bit of a white sauce or leftover Alfredo Sauce you can stir about 2 tablespoons into the Spinach. This makes it a Creamed Florentine.