Eggs Florentine

I've made my version of eggs florentine forever - so long I don't even remember how I came up with doing it this way - when I google for actual recipes some are served over english muffins or toast; some have wilted spinach and hollandaise sauce; others have mushrooms, prosciutto, etc. For what it's worth this is what I do, and we love it! 

Ingredients:

• creamed spinach, heated thru (either purchase in frozen section or make your own, see below)
• poached eggs
• swiss cheese (or other white cheese that melts nicely), thin slices or shredded

Directions: 

For each serving: spread a spoonful of hot creamed spinach in a shallow bowl or larger ramekin. Top with a poached egg or two, sprinkle with cheese or lay cheese slices over the eggs, pop under the broiler until the cheese melts. 

not my photo but wanted you to have an idea
what it looks like, image found here

Giada De Laurentiis has a recipe on the food network that looks good - she places a tomato slice on each plate, topped with creamed spinach and poached eggs, then sprinkled with crumbled cooked prosciutto. I will try adding tomato to my standard version. 

This is a simple and quick dish if you can find frozen creamed spinach - if you can't I'm copying and pasting a recipe below that I found at cafedelites.com

INGREDIENTS

• 16 ounces (450 g) baby spinach leaves, washed and dried
• 1/3 cup unsalted butter, divided
• 1 an onion, chopped
• 3 cloves garlic, finely chopped or minced
• 4 tablespoons all-purpose flour
• 1 cup milk, or half and half
• 1 pinch ground nutmeg, optional
• 1 pinch of cayenne pepper,optional
• Salt and pepper, to taste
• 2 tablespoons of grated parmesan cheese, to serve

INSTRUCTIONS

• Melt 1/4 cup of butter in a medium-sized pot over medium heat. Whisk in the flour and cook for a couple of minutes until light golden. Add in the onion and cook until transparent (about 2-3 minutes), then add the garlic and cook until fragrant (about 30 seconds). 
• Pour in the milk (or half and half), whisking constantly until the white sauce thickens (about 5 minutes). Season with salt, pepper, nutmeg and cayenne (If using). If the sauce is too thick, add another 1/4 cup of milk to the sauce, whisking it through until reaching your desired thickness.
• For the spinach: melt the remaining butter in a separate pan, and add spinach in batches, wilting each batch before adding the next, until all spinach is wilted. (Add a small spoon of water if the pan gets too dry.)Alternatively: Cook the spinach in a pot of boiling water for just one minute; then immerse in a cold water bath to stop the cooking process. Squeeze out any excess water from the leaves and set aside. Season the cream sauce with salt, pepper, nutmeg and cayenne. Add wilted spinach to the cream sauce, stirring gently to combine. Sprinkle with parmesan cheese and serve immediately.

NOTES

*Instead of fresh spinach, you can use 1 x 16 ounce package of frozen chopped spinach. Thaw and squeeze dry before adding to the sauce.
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