Eggs Florentine is classically made as below but with Mornay sauce poured over the top. Although I truly love Mornay(cheese sauce made with Parmesan and another cheese)sauce, I wanted to go healthy, just for one morning. I added some grated cheese with the spinach so you won't miss the taste of cheese, yet feel just a little better leaving out the extra calories.
This recipe is just as delicious when you top a crispy hash brown with spinach and egg. However way you make it, you better double up because everyone else will take a bite.
For 4 people
- vegetable oil cooking spray
- 4 slices proscuitto, coarsely chopped
- 3 tablespoon(s) olive oil
- 1 teaspoon(s) minced garlic in oil
- 5 packed cups (5 oz) baby spinach*
- 2/3 cup(s) grated pecorino romano or parmesan cheese
- salt and pepper to taste
- 4 eggs, at room temperature
- english muffins, halved crosswise
Eggs Florentine Directions
- Place rack in the center of oven. Preheat to 400 degrees F. In a large skillet over medium-high heat, add 1 tablespoon oil. When hot, add the prosciutto and onion and cook, stirring frequently, until onions are soft, about 5 minutes.
- Add garlic and cook until fragrant, about 30 seconds. Add spinach. cook for 1 to 2 minutes, stirring frequently, until spinach has wilted. Remove pan from heat and stir in the cheese, salt and pepper to taste. Cover to keep warm.
- Fill a saucepan with 3 inches of water. Bring water to a simmer over medium heat. Crack an egg into a small bowl or cup, taking care not to break the yolk. Slowly slide egg into water. Cook for 1 1/2- 2 minutes, until white has set and yolk is still soft. Remove egg with slotted spoon onto separate bowl. Repeat with remaining eggs.
- Meanwhile, toast muffins until lightly browned and crisp.
- To serve: Place a muffin half on each of four plates. Spoon one-quarter of spinach on top. Set a poached egg on top of spinach and Buon appetito!
- *You can stem the spinach if desired, but I don't desire to, as referenced in photo.