Eggs Florentine Recipe
Poached eggs, toasted English muffins with creamed spinach, served with onion strings
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Ingredients
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Main Ingredients
Method
Preparation Steps
Prepare the Creamed Spinach
In a pan, melt the butter over medium heat. Add the fresh spinach and sauté until wilted. Pour in the heavy cream, and season with salt, black pepper, and nutmeg. Cook until the mixture thickens slightly, then set aside.
Toast the English Muffins
Cut the English muffins in half and toast them until golden brown. Set aside.
Poach the Eggs
Bring a pot of water to a gentle simmer. Crack each egg into a small bowl, then gently slide into the water. Poach for about 3-4 minutes or until the whites are set but yolks remain runny. Remove with a slotted spoon and set on a paper towel.
Prepare the Onion Strings
Slice the onion into thin rings. Dredge the rings in flour and season with salt. Heat the oil in a frying pan and fry the onion rings until golden brown. Remove and drain on paper towels.