Eggs Florentine
This recipe is adapted from Giada DeLorentis
Ingredients
Vegetable oil cooking spray
4 slices bacon
3 tablespoons olive oil
1 shallot minced
3 cloves garlic, minced
5 cups (5 ounces) baby spinach
3/4 cup heavy cream
2/3 cup grated Romano cheese
1 tablespoon kosher salt
Freshly ground black pepper
1 tablespoon fresh lemon juice
4 eggs, at room temperature
2 tomatoes, trimmed and cut into 1-inch thick slices
Directions
Put an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Spray a baking sheet with vegetable oil cooking spray.
Arrange the bacon in a single layer on the prepared baking sheet and bake until crispy, about 6 to 8 minutes. Remove from the oven and cool completely before crumbling into small pieces.
In a medium skillet, heat the olive oil over medium-high heat. Add the onion and cook, stirring frequently, until soft, about 5 minutes. Add the garlic and cook about 30 seconds. Add the spinach and cook until the spinach has wilted, about 1 to 2 minutes. Stir in the heavy cream and bring the mixture to a simmer. Cook, stirring occasionally, until the mixture thickens slightly, about 5 minutes. Remove the pan from the heat and stir in the cheese. Season with salt and pepper, to taste.
Fill a small saucepan with 3 inches of water. Add 1 tablespoon salt and the lemon juice. Bring the water to a simmer over medium heat. Crack an egg in a small bowl, taking care not to break the yolk. Slowly slide the egg into the water. Using a wooden spoon, carefully stir the water around the egg. Cook for 2 to 2 1/2 minutes until the white has set and the yolk is still soft. Using a slotted spoon, remove the egg from the water and drain on paper towels. Repeat with the remaining eggs.
To serve, place a tomato slice on each salad plate and season with salt and pepper. Spoon 1/4 of the spinach sauce over the tomato slice. Top with a poached egg and sprinkle with the crumbled bacon
Happy cooking!
