Poached Eggs Florentine

I love eggs for breakfast and always welcome a new way to dress up eggs. I had wanted to try this recipe for a while and finally decided to try it when we have a little bit more time on the weekends. Another big reason for me wanting to try this was: I had never poached eggs before! I was a bit intimidated by the idea of poaching eggs… I don’t know why. I have enjoyed many poached eggs before at restaurants, and I had always put off making my own at home. I now regret that I didn’t try this recipe even sooner, because this dish was absolutely fabulous! If you love eggs, spinach and cheese–this one is a must try! But I must warn you, this is not exactly a “light” recipe, with all of the cheeses used. I also discovered that poaching egg was not as bad as it sounds–really, try this recipe! You will not be disappointed.

Adapted from Appetizers Finger Food Buffets and Parties

Ingredients

1-1/2 lbs spinach

2 tbsp butter

4 tbsp heavy cream

Pinch of freshly grated nutmeg

Salt, and granulated black pepper

For the topping

2 tbsp butter

1/4 cup all-purpose flour

1-1/4 cups hot milk

Pinch of ground mace

1 cup grated Gruyere Cheese

4 eggs

1 tbsp grated Parmesan cheese, plus shavings to serve

Directions

Cut off any tough stalks, then wash the spinach in cold water and drain well. Place them in large pan with very little water. Cook over a medium heat, for 3-4 minutes, or until wilted and tender, then drain thoroughly and chop finely. Return the spinach to the pan, add the butter, cream and grated nutmeg and season to taste with salt and pepper, then heat gently, stirring occasionally. Spoon the spinach mixture into the base of one large or four small gratin dishes.

To make the topping: heat the butter in a small pan, add the flour and cook, stirring constantly, for 1 minute to make a paste. Gradualy blend in the hot milk, beating well as it thickens to break up any lump. Cook for 1-2 minutes, stirring constantly. Remove the pan from the heat and stir in the mace and three-quarters of the Gruyere.

Preheat the oven to 400 deg F. Poach the eggs one at a time. When complete, slowly place one poached egg on top of spinach. Cover with the cheese sauce and sprinkle with the remaining Grueyere and the grated Parmesan. Bake for 10 minutes or until golden. Serve immeadiately with Parmesan shavings.

Yield: 4 servings