eggs florentine


The cold and dreary weather continues as does my craving for something green on a daily basis.  Spinach does a pretty good job of satisfying that craving.  In salads, with beans and here, with eggs.


I spotted this recipe in the newest Bon Appetit one evening and made it the very next night for dinner.  And for lunch two days after that.  And then again this morning, for breakfast.


Cook spinach until it wilts, add scrambled eggs, cook until almost done, toss in parmesan and top with a few sprinkles of crushed red pepper.  Enjoy for breakfast, lunch or dinner.


eggs florentine
serves 1

recipe notes:  Bon Appetit mentions many ways to customize this.  I think they’re all delicious ideas: a dollop of sour cream to finish, a spoonful or two of salsa or even a bit of pesto mixed in at the end.  And of course, eggs can always use hot sauce.

2 large eggs
kosher salt
blake pepper, freshly ground
1 Tablespoon olive oil (or butter, or a combo)
3 cups baby spinach
1-2 Tablespoons grated Parmesan or Pecorino
crushed red pepper flakes

Whisk the eggs in a small bowl.  Season with salt & pepper and set aside.

Heat olive oil in a medium nonstick skillet over medium heat.  Add spinach and cook, tossing, until wilted, about 1 minute.

Add eggs; cook, stirring occasionally, until just set, about 1 minute.  Stir in Parmesan.  Sprinkle with crushed red pepper.

nutritional information:  270 calories, 17 g fat, 6g saturated fat, 440mg cholesterol, 10g carbohydrates, 3g dietary fiber, 0g total sugar, 18g protein, 910mg sodium

source: Bon Appetit, February 2013



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