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Eggs Florentine
Sauteed Spinach, recipe follows
Mornay Sauce, recipe follows
Crispy Potato Cakes, recipe follows
4 large eggs
1 tablespoon white vinegar
1 teaspoon salt
Freshly ground black pepper
2 tablespoons finely chopped fresh parsley leaves
Preheat oven to 200 degrees F.
Prepare the Sauteed Spinach and keep warm while you prepare the
remaining components. Prepare the Mornay Sauce and keep warm while
you prepare the remaining components. Prepare the Crispy Potato
Cakes and keep warm in the oven while you poach the eggs.
To poach the eggs: break the eggs into individual saucers or cups.
Fill a medium skillet halfway with water. Add the vinegar and salt
and bring to a boil. Pour eggs into water, cover the skillet and
remove from the heat. Allow to sit 4 to 5 minutes. When the eggs are
ready, divide the potato cakes evenly between 2 dinner plates and
top each with some of the creamed spinach. Remove the eggs from the
skillet with a slotted spoon and gently place on top of the creamed
spinach and potato cakes. Season with salt and freshly ground black
pepper, to taste. Ladle some of the Mornay Sauce over the eggs and
spinach, garnish with parsley, and serve.
Sauteed Spinach:
2 tablespoons unsalted butter
2 tablespoons finely chopped shallots
1 pound spinach, washed, tough stems removed
Salt and freshly grated white pepper
Pinch grated nutmeg
Melt the butter in a large skillet over medium-high heat. Add the
shallots and saute for 1 minute. Add the spinach and saute, stirring
to wilt and combine with the shallots. Season with salt and freshly
ground pepper and a pinch freshly ground nutmeg, to taste.
Mornay Sauce:
1 tablespoon butter
1 1/2 tablespoons all-purpose flour
1 cup milk
1/8 teaspoon salt
Pinch white pepper
Pinch freshly grated nutmeg
1 ounce grated cheese, such as Swiss, Gruyere, or Emmenthaler
In a small saucepan melt the butter over medium-high heat. Add the
flour and cook, stirring constantly, until the roux is pale yellow
and frothy, about 1 minute. Do not allow the roux to brown. Slowly
whisk in the milk and continue to whisk until the sauce thickens and
comes to a boil, about 2 to 3 minutes. Reduce the heat to a simmer
and season with the salt, pepper and nutmeg. Allow to simmer for 2
to 3 minutes. Stir in the cheese and whisk until melted. If the
sauce seems too thick, thin with a little milk.
Use sauce immediately or refrigerate, surface covered with plastic
wrap, for several days in the refrigerator.
Yield: about 1 cup
Crispy Potato Pancakes:
3/4 pound russet potatoes (about 1 large)
4 ounces pancetta or bacon, cooked until crisp, drained and crumbled
1 large egg, lightly beaten
1/2 teaspoon salt
1/2 teaspoon black pepper
Vegetable oil, for frying
Peel the potato and put in cold water. Using a mandoline, grater, or
food processor, coarsely grate the potato. Place in a fine-mesh
sieve or strainer and squeeze out all of the potato liquid over a
bowl. After the starch has settled to the bottom of the bowl,
carefully pour off the clear liquid, reserving the starch. Add the
grated potato to the starch in the bowl, along with the reserved
crumbled bacon, egg, salt and pepper.
Heat a nonstick pan with a small amount of oil in the bottom of the
pan. When the oil is hot, take about one-quarter of the potato
mixture in the palm of your hand and, using the other hand, flatten
and squeeze to remove any excess liquid. Place the potato mixture in
the heated pan and cook, pressing down with a spatula to flatten,
until crispy and golden, about 3 minutes on each side. Transfer to a
paper lined baking sheet and keep warm in the oven while you cook
the remaining potato cakes.
Yield: 2 servings
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