Post by wilderness on Feb 12, 2017 12:18:52 GMT -5
Just Enough Eggs Florentine
wellenuffalone.blogspot.com/2009_01_01_archive.html
“This recipe characterizes my entire cooking for one philosophy. For comparison I made it with a traditional recipe involving poached eggs and Mornay Sauce with some button mushrooms tossed into the spinach. I had 2 pans going and one dish keeping warm.
“Then I made MY recipe where only one dish is used and I can be out of the room while it cooks. They both were yummy...well the one with Mornay sauce was yummier, (what doesn't taste better with a cheese sauce), but I definitely preferred the shorter version.”
EGGS FLORENTINE
2 eggs
½ cup cooked chopped spinach* (7 oz can)
1 tablespoon grated cheese
cooking spray
Preheat oven to 350°
Spay small shallow casserole with cooking spray
Arrange the spinach in the casserole.
Break the eggs over the spinach.
Sprinkle with salt and pepper and grated cheese
Bake 10-15 minutes until eggs are cooked to taste and spinach is heated through.
*if using frozen, simply saw the 10 ounce package in half with a bread knife, then wrap & return the other half to the freezer.
EGGS FLORENTINE WITH MORNAY SAUCE
2 eggs
½ cup chopped spinach
1-2 tablespoons butter
1 chopped shallot or a little onion
[¼ cup Mornay Sauce]
Poach eggs
Sauté spinach and shallot (and mushrooms) in butter
Serve eggs on top of spinach with either cheese sauce or grated cheese.
MORNAY SAUCE (cheese sauce)
1 tablespoon butter
1 tablespoon flour
1/2 cup milk
Salt
Pepper
Pinch nutmeg
Pinch cayenne pepper
2 tablespoons grated cheese (Gruyere or Parmesan or whatever's handy)
Melt the butter in a heavy-bottomed saucepan.
Whisk in the flour, stir constantly.
after a minute add the milk then the cheese. The sauce will thicken
Salt and pepper to taste.
Remove from heat
wellenuffalone.blogspot.com/2009_01_01_archive.html
“This recipe characterizes my entire cooking for one philosophy. For comparison I made it with a traditional recipe involving poached eggs and Mornay Sauce with some button mushrooms tossed into the spinach. I had 2 pans going and one dish keeping warm.
“Then I made MY recipe where only one dish is used and I can be out of the room while it cooks. They both were yummy...well the one with Mornay sauce was yummier, (what doesn't taste better with a cheese sauce), but I definitely preferred the shorter version.”
EGGS FLORENTINE
2 eggs
½ cup cooked chopped spinach* (7 oz can)
1 tablespoon grated cheese
cooking spray
Preheat oven to 350°
Spay small shallow casserole with cooking spray
Arrange the spinach in the casserole.
Break the eggs over the spinach.
Sprinkle with salt and pepper and grated cheese
Bake 10-15 minutes until eggs are cooked to taste and spinach is heated through.
*if using frozen, simply saw the 10 ounce package in half with a bread knife, then wrap & return the other half to the freezer.
EGGS FLORENTINE WITH MORNAY SAUCE
2 eggs
½ cup chopped spinach
1-2 tablespoons butter
1 chopped shallot or a little onion
[¼ cup Mornay Sauce]
Poach eggs
Sauté spinach and shallot (and mushrooms) in butter
Serve eggs on top of spinach with either cheese sauce or grated cheese.
MORNAY SAUCE (cheese sauce)
1 tablespoon butter
1 tablespoon flour
1/2 cup milk
Salt
Pepper
Pinch nutmeg
Pinch cayenne pepper
2 tablespoons grated cheese (Gruyere or Parmesan or whatever's handy)
Melt the butter in a heavy-bottomed saucepan.
Whisk in the flour, stir constantly.
after a minute add the milk then the cheese. The sauce will thicken
Salt and pepper to taste.
Remove from heat
