Eggs Florentine
Creamed spinach is one of those old-fashioned, homey dishes, perfect with roast beef. But here it becomes the base for a simple Eggs Florentine. Serve this for brunch or an easy Sunday supper and forget the beef.
And don’t fret about poaching eggs. The secret to a perfectly poached egg is to have the water at a happy simmer. That means more than just barely simmering but definitely not close to a boil. You want pea-sized bubbles bursting through at a steady pace.
Place the spinach in a microwave-safe bowl, cover with plastic wrap and cook until just wilted, about 4 minutes. Set aside.
Bring a saucepan of water to a simmer. Meanwhile, melt 3 tablespoons of butter in a large saucepan over medium heat. Add the onion and cook, stirring until softened, about 3 to 4 minutes. Sprinkle the flour over the onion and cook another 2 minutes, until the flour has lost its raw taste. Add the broth, milk, salt and pepper to taste and the nutmeg. Cook, stirring, about 3 minutes. Stir in the spinach and cook just to heat through, about 2 minutes. Keep warm.
Melt the remaining 1 tablespoon of butter in a small skillet over medium-high heat. Add the bread crumbs and cook, stirring, until golden and crisp, about 2 minutes. Set aside while you poach the eggs.
Add the vinegar to the simmering water, then break 1 egg into a small bowl and slide it into the water. Repeat with another egg. Cook the eggs, 2 at a time, until the whites are set and the yolks look slightly pink, 3 minutes. Remove the eggs with a slotted spoon.
To assemble, place 1 piece of toast on each of 4 plates. Divide the spinach on top of each slice, then top with a poached egg. Sprinkle with the bread crumbs.
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