Shelly's Recipe

EGGS FLORENTINE

Category: Breakfast and Brunch

2 tbsp unsalted butter
1 tbsp flour
2 1/2 cups half-and-half
1 cup Parmesan cheese, grated
1 tbsp fresh lemon juice
Pinch cayenne pepper
Pinch nutmeg
1 (10-oz) pkg frozen chopped spinach, thawed and squeezed dry
4 English muffins, split in half
8 poached eggs

Melt the butter in a small saucepan over medium heat. Whisk in the flour and cook until golden, about 2 minutes. Slowly whisk in the half-and-half. Bring to a simmer and cook, whisking often, until the sauce no longer tastes of flour and has thickened, 10 to 15 minutes. Off the heat, whisk in the Parmesan, lemon juice, cayenne, and nutmeg until smooth. Season with salt and pepper to taste and cover to keep warm.

Transfer 1 cup of the sauce to a microwave-proof bowl and stir in the spinach. Cover the bowl with plastic wrap, poke a few vent holes in the plastic, and microwave on high power until the spinach is hot, 1 to 3 minutes. Season with salt and pepper to taste.

Adjust one oven rack to the middle position and a second rack 6 inches from the broiler element. Heat the broiler. Arrange the English muffins on a baking sheet, split-side up, and toast under the broiler for 2 to 4 minutes or until golden brown. Set the oven to 200 degrees and move the muffins to the middle rack to keep warm.

While the English muffins are in the oven, poach the eggs according to the related recipe. While the eggs poach, quickly arrange the toasted English muffins on individual plates and top with the spinach mixture. (If necessary, the spinach mixture can be rewarmed in the microwave and the remaining sauce reheated over low heat on the stove, whisking occasionally.) When the eggs are cooked, gently lift them from the water using a slotted spoon and let drain before laying them on top of the spinach. Pour the remaining sauce over the eggs. Serves 4