Brunch Egg Dish Florentine
- 4 cups spinach, cooked, drained well and finely chopped
- 1 teaspoon onion, scraped
- 12 teaspoon freshly grated nutmeg
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 lb fresh mushrooms, chopped
- 4 tablespoons butter
- 8 eggs
- 2 cups white sauce, if desired (optional)
- 1 cup hollandaise sauce, if desired (optional)
- Mix spinach with onion, nutmeg, salt and pepper (and add 1 cup of white sauce, if desired).
- Saute chopped mushrooms in butter in a skillet until golden.
- Mix with the spinach mixture.
- Partly fill 8 individual ovenproof 6-10 ounce ramekins with the mixture.
- Make a well in the center of each ramekin.
- In each well, carefully place a raw egg.
- Bake in an oven preheated to 350 until the yolk is set and egg white is done.
- DO NOT OVERCOOK.
- Over all 8 ramekins, pour a heated sauce made by blending the remaining white sauce with 1 cup of Hollandaise, 2 TBS per ramekin.
- Put under the broiler for 2 minutes.
- NOTE: This also may be baked in an 8 x 8 x 2 inch baking dish instead of the individual ramekins.
- WHITE SAUCE:.
- Heat 2 cups milk in a saucepan but DO NOT BOIL.
- Melt 4 TBS of butter in a medium-sized skillet.
- Remove from the heat and stir in 4 TBS flour to make a smooth paste.
- Add this paste, gradually, to the hot milk, stirring constantly until the sauce is smooth and thickened.
- Season with salt and pepper to taste.
- Makes 1 cup.
- HOLLANDAISE SAUCE:.
- Beat 4 egg yolks and juice of 2 lemons in a metal bowl over a pan with hot water on medium heat.
- Add 8 ounces of salted butter Kerry Irish Gold, 2 ounces at a time.
- Beat hard with a whisk or fork.
- As you add the fifth and sixth pieces of butter, hold the pan up.
- away from the hot water, so that the sauce will not get too hot and separate.
- Stir well.
- Season with salt and pepper to taste.
- Put back over the hot water, covered, OFF THE HEAT, until ready to serve.
- Reheat over medium heat for 10 minutes before serving.
- Males about 1-1/4 cups.
- This will keep covered in the refrigerator for 3-4 days - and, tightly covered, in the freezer for several months.
spinach, onion, nutmeg, salt, pepper, fresh mushrooms, butter, eggs, white sauce, hollandaise sauce
Taken from www.food.com/recipe/brunch-egg-dish-florentine-264920 (may not work)