Eggs “Florentine”
January 5, 2009
Having spent the first week of December on holiday, eating buffet (and dessert) three times a day, I was ready to give up decadence before the holidays were even in full swing. Not wanting to be a party pooper, I soldiered on and ate my way through Christmas, the week after Christmas and New Year’s Eve.
For New Year’s Day, even though it was just me and my partner, I wanted a brunch that seemed nice enough for a holiday but didn’t involve bacon, heavy cream or half a loaf of bread. Browsing through a list of “light” brunch recipes, I knew I had hit the nail on the head when I came across Easy Eggs Florentine.
Aside: yeah, this is the second Martha recipe I’ve posted in a row, purely a coincidence.
Eggs, in my mind, are the world’s most perfect food. I love ‘em just about any way they come, especially poached. Much to my chagrin, however, I can’t poach an egg to save my life. I fast fried the eggs so the whites were set but the yokes were still soft. The goat cheese stirred in to the spinach gave this dish a subtle richness that didn’t leave us feeling heavy after brunch.
Certainly a wonderful way to start a new year.
January 5, 2009 at 1:38 pm
yum! thanks for the link. an easy way to poach eggs at home is to use one of those egg poacher cups… they look kind of like flat muffin trays. no strings of egg whites, and the eggs come out perfectly (almost too perfectly) round.