Eggs Florentine
This recipe is just as delicious when you top a crispy hash brown with spinach and egg. Whichever way you make it, you better double up because everyone else will take a bite.
- Vegetable oil cooking spray
- 4 slices prosciutto, coarsely chopped
- 3 tablespoon olive oil
- 1 teaspoon minced garlic in oil
- 5 packed cups (5 ounces) baby spinach*
- 2/3 cup grated Pecorino Romano or Parmesan cheese
- Salt and black pepper
- 4 eggs, at room temperature
- English muffins, halved crosswise
Place rack in the center of oven. Preheat to 400 degrees F. In a large skillet over medium-high heat, add 1 tablespoon oil. When hot, add the prosciutto and onion and cook, stirring frequently until onions are soft; about 5 minutes. Add garlic and cook until fragrant; about 30 seconds. Add spinach. Cook for 1 to 2 minutes, stirring frequently, until spinach has wilted. Remove pan from heat and stir in the cheese; salt and pepper to taste. Cover to keep warm.
Fill a saucepan with 3 inches of water. Bring water to a simmer over medium heat. Crack an egg into a small bowl or cup, taking care not to break the yolk. Slowly slide egg into water. Cook for 1 1/2- 2 minutes, until white has set and yolk is still soft. Remove egg with slotted spoon onto separate bowl. Repeat with remaining eggs.
Meanwhile, toast muffins until lightly browned and crisp.
To serve: Place a muffin half on each of four plates. Spoon one-quarter of spinach on top. Set a poached egg on top of spinach and Buon appetito!
*You can stem the spinach if desired, but I don't desire to, as referenced in photo.
