I have a confession to make. I have never poached an egg. Remember how I told you that I am rarely intimidated by recipes? I lied. I can’t bring myself to poach an egg. I have researched countless ways to do it, but the fear of getting it wrong and wasting dozens of eggs is seriously inhibiting me. One day, you guys. One day I will do it.
But not today. Or rather not yesterday. Yesterday, I used these handy dandy silicone egg poachers. They make my life easy and work very well. Thank god for modern cooking technology.
Moving right along. According to About.com, Eggs Florentine is a variation of Eggs Benedict – a poached egg served over a bed of spinach, sometimes with an english muffins and mornay sauce. This loosely described what I made last night, so I am going to call it that.
I have no doubt that it would be even more delicious if an english muffin and any type of sauce was involved (remind me to do some research on Mornay sauce!), but alas, I was searching for a recipe that I could make for an easy, healthy dinner. For the nights when you want something like stir fry, but not stir fry.
This was perfect for that. It took 10-15 minutes to whip up, and it was delicious, but healthy. Something kinda different. I love poached eggs, so why I did not come up with this sooner is beyond me.
Eggs Florentine with Grilled Artichoke Hearts
Serves 1, but easily doubled/tripled/etc.
1 tbsp Unsalted Butter
3 canned Artichoke Hearts, rinsed and quartered
1/4 cup Yellow Onion, diced
2-3 cups Baby Spinach (a few good handfuls)
1 Large Egg, poached
2 tbsp Parmesan Cheese, finely shredded
Freshly Ground Pepper
1. Place a skillet over medium heat and add 1/2 tbsp of butter. Add artichokes and cook, stirring occasionally, for about 5 minutes until they are getting golden brown.
2. Add the remaining butter and the onions, cook until the onions are soft and slightly caramelized.
3. Add in a few handfuls of spinach, and stir gently until slightly wilted.
4. Put the spinach/artichoke mixture into a medium sized bowl or ramekin, and sprinkle on half of the parmesan cheese. Top with a poached egg, the remaining parmesan cheese, and freshly ground black pepper.