Florentine 

This time of year I enjoy the bounty of leafy greens available at the farmer’s market. Swiss chard, kale, collard greens and my all time favorite spinach. Fresh spinach sautéed with garlic and olive oil will make almost anything a delicious dish. I love how simply adding spinach, a dish becomes Florentine. Last Saturday at the Collingswood Farmers Market my purchases included beautiful heads of garlic and bunches of spinach from Flaim Farms, a dozen eggs from Nature’s Own farm pastured eggs, and cheese from Hillacres Farm. All of these ingredients will come together as one; Eggs Florentine. This is a great recipe that works for breakfast, lunch and dinner with just an increase in ingredient amounts.

Eggs Florentine

1 or 2 bunches of fresh spinach washed and roughly chopped  (baby spinach works well too)

2 tablespoons of olive oil

2 cloves of garlic finely chopped

a pinch of red pepper flakes

2 large eggs

1/2 cup coarsely grated cheese  (cheddar, colby, swiss or even pepper jack works well)

salt and pepper to taste

Place a saute pan on medium heat with olive oil. When oil shimmers add garlic cook until just lightly browned, about 1 minute. Add red pepper flakes and top with half of the spinach and a pinch of salt. toss with tongs. Add the rest of the spinach, toss again. Reduce heat to low, cover and cook about five minutes.Remove lid and spread spinach evenly in pan. Crack one egg on one side of the pan and then the other egg on the other side right on top of the spinach. Cover pan and cook about 3 minutes or until egg whites are firm but yolk is still soft. Remove from heat and sprinkle grated cheese on top. Wait a minute until cheese melts into yummy goodness. With a spatula gently remove eggs and spinach to a serving plate. Serve with a generously buttered slice of Villa Barone Italian bread!

Eggs Florentine for breakfast!

Fresh New Jersey Flounder Florentine 

 

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