Eggs Florentine from the Plaza Hotel
- Ready In:
- 35mins
- Ingredients:
- 5
- Serves:
-
4
ingredients
- 1 lb fresh spinach, cooked and chopped
- 1⁄4 teaspoon nutmeg
- 1 cup heavy cream
- 8 eggs
- 1⁄3 cup grated parmesan cheese
directions
- Be sure the cooked spinach is thoroughly drained [squeeze dry and place between sheets of paper towels. Drain again after chopping.
- Add salt and pepper to taste and freshly ground nutmeg.
- Add 1/3 c heavy cream to the spinach and mix well.
- Divide the spinach among 4 individual buttered baking dishes.
- Break 2 eggs into each dish and spread with some of the remaining cream.
- Sprinkle each dish lightly with grated cheese.
- Bake in a moderate oven, 375 degrees, for about 10 minutes, or until the eggs are set to taste.
- Note: you can skip the heavy cream, you can substitute canned spinach for fresh or frozen.
Questions & Replies
Got a question?
Share it with the community!
RECIPE SUBMITTED BY
56, an Army brat who has lived in 20 different locations [born in germany, went to kindergarten in japan] including new york city, palo alto CA, maine, georgia, chicago, after growing up in small-town kansas...
have some fabulous recipes from well-traveled army people...
recently started adding just a splash of bourbon or brandy to real maple syrup - and it really gives french toast or pancakes a special, more sophisticated flavor...
a friend jokes that bourbon is my new "secret ingredient" that i'll be adding to everything - it's not true but i'm telling you - you should try it! it's really very good [for adults, anyway]
sugarpea's apple pancake recipe is a deadringer for Walker Brothers Pancake House in north shore Chicago - i've searchd for this for 34 years - and it's easy as well as To Die For!!!
the Dutch Baby pancake is a huge seller there too - with the same gooey comfort-food but elegant batter...
also if you search for lettuce wrap - the 2 recipes for PF Chang's come up... this is also SO GOOD, truly a memorable entree...
for cookbooks: With a Jug of Wine, More Recipes With a Jug of Wine were written by the San Francisco Chronicle food writer decades ago - and most everything in them is superb - and i learned a lot as a new cook, young wife, from reading through them in the late 1970s... i got a [very French] sense of food as a way of life