Thursday, August 14, 2008

Scrambled Eggs Florentine

So I haven't been cooking too many exciting things lately. I'm not sure why. It seems I go in fits and starts. Anyway, last weekend I made a big breakfast like I always do. Since I'm way too lazy to get up and feed JR a big, hearty, gut-busting meal every morning I save up my energy for Saturday. I'm not really lazy I just have better things to do; like paint, draw, take the dogs for a run, workout, shave my legs, or blog. JR's breakfast choices really get in the way. He seems perfectly happy with a hard boiled egg and an english muffin. He's a simple kind of guy.

On Saturday mornings I pull out all the stops. I do eggs, hashbrowns, toast, fruit the works. JR has gotten real used to this so every once in a while I throw him a curve ball. Last weekend I made what I like to call scrambled eggs florentine. It was one of those things that I made up as I went. Sometimes I flop but last Saturday I was on my game. JR's tummy and taste buds were singing (if they could that is).

This is a really basic recipe:

2 eggs (we are not big eaters)
1/4 to 1/2 cup spinach (I used frozen)
2 tablespoons heavy cream (I keep this on hand for the gallons of ice cream I make)
Scant 1/4 to 1/2 teaspoon of Dijon mustard (it's pretty strong so go easy on this stuff)
1/4 cup cheddar cheese (I used 2 slices but if you wanted to grate it great)
1 teaspoon butter

Grab up a big handful or two of frozen spinach. I love this stuff! Place in a microwave safe bowl and nuke until thawed. If you only have fresh on hand go ahead an use that. I won't feel bad! It's just a little more work. You know; toss huge handfuls into the pan to saute down until the water is all gone, that sort of thing. I do this every once in a while myself. But it does defy the whole lazy principal again.

Melt butter in a small fry pan that you have a lid for. Squeeze the water out of the spinach and saute in the butter. If you feel inclined add a very little onion and garlic. Just don't be too heavy handed. One of my big failings is the judicious use of garlic. I can't seem to help myself.

Beat together the eggs, mustard, and cream. Salt and pepper to taste. Pour into fry pan with the spinach. Scramble as usual.

When eggs are just about done top with cheese. Put a lid on it. I don't mean that you need to shut up. Put the lid that fits the pan on. This is an important step. It sort of steams the eggs and makes them nice and puffy.

Serve with hashbrowns of your choice and all the other fixens. I like lots of peppers and onions in my hashbrowns (this is where the 3 peppers and onion blend from the freezer section of the grocery store comes in. Another must keep on hand item). I console myself with the fact that since I'm getting all these vegetables this is a breakfast that is really good for JR and me. Cop out! You betcha!

Give it a try sometime. JR raved about it. Wants me to make this more often. I'd hate to spoil him though. Not that he doesn't deserve it. He puts up with me doesn't he!


1 comment:

  1. My family would you love that!

    Now me ....I don't know of any way an egg could be made to make me like it!!