9/28/11

Emeril's One-Pot Blogger Cooking Party: Eggs Florentine

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Hey guys! I'm back again with another one-pot recipe from Emeril's new cookbook, Sizzling Skillets and Other One-Pot Wonders. This time, I wanted to go the breakfast route to mix things up a bit. Now, if you know a THING about me, you know I love eggs. LOVE them. I'm obsessed really. If there is an appetizer, side dish, entree, or literally anything on the menu at a restaurant that is topped with some sort of poached or fried egg, I'm on board.

So when I initially flipped through this cookbook a couple weeks ago and saw a few different recipes topped with beautiful eggs I knew I would be choosing at least one of them to cook during this blogger party. And let me tell you... I am SO glad I chose this recipe. Even if this recipe consisted of nothing more than the creamed spinach... HOLY CRAP this stuff is good. I literally want to have it as a side dish to absolutely everything I cook from now on. I want to spread it on toast, I want to put it on sandwiches, I want to stuff it into little puff pastries, I want to add it to quesadillas.... I mean, it's SO GOOD!

This was also a fairly easy recipe to put together and it's true what Emeril says in the book... you really could make the creamed spinach up ahead of time and then just assemble this dish as a breakfast or brunch option when you wake up that morning. I ended up making it in the evening and we ate some of it as an appetizer before another dish I made that night and it was great for that purpose, too. It's served with toast or crusty bread on the side and you basically spread the mixture on to your bread and then just feel the happiness wash over you. Did I mention this dish was good?

After the jump, I'll show you how this delicious dish is made. Also, don't forget to check out more recipes cooked for you by my food blogger buddies here:

Bite and Booze and on Facebook here.
Just off the Red Streetcar Line and on Facebook here.
Diabetic Foodie and on Facebook here.
Tracey's Culinary Adventures and on Facebook here.
The Boys Made Me Do It! and on Facebook here.
Mommy Hates Cooking and on Facebook here.
Farmgirl Gourmet and on Facebook here.
Cajun Chef Ryan and on Facebook here.
Savoring Today and on Facebook here.
Not Rachael Ray and on Facebook here.
Miss in the Kitchen and on Facebook here.
30AEATS and on Facebook here.
Foodhunters Guide to Cuisine and on Facebook here.
Thyme in our Kitchen and on Facebook here.
Cooking with Books and on Facebook here.
Goov-y Foody and on Facebook here.
Manges! Mangi! and on Facebook here.
The Wicked Noodle and on Facebook here.
Cookistry and on Facebook here.

Also, check out Emeril's Facebook page here: Emeril Lagasse and follow him on Twitter here: @Emeril and check out Emeril's publishing company, Morrow Publishing, blogging here: The Secret Ingredient, and on Twitter here: @MorrowCooks, and on Facebook here: Morrow Cooks.



Ok, so the first thing you want to do for this recipe is make the creamed spinach.  Again, this can be done the day before and stored in the fridge if that helps you.  Start by washing your spinach so it's ready to go when you need it. 

Melt some butter in a pan over medium heat.  Add the spinach in batches, adding more as the last batch starts to wilt. 

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After the spinach is all wilted, season it with salt and white pepper.

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Then drain the spinach in a colander and set aside.

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Next, melt a little more butter in the pan you cooked the spinach in and saute your onions. Add some garlic during the last minute of cooking, then transfer the cooked onions and garlic to a medium bowl to be used later.

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Now to make the creamy part of the creamed spinach... In a heavy bottom saucepan, melt the butter, then add flour and cook for about a minute. Next whisk in some milk and heavy cream and bring to a boil. Then decrease the heat to low and add in some cream cheese, nutmeg, salt and white pepper. Stir for about a minute longer to combine and thicken the sauce.

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Squeeze out any excess liquid from the spinach, then add it to the bowl with the onions and garlic. Also add in the warm cream sauce and stir everything up to combine. This is your creamed spinach that you can either store to use at a later time, or move on with the rest of this recipe.

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Grab a glass baking dish and spread the spinach mixture in an even layer in the bottom of the dish. Then using a spoon, make little wells for each egg to sit in and bake. Then crack an egg into each well.

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Next, combine breadcrumbs, Parmesan cheese, and salt in a small bowl, then sprinkle the mixture all over the top of the spinach and eggs.

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Bake in a 350 degree oven for about 20 minutes or until the eggs have set. Serve with toast or warm crusty bread.

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Again, this is so amazingly delicious and you must make it immediately. I mean it.





4 comments:

  1. Oh man, this looks great! So many more I want to make.

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  2. This looks so simple and super delicious!

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  3. But did you like the spinach? :) Looks terrific! Thanks for the shout-out too.

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  4. I had totally missed this one on numerous flips through the book, but it looks really fantastic!! Going to find a sticky to flag it :)

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