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Poached Local Eggs Florentine using Jersey Spinach
Jon Davies
Print Recipe
Course
Breakfast
Ingredients
Creamed Jersey Spinach
2
pounds
stemmed spinach
blanched, cooled and squeezed dry
3
shallots
minced
3
tablespoons
butter
1
cup
cream
3
tablespoons
grated Parmesan cheese
¼
tsp
fresh grated nutmeg
Salt and pepper
Poached Eggs Florentine
8
local eggs
artisan sourdough bread
Instructions
In sauté pan, sweat shallots 3 minutes.
Add cream and reduce by 2/3.
Add cheese.
Fold in spinach.
Season with salt pepper and fresh grated nutmeg.
Poach the eggs.
Serve with creamed spinach on top of toasted artisan sourdough bread.