Spinach with Scrambled Eggs and Cheese

From the kitchen of One Perfect Bite...To call this dish eggs Florentine would be misleading. Technically, it meets the criteria for that designation, but this homely dish bears no resemblance to the creamy Florentine dishes that usually bear that name. Historically, spinach was first grown in Persia. It was sent to China as a gift to the emperor and at some point in the 11th century, it was brought to Europe by the Moors. It was a favorite vegetable of Catherine de Medici who brought it with her when she left her home in Florence, Italy to marry the king of France. Her personal chefs continued to prepare the spinach dishes that she especially liked, and ever since that time, dishes that are served on a bed of spinach are described as being a la Florentine. Over time the description was extended to include any dish that was made with spinach.

I was on my own for dinner tonight and I thought it would be a perfect opportunity to try this recipe which I had seen in Bon Appetit magazine. It uses 5 ingredients and takes about 15 minutes to get it from the chopping block to the dinner table. It is a lovely balanced dish that I think you will enjoy. The recipe can be varied by adding small amounts of other ingredients if you feel it is too plain. The only trick to this dish, lies in cooking the eggs. They should be pulled from the heat while they are still loose. Residual heat from the spinach will finish the cooking. If you have time, removal of the spinach stems will add greatly to the visual appeal of the dish. I will be making these eggs again. They are a perfect candidate for brunch or a light family supper. I hope you will give this recipe a try. Here is how the eggs are made.



Spinach with Scrambled Eggs and Cheese...from the kitchen of One Perfect Bite courtesy of Bon Appetit magazine

Ingredients:
2 large eggs
Kosher salt
Freshly ground black pepper
1 teaspoon olive oil
1 thinly sliced garlic clove
3 cups baby spinach
1-2 tablespoons grated Parmesan
Crushed red pepper flakes

Directions:
Whisk 2 large eggs in a small bowl. Season with kosher salt and freshly ground black pepper and set aside. Heat 1 teaspoon olive oil in a medium nonstick skillet over medium heat. Add garlic and stir until fragrant, about 1 minute. Add 3 cups baby spinach and cook, tossing, until wilted, about 1 minute. Add eggs and cook, stirring occasionally, until just set, about 1 minute. Stir in 1 to 2 tablespoons grated Parmesan. Sprinkle with crushed red pepper flakes. Yield: 1 serving.








One Year Ago Today: Everyday Cinnamon Coffee Cake
















Two Years Ago Today: Pink Grapefruit Smoothie















Three Years Ago Today: Carrot Timbales















Four Years Ago Today: Rhubarb and Raspberry Gelato