Tuesday, April 9, 2013

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.








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26 comments:

Ginny said...

YES, this one is a keeper and I have printed it out. What a romantic history it has! And is so easy and looks wonderful. Even for dinner. And Persia, I believe that is somewhere around Iran now?

The Café Sucré Farine said...

How fun to learn the history of spinach, I had no idea! Your eggs look and sound delicious, not homely at all to me. They do sound perfect for a light, quick dinner!

Guru Uru said...

Breakfast has never been so enticing :D

Cheers
Choc Chip Uru

Hovkonditorn said...

Delicious and nutritious! Have a nice day Mary!

flor do brownie said...

It seems delicious! Thank you for the recipe. :)

Food, Fun and Life in the Charente said...

We are huge spinach fans so this would go down very well in this household. Take care. Have a good week Diane

dari dapur nasya said...

dear Mary......dont forget to take awards from my kitchen,
luv...Nasya

Kim G. said...

What's perfect with this recipe is that you can actually serve this any time of the day...These scrambled eggs looks really good!

Sugar et al said...

Wonderfully simple and quick recipe. Even then it looks great! I love all your recipes Mary:-)

Jenn said...

The eggs look wonderful, Mary! I did not know that about spinach.. thanks for the history of it... It makes spinach that much more excited to me now!

Laurie Mcknight said...

yup, its a keeper, so are the oatmeal cookies, I made them yesterday!
I fixed my blog!

Velva said...

With a garden full of fresh spinach this is an ideal weeknight dish. I have this one saved. Thanks for sharing.


Velva

Luciana said...

Complimenti un piatto davvero buono e nutriente...Un abbraccio :)

Nava Krishnan said...

Nice flavors and wholesome to goodness.

Joanne said...

Simple egg dishes like this always sound good to me!

Tricia @ Saving room for dessert said...

This is going on our dinner menu this week. Love eggs and spinach so thanks so much!

Big Dude said...

Looks delicious Mary and this is a pretty regular breakfast around here, except I usually cook the spinach too long - I like the looks of yours. I saw my first asparagus spear in the garden yesterday so it will be in the omelet/scramble rotation soon.

Mr. & Mrs. P said...

Easy and quick.. Whats not to love...

Mr. & Mrs. P

decocinasytacones said...

Wow, a wonderful option for the battle of the bulge!!!, I love eggs, spinach, whatever.......hmmmm, great!
Have a great week!!!
Love
Marialuisa

Chiara Giglio said...

easy to make and very tasty ! have a nice day, blessings...

Blond Duck said...

I may have this for dinner!

Claudia said...

I adore eggs with vegetables. Make it 2-3 times a week - so will do this. Don't usually do spinach. I usually do one egg and 1/3 cup egg whites. And like you - for dinner I would need to do this when husband is away. Not sure he'd consider this dinner!

Alessandra said...

I love spinach with eggs, this sounds perfect and a good variation to the egg florentines, in fact I think that my kids prefer scrambled eggs!!

Ciao
Alessandra

Martha said...

one of my favorite combos rite there! I usually enjoy it with Feta cheese.

Young Adventures... said...

Sounds quick, easy, and perfectly delicious!

Angie Schneider said...

This is one beautiful and healthy dinner for me.

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