Savage Kitchen

Feb 15, 2012 11:59 AM

Savage Kitchen - Cliff House Eggs Florentine

Eggs Florentine

Serves 4

8 Eggs (poached to your liking)
4 English Muffins (cut in half and toasted)
1tbs Butter
1/2lb Fresh spinach
2c Bacon (cooked and chopped)
1c Yellow onion (small dice)
2c Sliced button mushrooms


Sauce
4c Heavy cream
2tbs Butter
3tbs All purpose flour
1c Fresh grated parmesan
2ts Granulated garlic

In a large sauté pan place the butter, onion and mushrooms and cook for about 3 minutes or until the onions are translucent and the mushrooms have released there moister. Add the bacon and spinach and sauté till the spinach is wilted, about 2 minutes.

In a medium sauce pan melt the butter, when melted whisk in the flour to make a roux. Cook the roux for 1 minute, slowly whisk in the cream. Next add the cheese and garlic and cook 3 more minutes.

To plate place the muffins on your plate, evenly divide the spinach mixture and place on top of the muffins. Next place the egg on top of the and cover with the parmesans cheese sauce.

 

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