Gluten-free, paleo-ish, Crouch house deliciousness

Recipes: Breakfast

Eggs Florentine

A delicious weekend breakfast… lazy Sunday love.

Ingredients

Spinach

  • 3 tablespoons olive oil
  • 1 small onion, finely chopped
  • 3 cloves garlic, minced
  • 5 cups (5 ounces) baby spinach
  • 1/4 teaspoon ground nutmeg
  • 2/3 cup crumbled feta or grated Parmesan

Potato Cakes

  • 1 large potato
  • 2 large eggs, lightly beaten
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • Vegetable oil, for frying
  • Optional: Emeril wants you to include cooked & crumbled bacon, so do so if you’re feeling frisky (or you want to run to the store for some bacon, which I didn’t)

Sauce

  • 3 egg yolks
  • 3 tbsp olive oil
  • 2 tbsp hot water
  • 1 tbsp lemon juice
  • pinch of sea salt
  • pinch of cayenne pepper

Eggs & Finish

  • 4 large eggs
  • 4 thick slices of tomato or 4 small handfulls of sliced cherry tomatoes (what we had on hand)

Instructions

Spinach

  1. In a medium skillet, heat the olive oil over medium-high heat. Add the onion and cook until soft.
  2. Add the garlic then the spinach and nutmeg and cook until the spinach has wilted.
  3. Remove the pan from the heat and stir in the cheese. Season with salt and pepper, to taste
  4. Cover pan and set aside or place in a warm oven to keep from getting too cool

Potato cakes

  1. Wash and coarsely grate the potato and place in a bowl with the egg, salt and pepper (and some crumbled bacon if you’re feeling frisky).
  2. Heat a nonstick pan with a small amount of oil.  Working with a quarter of the potato mixture at a time, flatten into cakes and squeeze to remove any excess liquid.
  3. Place the potato mixture in the heated pan and cook until crispy and golden.
  4. Cover pan and set aside or place in a warm oven to keep from getting too cool.

Daze Sauce

  1. In a medium metal mixing bowl, gently whisk the egg yolks.
  2. Continue whisking the yolks while adding the hot water, olive oil, lemon juice, salt and cayenne pepper to the bowl.
  3. Place the bowl over boiling water and whisk constantly until the sauce begins to thicken (about 1 minute). Serve immediately.

Eggs & Finish

  1. Make two to four poached eggs depending on number of people and hunger levels.
  2. Assemble the layers of the Florentine to your liking (we did potato cake, spinach with tomatoes, egg, then sauce)
  3. We also enjoyed some asparagus on the side and, since there were just 2 of us, there was plenty of sauce to smother it all!