You are here: Seasoned Cooking » All Issues » April 2010 Issue » This Article » Page 1
 
April 2010 Issue
Hard-Boiled Eggs Florentine
by Ronda L. Halpin
Table of Contents | Single-page view
Page

Related Sites

Crab Broker Inc.

Premium seafood from Alaska, Australia and the Pacific Northwest delivered right to your door!

Join Our Cooking Classes and Cooking Tours in T...

Enjoy one week and half Week cooking vacation, Cooking Courses and Cooking Classes in Tuscany with us and stay in our luxurious villas. Make your T...

Oster

The Oster site includes everything from small kitchen appliance information to recipes and party planning.

Club Sauce

Club Sauce delivers two or more AWARD-WINNING SAUCES monthly. Makes a perfect gift or personal treat. Join for as long as you like, includes: reci...

Watkins

Famous for high quality vanilla, pepper, cinnamon and other gourmet herbs and spices. Recipes using our products. Dietary supplements that meet the...
Sometimes, when Easter is over, you want more than devilled eggs and egg salad as outlets for your leftover Easter eggs. This month's recipe caters to that desire. A rich spinach mixture that's dotted with hard-boiled eggs is particularly pretty when placed in individual serving dishes and served with hot, crusty bread for dipping and glasses of chilled red wine.

This is a great dinner dish, but because of the eggs, also makes a very creative brunch dish. On a breakfast buffet, consider accompanying it with fruit salad, warm muffins, the above mentioned bread and mimosas and coffee. It will be an incredibly elegant brunch.

As always, I encourage you to share your recipe ideas and comments. You can always post comments using the forms provided in the articles or email me directly at . Enjoy!

 

Hard-Boiled Eggs Florentine

  • 2 (10-ounce) boxes frozen chopped spinach
  • 1 medium onion, chopped
  • 2 tablespoons olive oil
  • 1 1/4 cups half-and-half
  • 1 teaspoon chopped fresh thyme
  • 1/8 teaspoon freshly grated nutmeg
  • 4 large hard-boiled eggs
  • 3/4 teaspoon salt
  • 1/2 teaspoon coarsely ground black pepper
Cook the spinach according to the package directions.

Cook onion in oil in a 12-inch heavy skillet over moderately high heat, stirring occasionally, until softened and browned, about 8 minutes. Add the half-and-half, thyme, and nutmeg and briskly simmer, stirring occasionally, until the liquid is reduced by one third and slightly thickened, 2 to 3 minutes. Add the spinach, salt, and pepper and simmer, stirring occasionally, until the spinach is heated through, about 2 minutes.

Peel the eggs and quarter lengthwise.

Transfer the spinach mixture to a serving dish, then top it with the eggs and season with salt and pepper.

  • Yields: 4-6 servings
  • Preparation Time: 30 minutes
 



Comments Disabled

 
Copyright © 2011 Seasoned Cooking
Authors also retain limited copyrights.