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April 2010 Issue
Hard-Boiled Eggs Florentine
by Ronda L. Halpin
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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

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