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
Related Articles: 

Add new comment

Filtered HTML

  • Web page addresses and e-mail addresses turn into links automatically.
  • Allowed HTML tags: <a> <em> <strong> <cite> <blockquote> <code> <ul> <ol> <li> <dl> <dt> <dd>
  • Lines and paragraphs break automatically.

Plain text

  • No HTML tags allowed.
  • Web page addresses and e-mail addresses turn into links automatically.
  • Lines and paragraphs break automatically.
By submitting this form, you accept the Mollom privacy policy.