Saturday, March 6, 2010

Poached Eggs with Tomatoes and Creamy Greens

So, Scott and I wanted to learn how to poach eggs... not sure why.... we just had an itch that needed scratching! This recipe is tweaked from Food Network's Giada De Laurentiis' "Eggs Florentine"

4 eggs
1 large beef steak tomato, cut into 4 slices
2 cups of greens (can be spinach, collard, mustard, etc.)
1 cup shredded monterey jack cheese
salt and pepper
1 cup heavy cream
1 teaspoon nutmeg
1 tablespoon olive oil

To poach the eggs:
*Bring a small sauce pan of water to a light simmer.
*Using a wooden spoon, stir the water until you get a small vortex working in the center of the pan
*CAREFULLY crack your egg into a small bowl, making sure that the yolk stays in tact
*GENTLY pour the egg into the middle of the vortex and DON’T TOUCH IT

*Cook for 2-3 minutes for a runny yolk
*Remove with a spider spatula

For the rest:
*Set the oven to Broil
*Saute the greens in the olive oil until wilted
*Add the heavy cream and nutmeg and stir frequently until everything is heated through, remove from heat
*On a baking sheet, lay the four sliced tomatoes in a row
*Top each with some shredded cheese, followed by some prepared greens
*Sprinkle with salt and pepper and place in the broiler for about 2 minutes--watch carefully! Don’t let them burn!
*Plate the tomatoes and put a poached egg on the top of each one

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