This is a shortcut version of Eggs Florentine—which would traditionally be like eggs benedict (poached egg & hollandaise) w. spinach. But instead of bothering w. a hollandaise- this recipe is essentially like a quick creamed spinach (without the cream) topped w. a fried egg—could also poach an egg. I am always amazed how it works- but the cream basically comes from a roux- flour and butter- with milk & Dijon.
It is a Martha Stewart recipe- she calls it an eggs Florentine breakfast sandwich
Here is a recipe for 2 people.
2 tsp unsalted butter [see note at whole milk]
2 tsp all-purpose flour
4 tablespoons whole milk [didn’t have whole milk- used 1% and added 1 extra tsp of butter- so 3 tsp butter total]
1 ½ teaspoon Dijon mustard [i didn’t have so used dried mustard and dialed back to 1 tsp. those are the only two that would work]
4 cups roughly baby spinach (or regular spinach)
English muffins or bread
Optional- 1 oz slices of Canadian bacon
Eggs. (recipe calls for 1 each- I made 2 per person)
In a small saucepan (or skillet) melt butter over medium heat. Add flour and whisk until bubbling- about 20 seconds, then whisk in milk, mustard and 1 tablespoon water (I did a little less- 2 tsp- because figured 1% milk was a little watery). Cook, whisking until mixture is thickened and smooth, 1 minute. Add spinach and cook until spinach is wilted and coated (1 to 2 minutes). Season w. salt and pepper.
Cook bacon in skillet until crispy.
To fry eggs. Heat oil in pan. Crack eggs. [My method- when whites start to appear, sprinkle w. salt & pepper- and cover w. lid—I do this right until the yolk starts to cloud over. I like them just cooked- still runny.]
toast bread. spoon on spinach. then bacon. then egg. enjoy.