Eggs Florentine

I have decided to return to blogging, though I might not write much for each post. I found that I like having a record of the meals that I have made, even if it is just a picture and a link to the recipe.

I made this recipe for Eggs Florentine a few months ago. I was hoping to spend a week mastering all different methods for cooking eggs, but so far I can still only do fried, scrambled, and hard-boiled. Eggs Florentine made a great weekend breakfast food, and a good substitute for omelettes.

Eggs Florentine

2 tablespoons olive oil

10 button mushrooms, sliced

1/2 cup onion, chopped

salt and pepper to taste

1 heaping teaspoon chopped garlic

dash hot sauce

dash red pepper seeds

2 medium tomatoes, chopped

1/4 cup dry white wine

1 6-ounce bag of cleaned baby spinach

4 large eggs

goat cheese to taste

5-6 large basil leaves, cut into thin ribbons

1. Heat olive oil on medium high. Brown mushrooms on both sides without seasoning. Add onion and season with a little salt and pepper. Saute for about 1 minute.

2. Add garlic, hot sauce, and red pepper seeds. Add tomatoes and white wine. Saute for an additional minute.

3. Add spinach and toss until wilted. Make 4 little indents in the mixture with the back of your spoon. Crack 1 egg into each indent. Sprinkle with salt and pepper.

4. Crumble goat cheese all over and sprinkle with basil ribbons. cover and cook till eggs are set but yokes are soft. Serves 2.