Friday, April 8, 2011

15 minute brunch

No, I don't kid! Fifteen minute brunch!

I woke up late on our Saturday (which is really Friday), the only day we get to sleep in. I was daydreaming of breakfast, but not my usual oatmeal concoction. And when I think of slow-made breakfasts, it means belgian waffles with a warm fruit compote, omelets, crispy bacon. All of that stuff takes a while, and I was hungry. I like to indulge with a semi-quick recipe but that is healthy enough to not feel guilty afterward.

So here's what we had.

Eggs Florentine
I have loved Eggs Benedict for as long as I can remember, but ham has never been my favorite. One day, when I was about 10, my parents and I went to brunch at Le Peep (one in Houston) and I saw "Eggs Florentine" on the menu. Eggs, bacon, spinach, english muffin...oh my, four of my favorite things! I have to try it, no, I had to have it. Trying would mean I might not like it, I was SURE I would love this one. And I did! Now, 17 years later, I am taking my first shot at making it at home. **Note, I subbed the Mornay sauce with a sprinkling of cheese...who needs the added calories?

Thanks, Matt, for the pics!
Eggs Florentino in 15 Minutes
serves 2, but can easily be doubled

6 slices bacon 4 free range eggs
2 English muffins, halved and toasted
2 teaspoons margarine
handful fresh spinach
shredded cheese (optional)
salt & pepper
other seasoning for egg (i used 2 teaspoons chopped rosemary)

1. Turn skillet on for eggs. Cook bacon to crispiness (I prefer microwave or oven). 
2. While bacon is cooking, drop eggs in heated skillet (use poacher cup if you like). Heat on medium. Meanwhile, chop fruit or side item for breakfast.
3. Season eggs as you wish. To plate, put 2 muffin halves on each plate and spread margarine on warm halves. Layer spinach leaves on each half (4 leaves or so each). Sprinkle cheese if you like. 
4. Once bacon is cooked, tear in half and lay in "X" fashion on top of spinach. Place egg on top of each bacon X.
5. Eat and enjoy with a big glass of orange juice.