Hello from quarantine!
I’ve got to say, I was so incredibly touched by all of your kind responses to Monday’s post. I was an hour late posting it, because honestly, I was scared to post such a vulnerable piece of my heart. And I was just overwhelmed with your support and compassion, so thank you 🙂
LAST WEEK’S recipe was a hit with you guys! My Skyline Chili Dip is a crowd pleaser to say the least, so I hope you enjoyed that recipe…
— and the video I made to go with it!
Tonight’s recipe is another one I am personally excited about!
It’s quarantine. We’re working from home. Eating a delicious breakfast is something that should be mandatory in these trying times, am I right?
Well — my Eggs Quarantine (AKA Eggs Florentine) will surely brighten up your morning.
OR, it makes for a delicious dinner too, which is precisely how I enjoyed it!
A beautifully golden brown cauliflower “steak,” topped with a bed of sautéed spinach, and a perfectly messy, runny egg!
A gorgeous meal fit for a quaran-queen!
Haha, I am all over the puns tonight! (Somebody’s been cooped up too long!)
And it’s gluten free, grain free, paleo and Specific Carb Diet Friendly!
Here’s What You Need: (Serves 2)
Cauliflower, cut into 1/2 inch “steaks”
2 eggs, poached, or over easy
2 1/2 cups spinach
2 tsp dijon mustard
1/2 onion, diced
1 clove garlic, minced
salt and pepper
optional: 2 Tbsp white wine
Preheat oven to 400 degrees F.
Cut your cauliflower into 1/2 inch “steaks.” Cut from the top to the bottom, making sure to keep the stem intact, so as to keep all the florets attaches, making a steak. Each head of cauliflower will make 3 steaks.
Place your cauliflower steaks on a tinfoil-lined, olive oil-sprayed baking sheet. Spritz with olive oil and sprinkle with salt and pepper. Bake for 20 minutes, until golden brown and tender.
Meanwhile, satuè your onion and garlic in 1-2 Tbsp EVOO for 3 minutes, over medium-high heat. Once it onion is soft and translucent, stir in 2 tsp dijon mustard. Then, add in your spinach. Add 2 Tbsp water or white wine, and cover the pan, allowing the spinach to wilt. Once wilted, stir to incorporate, and set aside, covered, until it is time to serve.
Finally, cook your eggs. I prefer my eggs over easy, but poached is the traditional method for eggs florentine. [To poach: Fill a small saucepan with 3 inches of water. Add 1 tablespoon salt and the lemon juice. Bring the water to a simmer over medium heat. Crack an egg in a small bowl, taking care not to break the yolk. Slowly slide the egg into the water. Using a wooden spoon, carefully stir the water around the egg. Cook for 2 to 2 1/2 minutes until the white has set and the yolk is still soft. Using a slotted spoon, remove the egg from the water and drain on paper towels.]
Or, to fry the egg, heat 1 Tbsp EVOO in a nonstick frying pan over medium heat. Crack an egg in a small bowl, taking care not to break the yolk. Slowly slide the egg into the pan. Sprinkle with salt and pepper. Cook uncovered for 2 minutes, until a thin, translucent film starts to form over the yolk. Then, cover the pan for 1 minute, until the film covers the entire yolk. The whites should be firm, and the yolk runny.
To serve, place your cauliflower steak on your plate as the base. Top with half of the sautéed spinach.
And top the spinach with your egg. Garnish with minced parsley, if desired
Oh my goodness gracious, friends. What a delicious DELICIOUS treat! There’s something so decadent about a running egg yolk. It’s honestly like liquid gold, blessing everything it smoothers 🙂
This combination of flavors — the spinach, with the garlic, and the golden brown-caramelized cauliflower and the rich egg — it is a symphony of flavors that just hits the spot!
I especially appreciated the slight little *zing* from the dijon mustard chiming in. It was a delight.
Now, I know cauliflower is a bit of a head–scratcher in this recipe. It is obviously replacing toast. But let me just make a case for this humble vegetable here.
Something magical happens in the oven when you roast cauliflower. Most people have only had it boiled or steamed, and that is just BLAH CITY. No thank you.
But when you roast it in the oven, it soaks up the rich olive oil, and the natural sugars in the cauliflower caramelize, and so you’re left with this chewy deliciousness that has a nutty flavor! Very reminiscent of the best gourmet french fry you’ve ever had.
It is so incredible, give it a try!
And on that note – the textures in this dish were outrageous. The chewy — and in parts, crispy — cauliflower, paired with the slurpy spinach and the gooey yolk, smothering it all — it is fantiggitytastic.
Not to mention – it’s a visually stunning dish to boot.
Make this for yourself. For a loved one. It will be sure to brighten up the doledrums of quarantine.
Hang in there friends! Stay healthy, stay safe, stay positive!
And I’ll talk to you tomorrow!
“This is what the Lord says to these bones: I will make breath enter you, and you will come to life.” Ez 37:5
A big thank you to my foundational sponsor, BetterHelp Online Therapy. I cannot begin to express how beneficial therapy was for my recovery from anorexia. Speak with an online therapist. Or check out content about eating disorders from BetterHelp.
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