Galley Home | Recipes
To view a printable version of any recipe in a new window, click on the recipe name.
Featured Recipe
Eggs Florentine a la Virginia City
This dish is equally good for breakfast, brunch, or a light dinner. The latter two require only fresh fruit, a green, salad, and maybe a side of potatoes from simple hash browns to an elegant dish of Potatoes Anna. Champagne is highly recommended, but optional!
- 6 English Muffins split in half
- 6 Tbsps. softened sweet butter
- 2 Tbsp. sweet butter, for sautéing
- 2 - 10 oz. packages frozen spinach, thawed and squeezed dry
- 2 shallots, finely minced
- 2 cloves garlic, mashed and finely minced
- ¼ tsp white pepper
- ¼ tsp. freshly grated nutmeg
- ½ cup sour cream (reduced fat OK)
- 2 Tsps. freshly squeezed lemon juice, plus extra for seasoning
- 2 cups grated Monterey Jack Cheese
- Paprika
- freshly chopped parsley
- 1 dozen large eggs
Begin by spreading English Muffins with the 6 Tbsps. butter, and place on a large cookie sheet or jellyroll pan. Run under a broiler until butter is bubbly, and the muffins are lightly and evenly toasted. Remove from broiler and set aside.
Place the 2 Tbsp. of butter in a 12 inch skillet over medium heat. Swirl butter in pan until melted and just beginning to bubble. Add the minced shallot and saute for 1 minute. Add the minced garlic and saute for another minute, being careful not to burn it. Adjust heat accordingly. Add the spinach to the pan and continue to saute for about 2 more minutes, until spinach is covered by the butter and is warmed through. Add the white pepper, nutmeg, and ½ cup sour cream, and stir gently to incorporate. Add a few drops of lemon juice, and adjust seasoning if necessary. Remove from heat.
Begin to assemble Florentines by scooping out equal amounts of the spinach mixture onto each English muffin half (about 1/3 cup per half). Press down lightly, making a small nest or indentation in the spinach to hold the egg yolk.
Bring a 12 inch skillet filled half way with water to a gentle simmer. Working in batches of four, break each egg into a custard cup and hold the edge of the cup next to the surface of the water, and gently side the egg into the water. Repeat with the other three eggs, and cook for 3 to 5 minutes until white is set*, and the yolk appears pink in color. Using a slotted spoon, remove each egg from water allowing it to drain briefly, and place cooked egg on a muffin half. Repeat with other three eggs. Repeat poaching process with the other 8 eggs, until all eggs are done and are resting on English muffin halves. Cover each muffin half with an equal amount of the Monterey Jack cheese. Sprinkle with paprika and parsley. Run pan under the broiler for about a total of three minutes, keeping a close eye on them. Adjust pan to broil evenly, if necessary. Remove from broiler when cheese is melted and runny.
Place two English muffin halves per warmed plate, and add fruit, potatoes or a small green salad, depending on preference.
Makes six servings.
* - if Salmonella is a problem in your area, please cook eggs for the full five minutes to insure that the bacteria is rendered harmless. The egg yolk will be bright yellow or orange when it is cooked, but will not be at all runny when done. If you dont have the Salmonella problem, then you can cook the eggs for the lesser amount of time. This will result in a runny egg yolk, which will drizzle over the spinach mixture which is (in my mind and mouth) the wonderful end result!
Starters
Croutons with Gorgonzola, Pinenuts and Sundried Tomatoes
Cucumber with Tepanade, Chevre, and Sun Dried Tomatoes
Prosciutto, Asparagus, Gruyere Cheese, Baked in Filo Dough
Celery Stuffed with Cream Cheese
Salads
Spinach Salad a la Virgina City
Romaine and Roasted Beet Salad with Creamy Roquefort Dressing
Main Course
Desserts
