This recipe came together in a roundabout way. Reid and I went out for dinner this past weekend and had a delicious spicy spinach and cheese dip that was a cross between spinach artichoke dip and chile con queso. It was really good and I could’ve eaten it by the spoonful (and maybe I did…). Anyway, after thinking that it would be the perfect accompaniment to almost anything I decided to make something similar to put on eggs, since my favorite breakfast spot of all time makes an amazing cheese sauce to put on, well, almost everything on their menu. Thank goodness it’s located in Florida or I would be significantly heavier.
So, we had a cheese sauce with spinach and tomatoes, with a little heat, to put on eggs. Make those eggs poached and pile it all on an English muffin and we reached eggs Florentine. Or my take on it anyway. I’ve never actually had this dish before so I have nothing to compare it to but it was delicious. It’s quick enough for a weeknight meal but also elegant enough for a weekend brunch. Either way, I see this recipe being repeated often.
I made the English muffins too but the recipe needs some tweaking. They tasted fine but didn’t have the texture I was looking for. Those nooks and crannies are eluding me…
- 4 English muffins
- 8 slices of cooked bacon
- 8 eggs
- thinly sliced green onion or chives, to garnish
for the cheese sauce
- 3 tablespoons salted butter
- 3 tablespoons flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- a dash or two of cayenne pepper
- 1 1/2 cups milk
- 1 1/2 cups shredded cheddar (not pre-shredded)
- 1/2 cup chopped fresh spinach
- 1 roma tomato, seeded and diced
To make the cheese sauce, melt the butter in a medium saucepan over medium heat. Once melted, reduce heat to medium-low and whisk in the flour, salt, black pepper, and cayenne pepper. Stirring constantly, cook until bubbly and tan in color, about 2-3 minutes. Slowly pour in the milk, whisking until smooth. Allow to cook for about 5 minutes, stirring occasionally, until slightly thickened. Reduce heat to low and add the cheese, whisking until smooth. Remove from heat and stir in the spinach and tomato. Taste and adjust seasonings if needed.
Poach your eggs and drain on a paper towel. Toast and butter the English muffins. To assemble, top each English muffin half with a slice of bacon, an egg, a healthy dose of the cheese sauce, and garnish with green onion slices.