Egg florentine in pullman “bowls”

• Vegetarian

• Produce

  • 3 cloves Garlic
  • 2 cups Spinach, squeezed

• Refrigerated

  • 5 Eggs, large

• Condiments

  • 1 batch Burnt butter hollandaise sauce

• Baking & Spices

  • 1/8 tsp Black pepper, ground
  • 1 pinch Nutmeg
  • 3/4 tsp Sea salt

• Oils & Vinegars

  • 2 tbsp Olive oil

• Bread & Baked Goods

  • 1 whole loaf Pullman toast

• Dairy

  • 4 5 tbsp unsalted butter, unsalted
  • 5 6 tbsp laughing cow spreadable cheese

Found on ladyandpups.com

Description

Ingredients

• 1 whole loaf of pullman toast
• 4~5 tbsp unsalted butter, or more
• 5 large eggs
• 2 cups (290 grams) blanched/squeezed spinach
• 2 tbsp olive oil
• 3 cloves garlic, thinly sliced
• 3/4 tsp sea salt
• 1/8 tsp ground black pepper
• 1 pinch freshly grated nutmeg
• 5~6 tbsp Laughing Cow spreadable cheese, or other soft cheese you prefer
• 1 batch of burnt butter hollandaise sauce

Directions

• We are going to start with soft-boiled eggs and garlic spinach because both can be prepared before hand. If Im preparing more than a couple eggs for brunch, I like to do soft-boiled instead of poached. Its much easier to manage, tastes just as great and frankly, I even prefer how it looks. My tested (and blessed with superstitions) way of making easy-to-peel soft-boiled eggs is this:
• MAKE SOFT-BOILED EGGS: Bring a deep pot of water plus a tsp of salt to boil, NOT SIMMER, but like a full boil (do not start with eggs in cold water). Gently lower your eggs into the boiling water, which will immediately cool it down to a simmer. Lower the heat down just enough to keep it at a gentle bubbling, then cook for 5 min. Then immediately transfer the eggs into cold water until cooled down completely. You can now peel them and keep them plastic wrapped, or you can peel right before use. Either way, submerge them in hot tap water for 1 min to warm up before using.
• MAKE GARLIC SPINACH: After you blanch and shock the spinach, make sure it is completely squeezed dry, then chopped them coarsely and set aside. In a skillet, heat the olive oil on medium-high heat, then add the garlics. Move the garlics around with a tongs until the edges are slightly browned, then add the spinach, salt, black pepper and nutmeg. Toss everything together with a tongs until evenly incorporated. Set aside. Reheat over medium-high heat before using.
• MAKE A BATCH OF BURNT BUTTER HOLLANDAISE SAUCE: The only difference I made with this recipe this time, is that I add a few drops of tabasco sauce at the ed. Make this right before you start with the pullman bowls.
• MAKE PULLMAN BOWLS: Cut the pullman bread into large 3 1/2 (12 cm) square boxes for adults, or small 2 1/2 (9 cm) square boxes for kids. In a large skillet over medium-high heat, melt enough butter to generously coat each sides of the boxes, then turn and toast until golden browned and crispy on all sides. Each time you turn the boxes, youll need to add more butter to coat. About 1~2 tsp of butter for each sides (goes without saying that the more butter you use, the crispier nuttier and decadent the boxes will be).
• TO ASSEMBLE: Use a serrated knife to cut a hole out of each boxes. Add a couple tbsp of Laughing Cow spreadable cheese (or other soft cheeses like brie or sweet creamy blue cheese) on the bottom, then fill the hole with garlic spinach. Top with 2 soft-boiled eggs for adults and 1 for kids, then pour a good serving of burnt butter hollandaise sauce on top.

Nutrition