06 January 2012

Eggs Florentine Toast Cups


I have a growing collection of recipes to share but I bypassed all of them as soon as I had these toast cups.  I had to share it with anyone who's listening to try these for breakfast.   I cooked them twice this week.  They were that good. 

A few days ago, my browsing casually passed by the page of Kayotic Kitchen's egg & bacon toast cups.   From then on, I couldn't stop thinking about them.  Shame on me after all the calories I had put on during the holidays.  And I had to invite my husband along, who just proclaimed his new resolution that he will go on a diet.  Eggs, cheese and anything related to bacon are his worst enemies.


When I was about to start breakfast, I browsed around the internet for more ideas other than toast as the base of the cups because for that specific morning, I didn't have so much stock.  The kids, who are toast & honey dependents will not forgive me if they find out that I used the last of their bread.

That is when I found out about eggs florentine. I was very interested because there is spinach. It should replace the bacon or any of its relations. I just defrosted a mono portion of sauteed broccoli rabe for the kids the day before that got neglected.  I didn't know what to do with them. This recipe was a perfect fit!


I decided to combine both recipes and finally have our breakfast brunch!  I thought of maintaining the toast cup idea, put the broccoli rabe, retain the meat part so I put some chopped dried sausage, then top them with an egg, mornay sauce & grated pecorino di fossa (pit cheese).  Just once, we can forget about calories and dieting and start the day with big grins on our faces.   

Have a break, have a big breakfast!


To go with the toast cups, I made a simple tomato salad dressed with aceto di miele (honey vinegar), extra virgin olive oil, salt & dried oregano.  


Don't be put off by the long list of ingredients and instructions.  It's actually a very simple recipe.  Just read on.  


Eggs Florentine Toast Cups

Ingredients:
Serves 2
  • 1/4 cup pancetta or bacon
  • 4 - 6 slices of bread (toast), sides taken away
  • butter
  • sautèed spinach (see recipe below)
  • 4 - 6 eggs
  • mornay sauce (see recipe below)
  • parsley, finely chopped
  • grated cheese
Directions:
  1. Over medium heat, in a small saucepan, toast the pancetta or bacon. Set aside. 
  2. On a working board, flatten the bread with a rolling pin. Shape the bread round with the help of a round food cutter.
  3. Brush the muffin pan with melted butter or oil.  Press 1 toast in each muffin cold.
  4. Spoon the sautèed spinach on the toast, followed by some pancetta. 
  5. Put the eggs one by one in a small cup or plate.  Transfer the yolk plus half of the white to the toast cup. The whole egg doesn't fit in one toast cup.  
  6. In a pre-heated oven at 200 degrees Celsius, bake them between 13 - 17 minutes or until the eggs have set.    
  7. Transfer the cooked toast cups on the serving plate then pour the mornay sauce on top.  Sprinkle with grated cheese & chopped parsley.  
  8. Serve while still hot.

Sautèed Spinach

Ingredients:
  • extra virgin olive oil
  • 1 clove garlic, crushed
  • 100 grams spinach
  • salt 
  • pepper
Directions:
  1. Over medium heat, in a small saucepan, sautè the garlic in extra virgin olive oil. When it turns golden brown, discard it.
  2. Sautè the spinach until cooked through, about 15 minutes.  
  3. Season with salt & pepper.  Set aside.

Mornay Sauce

Ingredients:
  • 1 teaspoon butter
  • 1 tablespoon flour
  • 1/2 cup milk
  • salt
  • pinch freshly grated nutmeg
  • 1 tablespoon grated cheese such as gruyere or emmenthaler
Directions:
  1. Over low - medium heat, in a small saucepan, melt the butter.
  2. Add the flour and  and whisk constantly, until the roux is thick.  
  3. Slowly whisk in the milk and continue to whisk until the sauce thickens and comes almost to a boil, about 2 to 3 minutes.  
  4. Reduce the heat to a simmer and season with the salt and nutmeg. Allow to simmer for 2 to 3 minutes. 
  5. Stir in the cheese and whisk until melted. If the sauce seems too thick, thin with a little milk.  Set aside.   
  6. Use sauce immediately while it's still hot or warm.  You can also refrigerate the excess for a few days.  


5 comments:

  1. Oh now I remember I saw similar posts last year, and I completely forgot to make it. Your version looks even better with brocolli or spinach in it. This looks perfect for brunch. I need to bookmark this and remember about the recipe! Beautiful pictures!!

    ReplyDelete
  2. Hi Nami! The minute I saw a picture of one, I had to do it too. And it's good really. You will enjoy it. Thanks for dropping by! I hope you enjoyed your holidays!

    ReplyDelete
  3. What lovely images and recipe. I have seen similar using tomato cups from Pip & Ebby and ones where you use avocados as the cup. I made ones for Christmas using ham as the cups with a little mustard and shredded cheese in the bottom. It is a really flexible recipe.

    Easy, elegant recipes - my favorite kind!! Thanks.

    ReplyDelete

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