Eggs Florentine

Serves 2

Potato Pancakes

1 lg Russet Potato, pealed

1/4 sm Onion, sliced thin

1 Egg

1/2 t Salt

1/2 t Pepper

Vegetable Oil, for frying

In a medium skillet, pour 1/4 ” oil and heat on medium until hot.

Grate pealed potato on largest holes of a cheese grater.

Mix potato, egg, onion, and seasonings in a small bowl.

Using a 1/3 C measuring cup, scoop potato mixture and place in hot oil.  Use a spatula to flatten pancake.

Cook until dark golden brown on each side (about 3 minutes per side).

Drain on paper towels.

Keep warm in oven.

Pancakes can be made the day ahead, refrigerated in an air-tight container and then reheated on a cookie sheet the morning of.

Sauteed Spinach

2 T Butter

2 T Shallots, finely chopped

1 lb Fresh Spinach, washed, tough stems removed

Salt and Pepper

Pinch of Nutmeg

Met butter in a large skillet over medium-high heat.

Sautee shallot for 1 minute.

Add spinach and toss to coat.

Add salt, pepper, and nutmeg to taste.

Cook, continuing to stir until spinach is wilted.

Cover to keep warm.

Sauteed spinach is best prepared the morning of, but can be made a day ahead and rewarmed gently on low heat in a saute pan.

Mornay Sauce

1 T Butter

1 T Flour

1/2 C Milk

Salt & Pepper to taste

Pinch of Nutmeg

1 oz Cheese (Swiss or Guryere are best)

Melt butter in small saucepan on medium heat.

Add flour and wisk constantly, cooking for 1 minute.

Slowly whisk in milk and continue to whisk until sauce thickens, 2-3 minutes.

Add seasonings and simmer another 2-3 minutes.

Add cheese and stir until melted.

Sauce can be prepared 2-3 days in advance.  Place plastic wrap directly on surface of sauce and cover.  Rewarm on low in small saucepan.

Poached Eggs

Break the eggs into individual saucers or cups.

Fill a medium skillet halfway with water, add 1  T vinegar and 1 t salt and bring to a boil.

Carefully slide eggs into water, cover the skillet and remove from the heat.

Allow to sit 4 to 5 minutes.

Use a slotted spoon to remove eggs.

Assembly

Place two potato pancakes on each plate.

Divide the sauteed spinach evenly between all pancakes.

Add 1 poached egg to each pancake.

Pour 2-3 T of sauce over each egg.

Garnish with fresh chopped parsley.