Hard-Boiled Eggs Florentine |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Ingredients:
2 (10-ounce) boxes frozen chopped spinach |
4 large eggs |
1 medium onion, chopped |
2 tablespoons olive oil |
1 1/4 cups half-and-half |
1 teaspoon chopped fresh thyme |
1/8 teaspoon freshly grated nutmeg |
3/4 teaspoon salt |
1/2 teaspoon coarsely ground black pepper |
Directions:
1. Cook spinach according to package directions.
2. Cover eggs with cold water by 1 inch in a 2-quart heavy saucepan and bring to a rolling boil, partially covered. Reduce heat to low and cook, covered, 30 seconds. Remove from heat and let stand, covered, 15 minutes. Transfer eggs with a slotted spoon to a bowl of ice and cold water and cool 1 minute. Peel eggs and quarter lengthwise.
3. While eggs are standing, cook onion in oil in a 12-inch heavy skillet over moderately high heat, stirring occasionally, until softened and browned, about 8 minutes. Add half-and-half, thyme, and nutmeg and briskly simmer, stirring occasionally, until liquid is reduced by one third and slightly thickened, 2 to 3 minutes. Add spinach, salt, and pepper and simmer, stirring occasionally, until spinach is heated through, about 2 minutes.
4. Transfer spinach mixture to a serving dish, then top with eggs and season with salt and pepper.
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