Alice’s Florentine-Poached eggs over sauteed spinach atop a buttermilk scone with a side of mixed-greens. Oh New York how I miss thee…
Recreating it should be simple considering there are only 4 ingredients. I love dishes like this because they can be altered to everyones liking. Want a healthier version? Omit the scone and place the spinach atop WASA bread. Don’t want to bake scones? Use english muffins or buy quick and easy frozen Pillsbury Buscuits. Want to eat just poached eggs? Go right ahead. Poaching eggs is one of the easiest, quickest, and lowest calorie ways of preparing eggs, as there is no added fat.
Here is my take on how to prepare this glorious plate. Let me know if you tried it and your turn out.
2 large eggs (freshest possible so they will hold together in the process)
2 buttermilk scones (click here for recipe)
5 ounce bag of fresh baby spinach
1 bag of fresh mixed green salad
2 Tbs olive oil
Choice of salad dressing
Bake buttermilk scones according to the recipe above
Heat 2 tablespoons olive oil in large pot over medium heat. Add spinach and stir until just wilted.
In a medium skillet add enough water to measure 1 1/4 inches. Sprinkle salt generously into water. Bring water to simmer over medium heat. Crack eggs 1 at a time and gently slip into water. Cook until egg whites are just set and egg yolks are still runny, about 3 minutes.
Mix salad with dressing of choice.
Place scones on plate, top with wilted spinach and using slotted spoon, place 1 poached egg atop each. Sprinkle with salt and pepper.