by thirschfeld
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thirschfeld's Notes:
Expand1 tablespoon unsalted butter Ask a question about this ingredient
1 cup onions, sliced Ask a question about this ingredient
1 1/2 cup heavy cream Ask a question about this ingredient
1 tablespoon dijon mustard Ask a question about this ingredient
pinches fresh grated nutmeg Ask a question about this ingredient
1/2 cup comte cheese, grated Ask a question about this ingredient
8 ounces neufatchel Ask a question about this ingredient
20 oz., two boxes, organic frozen spinach, thawed Ask a question about this ingredient
Kosher salt and black pepper Ask a question about this ingredient
Place the spinach onto a clean kitchen towel, do this over the sink, and grab each corner of the towel. Place a hand just at the top of the spinach and twist the towel squeezing out most of the liquid. Don't squeeze it to dry. Turn the oven to broil. Place a 10 inch cast iron skillet over medium high heat and add the butter. Once the butter has melted add the onions, season them with salt and pepper. Cook the onions until they start to caramelize and become wilted and soft. Add the cream, dijon mustard and nutmeg and stir to dissolve the mustard, reduce cream by half. While the cream is reducing break the neufatchel into pieces. Once the cream is reduced add the neufatchel, comte and spinach and stir until well combined. Taste and season if necessary. Reduce the heat to low and crack the four eggs into the center of the pan. Season the eggs with salt and pepper. Let the bottom of the egg just begin to turn white and then place the whole pan in the oven. Cook until the top of the spinach begins to brown and the eggs are just cooked but the yolks still runny.
Ask a question about this stepOkay, so when's your cookbook coming out ;D Another delicious sounding recipe from you!
need an agent and a deal, LOL. Thanks for the kind words.
Peter works for food52 and thinks up ways to make the website better.
I love eggs over things, all sorts of things. This looks fabulous.