-------------------------------------------------------------------------------- http://www.latimes.com/features/food/la-012302quickfix.story?coll=la%2Dheadlines%2Dfood%2Dmanual QUICK FIX Poacher's Delight By MAYI BRADY Times Staff Writer January 23 2002 Creamed spinach is one of those old-fashioned, homey dishes, perfect with roast beef. But here it becomes the base for a simple Eggs Florentine. Serve this for brunch or an easy Sunday supper and forget the beef. And don't fret about poaching eggs. The secret to a perfectly poached egg is to have the water at a happy simmer. That means more than just barely simmering but definitely not close to a boil. You want pea-sized bubbles bursting through at a steady pace. Eggs Florentine Active Work Time: 15 minutes Total Preparation Time: 25 minutes 2 (6-ounce) bags baby spinach 1/4 cup (1/2 stick) butter, divided 1 onion, minced 3 tablespoons flour 3/4 cup chicken or vegetable broth 1 cup milk Salt, pepper Dash ground nutmeg 1 cup fresh bread crumbs 1 tablespoon white vinegar 6 eggs 6 thick slices French bread, toasted Place the spinach in a microwave-safe bowl, cover with plastic wrap and cook until just wilted, about 4 minutes. Set aside. Bring a saucepan of water to a simmer. Meanwhile, melt 3 tablespoons of butter in a large saucepan over medium heat. Add the onion and cook, stirring until softened, about 3 to 4 minutes. Sprinkle the flour over the onion and cook another 2 minutes, until the flour has lost its raw taste. Add the broth, milk, salt and pepper to taste and the nutmeg. Cook, stirring, about 3 minutes. Stir in the spinach and cook just to heat through, about 2 minutes. Keep warm. Melt the remaining 1 tablespoon of butter in a small skillet over medium-high heat. Add the bread crumbs and cook, stirring, until golden and crisp, about 2 minutes. Set aside while you poach the eggs. Add the vinegar to the simmering water, then break 1 egg into a small bowl and slide it into the water. Repeat with another egg. Cook the eggs, 2 at a time, until the whites are set and the yolks look slightly pink, 3 minutes. Remove the eggs with a slotted spoon. To assemble, place 1 piece of toast on each of 4 plates. Divide the spinach on top of each slice, then top with a poached egg. Sprinkle with the bread crumbs. 6 servings. Each serving: 431 calories; 749 mg sodium; 233 mg cholesterol; 17 grams fat; 8 grams saturated fat; 53 grams carbohydrates; 17 grams protein; 4.39 grams fiber. Citrus Salad Active Work and Total Preparation Time: 5 minutes 1 large grapefruit 2 large oranges 1 tablespoon olive oil 1 tablespoon Sherry vinegar 2 teaspoons chopped chives Peel the grapefruit and oranges and remove any white pith. Break the fruit into sections and place in a large bowl. Toss with the olive oil, vinegar and chives. Chill until needed. 6 servings. Each serving: 62 calories; 0 sodium; 0 cholesterol; 2 grams fat; 0 saturated fat; 10 grams carbohydrates; 1 gram protein; 1.24 grams fiber. MENU Eggs Florentine Citrus Salad SHOPPING LIST French bread Chives 1 grapefruit 2 oranges 2 bags baby spinach STAPLES Bread crumbs Butter Chicken or vegetable broth Eggs Flour Milk Nutmeg Olive oil Onion Sherry vinegar White vinegar GAME PLAN 30 minutes before: Make citrus salad, toast bread. 25 minutes before: Microwave spinach, mince onion, bring water to a simmer for eggs. 15 minutes before: Begin making creamed spinach. 10 minutes before: Poach eggs. Just before serving: Assemble Eggs Florentine. If you want other stories on this topic, search the Archives at latimes.com/archives. For information about reprinting this article, go to www.lats.com/rights. --------------------------------------------------------------------------------