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Recipe from Weeknights with Giada by Giada De Laurentiis (Clarkson Potter, 2012)  Traditionally, eggs florentine have some kind of toasted bread, topped with wilted spinach, a poached egg, and cheese sauce. But I add a couple spins on that-crispy prosciutto being one of them and creamed spinach, which is much easier to make than a cheese sauce. You can use whatever bread you like. I prefer English muffins so the creamed spinach can soak into those nooks and crannies.Serves 4
- Vegetable oil cooking spray
- 4 thin slices prosciutto
- 3 tablespoons olive oil
- 1 small onion, finely chopped
- 3 garlic cloves, minced
- 6 packed cups (6 ounces) baby spinach
- ¼ teaspoon ground nutmeg
- ½ cup heavy cream
- ²/³ cup grated pecorino romano cheese
- Kosher salt and freshly ground black pepper
- 1 tablespoon fresh lemon juice
- 4 eggs, at room temperature (see Cook's Notes)
- 2 English muffins, halved crosswise (see Cook's Notes)
Place an oven rack in the center of the oven. Preheat oven to 400°F.Spray a baking sheet with vegetable oil. Arrange the prosciutto in a single layer on the prepared baking sheet. Bake until crispy, 6 to 8 minutes. Cool completely and then crumble into small pieces. Keep the oven on. In a medium skillet, heat the oil over medium-high heat. Add the onion and cook, stirring frequently, until soft, about 5 minutes. Add the garlic and cook until fragrant, about 30 seconds. Add the spinach and nutmeg and cook for 1 to 2 minutes, until the spinach has wilted. Add the heavy cream and bring the mixture to a simmer. Cook for 5 minutes, stirring occasionally, until the mixture thickens slightly. Remove the pan from the heat and stir in the cheese, 2 teaspoons salt, and ½ teaspoon pepper. Cover to keep warm. Fill a small saucepan with 3 inches of water. Add 1 tablespoon salt and the lemon juice. Bring the water to a simmer over medium heat. Crack an egg into a small bowl or cup, taking care not to break the yolk. Slowly slide the egg into the water. Using a wooden spoon, carefully stir the water around the egg. Cook for 2 to 2½ minutes, until the white has set and the yolk is still soft. Using a slotted spoon, remove the egg from the water and drain on paper towels. Repeat with the remaining eggs. Meanwhile, place the muffins on a baking sheet and bake for 5 to 6 minutes, until lightly browned and crisp. To serve, place an English muffin half on each of four plates. Spoon one-quarter of the spinach on top. Set a poached egg on top of the spinach and sprinkle with the crumbled prosciutto. Cook's Notes: The poached eggs can be made ahead of time. Store them in a bowl of water in the refrigerator. Reheat by placing in simmering water for 30 seconds. The English muffins can be browned, alternatively, in a toaster or toaster oven.
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