Chef David Simmons from Bed & Breakfast at Laurel Ridge (Siler City, NC) pampers his guests with his trademark culinary delights.  Today, you can pamper yourself with his Eggs Florentine breakfast.  Chef David's Eggs Florentine has a base of roasted Yukon Gold potatoes; in the middle is a layer of sautéed red onions, mushrooms and spinach; and on top of it all is a poached egg with a rich Hollandaise sauce.  Served with roasted tomatoes and a piece of breakfast sausage this hearty meal is a great start to the weekend.  As Chef David says "Be Brave and Enjoy!"

Eggs Florentine

From the Kitchen of Dave Simmons, Bed & Breakfast at Laurel Ridge

What you'll need

• Roasted Yukon Gold Potatoes
• Sauteed red onion, spinach and mushrooms
• Poached Eggs
• Hollandaise sauce
• Roasted Tomatoes
• Breakfast Sausage

Roasted Yukon Gold Potatoes

• 4 Yukon gold potatoes
• butter
• salt, freshly ground pepper to taste
• paprika
• fresh thyme
• garlic salt

Slice potatoes about 1/4 inch thick. Partially cook potatoes in slightly salted water until just fork tender. Cool immediately to stop them from cooking anymore. In a saute pan or griddle add the butter and season to taste with the above mentioned seasonings. Finish cooking the potatoes until they are golden brown on both sides.

Sauteed red onion, spinach and mushrooms

• 1 red onion, finely diced
• 1 cup sliced mushrooms
• 2 cups fresh spinach
• balsamic vinegar
• salt, freshly ground pepper

Saute red onion in melted butter and olive oil, until soft, then add the mushrooms. Cut fresh spinach into bite size pieces.  Add the spinach and season with salt and pepper.  Add ½ teaspoon of balsamic vinegar and remove from the heat immediately. 

Poached eggs

In a sauce pan add 1 quart of cold water and 2 tablespoons of white vinegar.  Bring the poaching water just to a simmer. Do not use water too hot or too cold.  Crack an egg into a small bowl. Tip the bowl slightly and place into the simmering water. Let the egg slide into the water gently. It should take about 2 minutes to poach an egg to medium yolk hardness. Remove the poached egg with a slotted spoon and make sure all the excess water is off the egg.

Hollandaise sauce

• 4 egg yolks
• 2 sticks melted unsalted butter
• 2 teaspoons fresh lemon juice
• hot sauce, such as Tabasco
• salt to taste

Place the egg yolks and about 1 tablespoon tepid water in a medium stainless steel mixing bowl. Place the bowl over the poaching pan at low to medium heat. Whisk the yolks until they have thickened and are a pale yellow. Do not over cook the yolks until they become scrambled, they will not accept the melted butter. Remove the pan from the heat immediately and very slowly add the warm melted butter to thicken the sauce while constantly whisking. Add the fresh lemon juice, a couple of drops of hot sauce and salt to taste. Keep the sauce warm but not hot or it will separate. 

Roasted Tomatoes

• 8 plum tomatoes, halved
• 1 tablespoon olive oil
• ½ teaspoon salt
• ½ teaspoon chopped fresh thyme
• ½ teaspoon freshly ground black pepper
• 4 garlic cloves, minced

Preheat oven to 350.

Coat oven proof dish with cooking spray. Place tomatoes, cut sides up, on oven proof dish. Drizzle with olive oil; sprinkle with salt, thyme, black pepper and garlic. Bake for 1 hour.

Bringing it all together

Cook the potatoes and keep warm. While the potatoes are finishing make the hollandaise sauce. Poach the eggs. While they are cooking, saute the onions and add the spinach. Place 4 or 5 potato rounds on the plate. Put some of the spinach mixture on top of the potatoes. Top with a poached egg. Spoon some of the hollandaise over the top of the poached eggs and finish with a dash of paprika.

Serve with roasted tomatoes and your favorite breakfast meat.

Be brave and enjoy!

About Bed & Breakfast at Laurel Ridge

The Bed & Breakfast at Laurel Ridge, located on twenty-six acres of gardens,  woodland, and meadow, provides all the privacy and beauty necessary for a romantic escape. The Inn borders the Rocky River with a large and beautiful stand of native Mountain Laurel. A walking trail through the forest leads to the river. Deer are seen grazing in the meadow and the perennial garden is an ideal wedding location. Host and accomplished chef David, spoils his guests with his trademark culinary delights. Breakfasts are served on the area's distinctive pottery from local artisans.  Some of the house specialties include pumpkin basil pancakes, eggs benedict, Dave's huevoes rancheros, crispy waffles with a warm fresh fruit compote. Juices, local North Carolina sausages, and our locally roasted coffee that is robust and ground fresh for each pot, accompany your breakfast.