Eggs Florentine: My Adaptation

I awoke too hungry for my usual breakfast of a simple handful of fresh fruit with a dollop of yogurt. My early dinner yesterday was light and the definite winter chill in the air had my stomach crying for substance even before my slippers shuffled into the kitchen.

So I put together an adaptation of Eggs Florentine and, let me tell you, I feel fine. Maybe you'll read this before breakfast and give it a try yourself.

EGGS FLORENTINE ADAPTATION (yield=1 hearty portion)

-1 heaping tablespoon of finely minced red onion
-1 cup of fresh spinach, wilted (For a quick wilt, just spritz it with water and microwave it 1-2 min)
-1 oz. of cheese, your choice (Asiago, gruyere, or pecorino romano would all be nice. I used raclette today)
-2 teaspoons of butter or oil
-2 eggs, well beaten
-pinch of salt
-scant tablespoon of mayonnaise
-2 teaspoons of fresh lemon juice (or a light squeeze of 1/2 of a lemon)

Over medium heat, soften onion in butter. While the onions are cooking, mix together well the mayonnaise and lemon juice. Set aside. When the onion begins to look translucent, on the verge of turning golden, add eggs to the pan. Sprinkle with a pinch of salt and leave the eggs alone. Don't stir, don't flip. Just let them be. You may want to reduce the heat slightly...if you cook your eggs too quickly they will dry out. Disperse wilted spinach and cheese over the top of the eggs, as if you were putting toppings onto a pizza. Watch your eggs...when the center has just started to set, take a flexible metal spatula and insert it along the edges of the pan. Gently work the spatula inward, toward the center of the pan and allow it to fold over in half, locking your toppings inside. Gently release from pan onto a plate. Drizzle the lemon mayonnaise over the top and serve immediately.

Served with strong, black coffee, there may be no finer Sunday morning breakfast.