Even though our chickens are still too young to lay eggs, we adore fresh eggs. I picked some up today as I was in the area of a great egg farm (Flamig Farm in West Simsbury CT). I decide to make a riff on Eggs Florentine for dinner!

Eggs Florentine

1 recipe polenta (I used 2 cups salted water, 1/2 cup polenta, cooked for 4 minutes then allow to cool and firm up a bit)

1 med onion, finely chopped

4 cloves garlic, minced

3 Tbs olive oil

8 oz baby spinach

3/4 cup cream

dash of nutmeg

salt and pepper

about 1/2 cup grated Parmesan

1 Tbs each salt and lemon juice

4 eggs

1 very rip tomato, sliced (homegrown!)

fake (or real) bacon, crumbled (I like Morningstar Veggie Strips)

Prepare the polenta. Set aside.

In a large skillet, heat olive oil. Add onions and stir until soft, about five minutes. Add garlic, cook about 2 minutes then add spinach and stir until wilted. Add cream and cook until reduced, about 10 minutes. Add pepper and salt and stir in Parmesan.

Heat a large pot of water with salt and lemon juice. When boiling reduce heat to keep at a simmer. Stir the water a bit on one side while you slide in one egg (break it into a small bowl first). Agitating the water will help the white form a nice ball. Don’t worry if they look crazy at first, they come together in the end and will taste good no matter how they look. Cook each egg about 2.5 minutes. I found I could do two at a time.

Assemble each plate with polenta on the bottom, a slice of tomato, a spoonful of the creamed spinach and then an egg. Top with a bit more of the cream sauce and sprinkle with bacon.