One of my favorite cookbooks of all time is the new Pioneer Woman cookbook. And one of my favorite recipes from it (out of oodles and oodles) is PW's Eggs Florentine. Add my husband's twist to the recipe, which involves bacon and avocado (always welcome at my table), and you've got one delish breakfast.
|PW's new cookbook. via.|
You can follow her recipe here, which contains lots of tantalizing photos of eggs, eggs and more ooey gooey eggs. I will say for all you pregnancy police, I did cook my egg well through and unfortunately had to bypass the hollandaise sauce. But the sandwich was still. so. good.
|Yeah. Its that good. via.|
This is what PW's eggs benedict looks like with some sauteed spinach.
|Eggs Benedict turned Florentine with the addition of Pop Eye's favorite food: Spinach! via.|
The special twist, courtesy of my husband, is the addition of some slices of fresh, sauteed tomatoes, sliced avocado and bacon. First, cook up some bacon, probably about 2-3 slices per person. Then, slice a nice-sized tomato into thick rounds. Once the bacon is done cooking, drain off most of the fat from the pan and use that pan to saute the tomato slices. Cook them 1-2 minutes per side and sprinkle with a little salt and pepper. While they're cooking, slice up an avocado, probably about 2-3 slices per person.
Now you're ready to create the stack. Follow the instructions of PW's recipe. Then add your slice of tomato, a few slices of avocado and the bacon on top. Sometimes I like to make it more of a sandwich by putting another english muffin on top. I did that for the birthday breakfast Laura posted on here. Bon Appetit!
|Baby-friendly Eggs Florentine, with Mike's special twist.|