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Spring Celebrations

As Easter is upon us and Mother’s Day fast approaches easy but fancy breakfast is on the menu!!

My first thought was rich sauce covered eggs and of course Eggs Florentine came to mind. I’ve Added Emeril’s for inspiration. Don’t stick though just with the potato pancakes for the foundation. Ham, prosciutto, country potatoes or any other favorite can be used.

Eggs Florentine

Recipe courtesy Emeril Lagasse, 2004

Prep Time:
40 min
Inactive Prep Time:

Cook Time:
30 min


2 servings


Sauteed Spinach, recipe follows
Mornay Sauce, recipe follows
Crispy Potato Cakes, recipe follows
4 large eggs
1 tablespoon white vinegar
1 teaspoon salt
Freshly ground black pepper
2 tablespoons finely chopped fresh parsley leaves


Preheat oven to 200 degrees F.

Prepare the Sauteed Spinach and keep warm while you prepare the remaining components. Prepare the Mornay Sauce and keep warm while you prepare the remaining components. Prepare the Crispy Potato Cakes and keep warm in the oven while you poach the eggs.

To poach the eggs: break the eggs into individual saucers or cups. Fill a medium skillet halfway with water. Add the vinegar and salt and bring to a boil. Pour eggs into water, cover the skillet and remove from the heat. Allow to sit 4 to 5 minutes. When the eggs are ready, divide the potato cakes evenly between 2 dinner plates and top each with some of the creamed spinach. Remove the eggs from the skillet with a slotted spoon and gently place on top of the creamed spinach and potato cakes. Season with salt and freshly ground black pepper, to taste. Ladle some of the Mornay Sauce over the eggs and spinach, garnish with parsley, and serve.
Sauteed Spinach:

2 tablespoons unsalted butter

2 tablespoons finely chopped shallots

1 pound spinach, washed, tough stems removed

Salt and freshly grated white pepper

Pinch grated nutmeg

Melt the butter in a large skillet over medium-high heat. Add the shallots and saute for 1 minute. Add the spinach and saute, stirring to wilt and combine with the shallots. Season with salt and freshly ground pepper and a pinch freshly ground nutmeg, to taste.
Mornay Sauce:

1 tablespoon butter

1 1/2 tablespoons all-purpose flour

1 cup milk

1/8 teaspoon salt

Pinch white pepper

Pinch freshly grated nutmeg

1 ounce grated cheese, such as Swiss, Gruyere, or Emmenthaler

In a small saucepan melt the butter over medium-high heat. Add the flour and cook, stirring constantly, until the roux is pale yellow and frothy, about 1 minute. Do not allow the roux to brown. Slowly whisk in the milk and continue to whisk until the sauce thickens and comes to a boil, about 2 to 3 minutes. Reduce the heat to a simmer and season with the salt, pepper and nutmeg. Allow to simmer for 2 to 3 minutes. Stir in the cheese and whisk until melted. If the sauce seems too thick, thin with a little milk.

Use sauce immediately or refrigerate, surface covered with plastic wrap, for several days in the refrigerator.

Yield: about 1 cup
Crispy Potato Pancakes:

3/4 pound russet potatoes (about 1 large)

4 ounces pancetta or bacon, cooked until crisp, drained and crumbled

1 large egg, lightly beaten

1/2 teaspoon salt

1/2 teaspoon black pepper

Vegetable oil, for frying

Peel the potato and put in cold water. Using a mandoline, grater, or food processor, coarsely grate the potato. Place in a fine-mesh sieve or strainer and squeeze out all of the potato liquid over a bowl. After the starch has settled to the bottom of the bowl, carefully pour off the clear liquid, reserving the starch. Add the grated potato to the starch in the bowl, along with the reserved crumbled bacon, egg, salt and pepper.

Heat a nonstick pan with a small amount of oil in the bottom of the pan. When the oil is hot, take about one-quarter of the potato mixture in the palm of your hand and, using the other hand, flatten and squeeze to remove any excess liquid. Place the potato mixture in the heated pan and cook, pressing down with a spatula to flatten, until crispy and golden, about 3 minutes on each side. Transfer to a paper lined baking sheet and keep warm in the oven while you cook the remaining potato cakes.

My suggestion is to serve with a nice mimosa.

What about the kids? All those died hard boiled eggs?

From egg salad sandwiches to deviled eggs the opportunities are endless. Sliced onto fresh bread with a dash of salt for a quick appetizer or snack. Have that last pickle or olive in the jar? Remove it and replace it with your eggs; marinate a week or so. Yum!

Stained Glass Eggs:
We’ve often used unsweetened drink mix to create wonderful stain glass eggs. After boiling, roll slightly to create cracks in the shell simple dip into unsweetened drink mix (choose colors and simple mix as though mixing food coloring or use food coloring in it’s stead). When pealed the eggs are stained in the cracks.


About MatchaGT by ShelleRae

Welcome! I am ShelleRae and I am very excited you are here. I joined the Smoothie Essentials team about 5 years ago now. Always health conscious and into prevention versus medication it seemed natural when the opportunity came up to take on the creation of this blog and the Smoothie Essentials blog as well. As mother to three and surrogate to many more I've practiced much of what I write on sometimes with great success and other times with a bit less. My friends and family are my test kitchen and my facts are most often from WebMD - they seem to have a fairly accurate and conservative approach. MatchaGT – the super premium Matcha Green Tea Introducing Matcha GT, the super premium Matcha Green Tea. Matcha GT is nature’s natural source of energy and antioxidants. Used for centuries in Japanese tea ceremonies, Matcha provides a powerful pick-me-up plus antioxidants and other health benefits to keep the body, mind and spirit in perfect balance. While many forms of green tea are strained or brewed, Matcha GT uses the whole tea leaf providing the full benefits and bold taste of whole green tea powder. My inspiration comes from others who also are striving to live a better life through lifestyle changes. More information is available at or by emailing Benefits: Natural Caffeine – longer lasting energy Antioxidants – to fight cancer causing free radicals Chlorophyll – powerful blood cleanse Coffee concepts and juice bars across North America including Starbucks, Jamba Juice, Coffee Bean & Tea Leaf, Smoothie King, and Booster Juice have recently started selling Matcha Green Tea smoothies, frappes, and lattes, promoting the great taste and health benefits of green tea.

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