Scrambled Eggs Florentine

Name: Scrambled Eggs Florentine
Total time: 15 min
Ingredients: 1/4 cup unsalted butter, divided; 4 ounces fresh spinach, chopped; 1 1/2 teaspoons kosher salt, divided; 6 large eggs, beaten; 3/4 cup mascarpone cheese; 3 ounces Fontina cheese, shredded (about 3/4 cup), divided; 1 tablespoon snipped fresh chives; Cracked black pepper; 1 loaf crusty Italian-style bread, sliced and toasted

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Total: 15 minutes

Servings: 8

Cost: $3.38 /serving

Author : Food & Wine

Ingredients

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1/4 cup unsalted butter, divided4 ounces fresh spinach, chopped1 1/2 teaspoons kosher salt, divided6 large eggs, beaten3/4 cup mascarpone cheese3 ounces Fontina cheese, shredded (about 3/4 cup), divided1 tablespoon snipped fresh chivesCracked black pepper1 loaf crusty Italian-style bread, sliced and toasted

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Instructions

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Step 1

Melt 2 tablespoons butter in a large nonstick skillet over medium. Add spinach and 1 teaspoon salt, and cook, turning with tongs, until wilted, about 3 minutes. Transfer spinach to a plate.

Step 2

Melt remaining 2 tablespoons butter in skillet. Add eggs, sprinkle with remaining 1/2 teaspoon salt, and swirl to coat skillet evenly. When edges are cooked, drag cooked egg to edges of pan using a heatproof rubber spatula to form large, soft curds. Cook until eggs are nearly set, about 4 minutes. Remove from heat. Gently fold mascarpone and 1/2 cup Fontina into eggs until cheeses are melted.

Step 3

Preheat broiler. Place egg mixture in a shallow 8-inch square baking dish. Sprinkle wilted spinach and remaining 1/4 cup Fontina on top. Broil until cheese is melted and bubbly, about 5 minutes. Garnish with chives and black pepper, and serve immediately with toast slices.