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Spinaci Crema Brunch

Spinaci Crema Brunch

Get Ready

Servings: Serves 12

Prep Time: 15 minutes

Cook Time: 30 minutes

Ingredients: Add ingredients to List

1 ( 10 oz.) bag fresh spinach
1 dash salt, to taste
1 dash Crushed red pepper flakes, to taste
1 pt Hannaford light cream
1 ( 3 oz.) container My Essentials Parmesan cheese, grated
1 dash freshly ground black pepper, to taste (optional)
1 (15 to 20 oz.) loaf italian bread, unsliced (from the Bakery)
1 dozen My Essentials white large eggs

directions:

1. Preheat oven to 350 degrees. Have a baking sheet ready.
2. Heat a large skillet over medium-high heat. Add spinach and stir frequently. The spinach will wilt and give off liquid, which should start to evaporate in the pan. Add salt and red pepper flakes while spinach cooks. Spinach is done when it is soft but still leafy, about 6 to 8 minutes. Removehalf the wilted spinach and finely chop it to use in the sauce. Leave remaining spinach in the pan and set aside.
3. Heat cream in a medium saucepan over medium heat. Slowly add Parmesan, stirring regularly, until the entire container is empty. Once the cheese has melted and the sauce has thickened, about 8 to 10 minutes, stir in the chopped spinach. Taste for seasoning, and add salt and black pepper if desired.Keep warm over very low heat.
4. Slice bread into 12 slices, 1 to 2 inches thick. Place slices on the baking sheet and toast them in the oven, about 4 to 6 minutes.
5. Poach or lightly fry the eggs. To fry, spray a large nonstick skillet with vegetable cooking spray and fry two eggs at a time. To poach, bring a medium pot of water to a light boil over high heat. Have a bowl or pot of cold water ready. When the water in the pot boils, stir the water with a spoon tocreate a whirlpool. Break an egg and gently drop it into the side of the whirlpool; it will settle in the center and the white will wrap itself around the yolk. The egg is done when the white is firm and the yolk is still soft,about 3 minutes. Use a large spoon to gently remove the egg and place it in the cold water bath to stop cooking. Remove from cold water quickly and place on a plate until ready to assemble. For best results, poach one egg at a time.
6. Assemble the spinaci. Place one slice of toasted bread in the center of a plate. Top with some reserved wilted spinach, then a spoonful of cream sauce, then a poached or fried egg. Top with a little more cream sauce. Repeat using all the eggs and toast. Serve warm.
Source: Hannaford fresh Magazine, May - June 2012

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Quantity Ingredients  
1 ( 10 oz.) bag fresh spinach  
1 dash salt, to taste  
1 dash Crushed red pepper flakes, to taste  
1 pt Hannaford light cream  
1 ( 3 oz.) container My Essentials Parmesan cheese, grated  
1 dash freshly ground black pepper, to taste (optional)  
1 (15 to 20 oz.) loaf italian bread, unsliced (from the Bakery)  
1 dozen My Essentials white large eggs  
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* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Serves 12
Base Nutrients
Calories 280 kcal (14%)
Calories from Fat 135 kcal (0%)
Total Fat 15 g (23%)
Saturated Fat 7 g (35%)
Cholesterol 210 mg (70%)
Sodium 460 mg (19%)
Total Carbohydrates 21 g (7%)
Dietary Fiber 1 g (4%)
Protein 14 g (23%)
Vitamins
Vitamin A n/a
Vitamin C n/a
Minerals
Calcium n/a
Iron n/a
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