Spinach Florentine
- Diana Allen, MS, CNS
- Feb 22, 2015
- 1 min read
If you have 3 ingredients (broth, eggs, spinach) and a frying pan, you can make Spinach Florentine.
Start by adding an inch of homemade chicken broth to the bottom of your pan, and bring to a simmer over medium high heat.
Add baby spinach to cover the entire surface, a couple leaves deep. Crack 2 eggs on top, reduce heat and put a lid on it.
After a minute or two, lift the lid and sprinkle dried dill, salt and pepper on top of the eggs. If my digestion is good, I also like to sprinkle a teaspoon of finely grated Manchego cheese, which is a hard, aged, raw sheep milk cheese—similar to parmesan—on top of the eggs.
Put the lid back on and let the eggs and spinach steam/poach for another couple of minutes. Depending on how runny you want your eggs, cooking time will vary. Give it about 6 minutes, total, for medium cooked yolks.
When done, use a spatula to slide eggs onto a plate, and place the spinach all around. You can pour any remaining broth into a mug and sip it - delish!
This is a super safe, bloat busting meal and my number one go-to for SIBO-friendly eating. The only question mark for you might be the cheese, which is optional. A sprinkle of nutritional yeast is a good substitute, or just skip it.
You can also change up your herbs for a different flavor. I love dill, but tarragon is also awesome with eggs. And basil is nice, too.
