Hard-Boiled Eggs Florentine

1. 1

   Cook spinach according to package directions.

2. 2

   Cover eggs with cold water by 1 inch in a 2-quart heavy saucepan and bring to a rolling boil, partially covered.

3. 3

   Reduce heat to low and cook, covered, 30 seconds.

4. 4

   Remove from heat and let stand, covered, 15 minutes.

5. 5

   Transfer eggs with a slotted spoon to a bowl of ice and cold water and cool 1 minute.

6. 6

   Peel eggs and quarter lengthwise.

7. 7

   While eggs are standing, cook onion in oil in a 12-inch heavy skillet over moderately high heat, stirring occasionally, until softened and browned, about 8 minutes.

8. 8

   Add half-and-half, thyme, and nutmeg and briskly simmer, stirring occasionally, until liquid is reduced by one third and slightly thickened, 2 to 3 minutes.

9. 9

   Add spinach, salt, and pepper and simmer, stirring occasionally, until spinach is heated through, about 2 minutes.

10. 10

    Transfer spinach mixture to a serving dish, then top with eggs and season with salt and pepper.

* Per serving · 4 servings · Values may vary.

No additional tips available.