Breakfast sandwich* of the week: fried egg with creamed spinach, roasted mushrooms, and provolone.
I got the idea for this from a sandwich of Mark Peel’s that was featured in the latest issue of Food & Wine. There was no recipe, but I found a good way to make a lightly-creamed spinach with an olive oil béchamel (below). The mushrooms roasted in the skillet before the eggs fried.
*Confession: I ate it with a knife and fork.
Lightly-Creamed Baby Spinach
(adapted from the NY Times)
Makes enough for 2 sandwiches + leftovers.
1 TB olive oil
1 TB minced shallot
1 TB flour
1 c. whole milk
salt + pepper
1 6 oz. bag of baby spinach, rinsed
Heat a pan over medium heat. Add the olive oil. Sauté the shallot for 3 minutes. Stir in the flour and cook until smooth and the texture of wet sand, but not brown, about 3 minutes. Whisk in the milk and bring to a simmer. Keep whisking until the mixture begins to thicken.
Turn down the heat. Use a rubber spatula to keep stirring and scraping the bottom on the pot until the sauce is very thick and has lost its starchy taste, about 10 more minutes. Season with salt and pepper.
Stir in the spinach one handful at a time. Add more salt and pepper as needed.