egg Florentine with Paula Deen's spinach

I went to South Africa for a week, leaving on an 11pm flight.  I needed something that would hold me over through the airport and probably the night, but didn't have many ingredients left in the kitchen.  Just some spinach and mushrooms, and one lonely egg.

I chose the only Paula Deen recipe I've ever found appealing.  It's a classic - the first ingredient is buttah. Followed by an equal amount of "healthy" olive oil.  But it turned out really nice.  I fudged the measurements to what I felt like and what I had on hand.

Paula Deen's Buttery Spinach and Mushrooms

Ingredients

• 1 tablespoon butter
• 1 tablespoon extra-virgin olive oil
• 1 cup sliced baby portobello mushrooms
• 1/2 cup thinly sliced leeks
• 1 clove garlic, minced
• 1/4 cup vegetable broth
• 1 tablespoon heavy whipping cream
• 1 teaspoon fresh lemon juice
• 1/8 teaspoon salt
• 2 cups fresh baby spinach
• 1/4 cup grated Parmesan

Directions

In a large skillet, melt the butter and olive oil together over medium-high heat. Add the mushrooms, and cook until they begin to soften, about 3 to 4 minutes. Add the leeks and garlic, and cook until tender, about 3 minutes. Add the broth, cream, lemon juice, and salt; cook for 2 minutes. Stir in the spinach, and lower the heat, stirring frequently, until the spinach is wilted, about 2 minutes. Sprinkle in the cheese and stir to combine. Transfer to a serving bowl and serve immediately.

For eggs Florentine, cook an egg sunny side up and slide on top of the spinach.  Season with salt and pepper to taste.  

As for me, I didn't have leeks but still really enjoyed it!  The flavors were deep and the texture of the mushrooms contrasted well with the slipperiness of the spinach.  It's a keeper as a side dish or a green bed for an egg.