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Deviled Eggs Florentine. Induction safe

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I had a day off, and had some Panchetta that was wooing me.... and I had a hankerin' for snackin' some deviled eggs. The result? Deviled Eggs Florentine. I did try to come up with a more creative name, but "Flo" doesn't scream "Spinach" to me as much as it does "Kiss my grits!" and I know I just aged myself there. If you are not familar with Panchetta, it is the Italian version of bacon. Bacon is from the side cut of the pig belly, where Panchetta is the bottom of the pork belly and usually thin sliced like Prosciutto. It can usually be found in the refrigerated section in the deli and cheeese aisles. Definitely worth trying as it is simply porkalicious! Deviled Eggs Florentine Boiling eggs: 20 minutes Prep time: about 15 minutes Servings: 3 (four 1/2 eggs= 2 full size eggs and fills me up) 6 eggs 1 oz Panchetta, paper thin sliced and chopped* 1 cup raw spinach, chopped 1 oz shredded parmesan cheese 1 dollop of Mayo, about 1/4 cup (or to desired consistency) *If you are avoiding nitrates you can use fresh pork belly or nitrate free bacon. 1.Begin to boil your eggs to perfection. If boiling eggs is a challenge for you, check out this website - it works every..and I mean EVERY time! That weird green ring on the yolk will be a thing of the past! http://simplyrecipes.com/recipes/how_to_make_perfect_hard_boiled_eggs/ 2. While the eggs are getting to their hard boiled perfection, heat your pan on medium high, then add the chopped panchetta and lower the heat to medium to help render out the flavor...errr...fat. 3. Once the panchetta fat starts to turn translucent and a bit melty, and the meat part turning a golden brown, if needed add some oil (Olive Oil or butter, I use butter) about 1 tablespoon then let the butter melt. 4. Once butter is melted add in the spinach and stir until wilted, then sprinkle in half of the parmesan cheese. 5. Get out the processor.... or get out your bowl and utensil to mash up everything. Put in the panchetta/spinach/parm mixture with the yolks of the eggs, add in the mayo, rest of the parmesan and pulse or mash until the desired consistency. 6. Fill up the egg whites with the mixture and you can garnish with a sprinkle more of grated parmesan cheese. Licking bowl is optional.