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Oeufs Florentines, and Roast Chicken and Potatoes with Season-Straddling Green Beans

October 10, 2009

So the roast chicken and potatoes went off without a hitch.  And the green beans, incorporating elements from Croque-Camille’s Corsica month (September – chestnut honey) and Burgundy month (October – Dijon mustard), were an instant classic.

Roasted chicken leg quarter with potatoes and honey-Dijon green beans

Eggs Florentine, in case anyone is wondering, are eggs baked in creamed spinach with cheese on top.  (In general, “florentine” means there is spinach involved.)  These were also delicious, served with a hunk of garlic bread.  (Hopie made me do it.)

Egg baked in creamed spinach, topped with cheese and sliced tomatoes - yum!

Originally published on Seasonal Market Menus.

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