The Beaver County-based ice cream chain has signed development agreements for seven new markets in the West and Southwest.
Usually when I make breakfast for dinner, I go sweet, with pancakes, crepes or waffles. All this recent warm weather, though, is making me hungry for something green and spring-y. This easy recipe from Italian cooking goddess/TV star Giada De Laurentiis' latest cookbook, which goes on sale Tuesday, marries two foods associated with spring: tender baby spinach and eggs.
If you don't have prosciutto, an Italian dry-cured ham, substitute thinly sliced bacon. English muffins -- or whatever thick, crusty bread you prefer -- also can be browned in a toaster.
- Vegetable oil cooking spray
- 4 thin slices prosciutto
- 3 tablespoons olive oil
- 1 small onion, finely chopped
- 3 garlic cloves, minced
- 6 packed cups (6 ounces) baby spinach
- 1/4 teaspoon ground nutmeg
- 1/2 cup heavy cream
- 2/3 cup grated pecorino romano cheese
- Kosher salt and freshly ground black pepper
- 1 tablespoon fresh lemon juice
- 4 eggs, at room temperature
- English muffins, halved crosswise
Place rack in the center of oven. Preheat to 400 degrees.
Spray a baking sheet with vegetable oil and arrange prosciutto in one layer. Bake until crispy, 6 to 8 minutes. Cool, then crumble into small pieces. Keep oven on.
In medium skillet, heat oil over medium-high heat. Add onion and cook, stirring frequently, until soft, about 5 minutes. Add garlic and cook until fragrant, about 30 seconds. Add spinach and nutmeg and cook for 1 to 2 minutes, until spinach has wilted. Add heavy cream and bring mixture to a simmer. Cook for 5 minutes, stirring occasionally, until mixture thickens slightly. Remove pan from heat and stir in the cheese, 2 teaspoons salt and 1/2 teaspoon pepper. Cover to keep warm.
Fill a saucepan with 3 inches of water. Add 1 tablespoon salt and lemon juice. Bring water to a simmer over medium heat. Crack an egg into a small bowl or cup, taking care not to break the yolk. Slowly slide egg into water. Using a wooden spoon, carefully swirl water around the egg. Cook for 2 to 21/2 minutes, until white has set and yolk is still soft. Remove egg with slotted spoon and drain on paper towels. Repeat with remaining eggs.
Meanwhile, place muffins on baking sheet and bake for 5 to 6 minutes, until lightly browned and crisp.
To serve: Place a muffin half on each of four plates. Spoon one-quarter of spinach on top. Set a poached egg on top of spinach and sprinkle with crumbled prosciutto. Buon appetito!
Makes 4 servings.
-- "Weeknights With Giada" by Giada De Laurentiis (Clarkson Potter, March 2012, $35)