Michael DePasquale has been owner and operator of the Eatery for 22 years and counting. He got his start in restaurants 45 years ago. In 1980, he graduated from the Culinary Institute of America. Michael is married with four children. In his free time, he loves to ski and play the drums.
Ingredients
» 3 cups fresh spinach
» 2 to 3 tbsp virgin olive oil
» 2 cups heavy cream (40% fat content)
» 3/4 cup fresh grated parmesan cheese
» 4 whole eggs
» 2 everything bagels sliced in half and buttered
» Salt, pepper, ground rosemary to taste
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Poach 4 eggs by bringing a small pot of water to a boil, then a simmer. In a stainless steel bowl, toss the fresh spinach with olive oil and seasonings. Using a sauté pan, add heavy cream and heat slowly bringing to a simmer but not a boil. Add the parmesan cheese a little at a time using a whisk. Sauce should be thickening at this point. Slowly add the spinach and fold into the sauce until it wilts. Use tongs if needed to stir and toss spinach. Let simmer on very low.
Photography By Joel Riner
