Baked Eggs Florentine Recipes

BAKED EGGS FLORENTINE

Steps:

• Preheat the oven to 392F / 200C.
• Melt the butter gently in an ovenproof skillet. Add the finely chopped shallots and cook over a low to medium heat for about 10 minutes until they are golden brown.Add the minced garlic and cook for a minute.
• Add a third of the spinach to the pan stir and let it wilt before you add another third of the spinach. Finally, stir in the remaining spinach, then add the black pepper and salt.
• While the spinach is cooking pour the cream into a saucepan. Add the grated nutmeg and teaspoon of Dijon mustard. Bring slowly to the boil stirring often, until the cream has thickened.
• Once the spinach has wilted, make 4 hollows for the eggs.Carefully break an egg into each hollow.
• Pour the cream around the eggs then sprinkle the cheese over everything. Pop the pan in the oven, cover the pan with a lid then cook for 10 minutes. Remove the lid for the last 5 minutes.
• Sprinkle the chopped parsley over the cooked dish and add some freshly cracked black pepper.Serve immediately with some crusty bread.

EGGS FLORENTINE

Steps:

• Put an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Spray a baking sheet with vegetable oil cooking spray.
• Arrange the prosciutto in a single layer on the prepared baking sheet and bake until crispy, about 6 to 8 minutes. Remove from the oven and cool completely before crumbling into small pieces.
• In a medium skillet, heat the olive oil over medium-high heat. Add the onion and cook, stirring frequently, until soft, about 5 minutes. Add the garlic and cook until fragrant, about 30 seconds. Add the spinach and nutmeg and cook until the spinach has wilted, about 1 to 2 minutes. Stir in the heavy cream and bring the mixture to a simmer. Cook, stirring occasionally, until the mixture thickens slightly, about 5 minutes. Remove the pan from the heat and stir in the cheese. Season with salt and pepper, to taste.
• Fill a small saucepan with 3 inches of water. Add 1 tablespoon salt and the lemon juice. Bring the water to a simmer over medium heat. Crack an egg in a small bowl, taking care not to break the yolk. Slowly slide the egg into the water. Using a wooden spoon, carefully stir the water around the egg. Cook for 2 to 2 1/2 minutes until the white has set and the yolk is still soft. Using a slotted spoon, remove the egg from the water and drain on paper towels. Repeat with the remaining eggs.
• To serve, place a tomato slice on each salad plate and season with salt and pepper. Spoon 1/4 of the spinach sauce over the tomato slice. Top with a poached egg and sprinkle with the crumbled prosciutto. Serve warm.
• Cook's Note: The poached eggs can be made ahead of time if stored in water and refrigerated. Reheat by placing in simmering water for 30 seconds.

BAKED EGGS FLORENTINE

Steps:

• Preheat the oven to 350°F.
• Lightly oil two ramekins or small oven-safe dishes.
• Saute the garlic in the olive oil until lightly brown.
• Add the spinach and cook until the spinach is completed defrosted.
• Spoon the mixture into a colander and press out as much liquid as possible, then transfer to a small bowl.
• Add the milk, a good grating of nutmeg, salt, and pepper to taste.
• Split the mixture into the oiled ramekins and crack and egg into each.
• Sprinkle a small amount of extra milk on top, followed by a little more salt and pepper if you like.
• Bake in a tray for approximately 20 minutes or until the white are set and the yolk is to your liking.
• Serve with toasted whole wheat bread, a small salad, fresh fruit, etc. Enjoy!

IMPOSSIBLY EASY EGGS FLORENTINE BAKE

Steps:

• Heat oven to 400°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In large bowl, beat Bisquick™ mix, milk, 4 of the eggs, 3/4 teaspoon of the salt and the red pepper with whisk until blended. Stir in spinach, bell peppers and cheeses. Pour into baking dish.
• Bake uncovered 25 minutes. Spray bottom of metal 1/4 cup measuring cup or bottom of small (2-inch diameter) glass with cooking spray; carefully make 8 wells in partially baked mixture in baking dish. Crack an egg into each well. Sprinkle with remaining 1/4 teaspoon salt. Bake 12 to 16 minutes longer or just until yolks are set. Cool 5 minutes.
• Meanwhile, make hollandaise sauce as directed on package. Drizzle 1/2 cup of sauce over top of casserole. Top with tomato. Serve with remaining sauce.