EGGS FLORENTINE CASSEROLE
For our Christmas brunch, I make this variation on a classic eggs Florentine recipe, adding sausage and spinach to make a snappy casserole. Sometimes I mix in fresh peppers or green chiles, so play with it. -Karen Weekley, Washington, West Virginia
Provided by Taste of Home
Time 50m
Yield 12 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. In a large skillet, cook sausage over medium heat until no longer pink, 6-8 minutes, breaking into crumbles; drain and transfer to a greased 13x9-in. baking dish., In same skillet, heat butter over medium-high heat. Add onion and mushrooms; cook and stir 3-5 minutes or until tender. Stir in spinach. Spoon vegetable mixture over sausage., In a large bowl, whisk eggs and milk until blended; pour egg mixture over vegetables. Sprinkle with cheeses and paprika. Bake, uncovered, 30-35 minutes or until the center is set and a thermometer inserted in center reads 165°. Let stand 10 minutes before serving.
Nutrition Facts : Calories 271 calories, Fat 20g fat (9g saturated fat), Cholesterol 226mg cholesterol, Sodium 344mg sodium, Carbohydrate 6g carbohydrate (4g sugars, Fiber 1g fiber), Protein 16g protein.
EGGS FLORENTINE CASSEROLE
Provided by Food Network Kitchen
Categories main-dish
Time 1h15m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- Melt the butter in a large skillet over medium-high heat. Add half of the spinach and cook until wilted, about 2 minutes. Add the remaining spinach, the nutmeg, 1 teaspoon salt and a few grinds of pepper. Cook until all of the spinach wilts, about 3 more minutes. Drain the spinach in a colander and let cool, then squeeze out the excess moisture. Chop the spinach.
- Butter a 9-by-13-inch baking dish. Whisk the eggs, milk, lemon zest, 1 teaspoon salt and a few grinds of pepper in a large bowl. Arrange half of the English muffin pieces in the prepared baking dish. Top with half each of the spinach, scallions and cheese. Top with the remaining English muffin pieces, spinach, scallions and cheese. Pour the egg mixture onto the casserole, then press down on the English muffins to submerge them. Cover with foil and refrigerate 3 hours or overnight.
- Remove the casserole from the refrigerator 30 minutes before baking. Preheat the oven to 375 degrees F. Bake the casserole, covered, until just set, about 25 minutes. Uncover and bake until the top is lightly browned, about 20 more minutes. Let cool 10 minutes before serving. Serve with creme fraiche.
EGGS FLORENTINE
Provided by Giada De Laurentiis
Categories main-dish
Time 53m
Yield 4 servings
Number Of Ingredients 14
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.
FLORENTINE EGG BAKE
This flavorful breakfast bake comes together quickly using handy convenience foods, including refrigerated hash browns, biscuit mix and store-bought pesto. For a seafood variation, replace the ham with crabmeat.
Provided by Taste of Home
Time 1h20m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- In a large bowl, combine the hash browns and oil. Press into a 13x9-in. baking dish coated with cooking spray. Bake at 350° for 25-30 minutes or until edges are golden brown. , Combine the spinach and Swiss cheese; sprinkle over crust. Top with ham. In a large bowl, whisk the eggs, buttermilk and pesto. Combine the biscuit mix, salt and pepper; add to egg mixture. Stir in the Asiago cheese. Pour over ham. , Bake, uncovered, for 25-30 minutes or until a knife inserted in the center comes out clean. Let stand for 10-15 minutes before cutting. Sprinkle with basil.
Nutrition Facts : Calories 391 calories, Fat 21g fat (9g saturated fat), Cholesterol 253mg cholesterol, Sodium 714mg sodium, Carbohydrate 28g carbohydrate (3g sugars, Fiber 2g fiber), Protein 23g protein.
EASY FLORENTINE EGG CUPS
At your next brunch, try this super-simple take on a classic. All you have to do is layer bread, spinach, and eggs in a muffin tin, then bake until the bread is toasted and the yolks are perfectly runny.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Time 35m
Yield Makes 12
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees. Using a sharp knife, cut off bread crusts. Brush both sides of bread slices with butter. Gently press one slice into each cup of a standard muffin tin. Place 1 tablespoon spinach in each bread cup, then crack an egg into each; season with salt and pepper.
- Bake until whites are set and yolks are still soft, 15 to 20 minutes. Serve.
EGGS FLORENTINE
This is a basic and elegant recipe for eggs Florentine. Make sure not to overcook it!
Provided by Kel Kel
Categories 100+ Breakfast and Brunch Recipes Eggs Omelet Recipes
Time 20m
Yield 3
Number Of Ingredients 7
Steps:
- Melt butter in a large skillet over medium heat; cook and stir mushrooms and garlic until garlic is fragrant, about 1 minute. Add spinach to mushroom mixture and cook until spinach is wilted, 2 to 3 minutes.
- Stir eggs into mushroom-spinach mixture; season with salt and pepper. Cook, without stirring, until eggs start to firm; flip. Sprinkle cream cheese over egg mixture and cook until cream cheese starts to soften, about 5 minutes.
Nutrition Facts : Calories 278.9 calories, Carbohydrate 4.1 g, Cholesterol 408.3 mg, Fat 22.9 g, Fiber 1.2 g, Protein 15.7 g, SaturatedFat 11.2 g, Sodium 276 mg, Sugar 1.3 g
EGGS FLORENTINE MADE EASY
Steps:
- Gather the ingredients.
- First, prepare the spinach. Heat up a pan large enough to hold all the spinach.
- When it is very hot, add a splash of olive oil and throw in the spinach. Turn it over using tongs for 1 to 2 minutes until wilted. Do not overcook the spinach or it will become slimy.
- Tip the spinach into a colander and press out any excess liquid with the back of a spoon. Return the spinach to the pan and divide into four portions. Keep warm by covering with a lid or a tea towel. Preheat the grill.
- To poach the eggs, bring a pan of water to the boil and add the vinegar. When simmering, gently crack the eggs and slip them into the water without breaking the yolks. Poach the eggs for about 3 minutes or until the whites are set, but the yolks are still soft.
- Meanwhile, split the muffins and toast them on both sides on the grill. Butter lightly and place onto warmed plates.
- Put a portion of spinach on each muffin half and keep warm under the grill.
- When the eggs are done, lift them out with a slotted spoon and pat dry with kitchen paper. Place one on each muffin half and spoon 1 to 2 tablespoons of hollandaise and grated nutmeg over top and. Serve immediately.
- Enjoy!
Nutrition Facts : Calories 826 kcal, Carbohydrate 73 g, Cholesterol 539 mg, Fiber 5 g, Protein 24 g, SaturatedFat 17 g, Sodium 1186 mg, Sugar 37 g, Fat 49 g, ServingSize 4 servings, UnsaturatedFat 0 g
EGGS BENEDICT FLORENTINE
Eggs Benedict Florentine with smoked ham.
Provided by Trudie
Categories Breakfast Eggs
Time 35m
Yield 4
Number Of Ingredients 12
Steps:
- Prepare Hollandaise: Whisk together egg yolks, lemon juice, and pepper in a pan over low heat. Add 1/2 of the butter and continue to whisk until the butter is melted and incorporated. Add remaining butter and salt and whisk until melted. Sprinkle in paprika. Turn heat off and cover with a lid to keep warm.
- Fill a large saucepan with 5 to 8 inches of water and bring to a gentle simmer. Add vinegar and reduce heat to low. Carefully break eggs into the simmering water and cook until whites are firm and the yolks have thickened but are not hard, 3 to 4 minutes. Remove the eggs from the water with a slotted spoon, dab on a kitchen towel to remove excess water, and place onto a warm plate.
- While the eggs are poaching heat ham in a skillet over medium-high heat until warm, 2 to 3 minutes, microwave spinach sprinkled with a little water on a plate for 30 seconds, and toast English muffins.
- Spread butter on toasted muffins. Top each half with a slice of ham, some spinach, and a poached egg. Drizzle with a healthy helping of Hollandaise and serve immediately.
Nutrition Facts : Calories 636.4 calories, Carbohydrate 28.9 g, Cholesterol 768 mg, Fat 47.4 g, Fiber 0.3 g, Protein 26 g, SaturatedFat 24.1 g, Sodium 862.7 mg, Sugar 1.2 g
BRUNCH EGG DISH FLORENTINE
Make and share this Brunch Egg Dish Florentine recipe from Food.com.
Provided by carrie sheridan
Categories Breakfast
Time 35m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Mix spinach with onion, nutmeg, salt and pepper (and add 1 cup of white sauce, if desired).
- Saute chopped mushrooms in butter in a skillet until golden. Mix with the spinach mixture.
- Partly fill 8 individual ovenproof 6-10 ounce ramekins with the mixture.
- Make a well in the center of each ramekin. In each well, carefully place a raw egg.
- Bake in an oven preheated to 350 until the yolk is set and egg white is done. DO NOT OVERCOOK.
- Over all 8 ramekins, pour a heated sauce made by blending the remaining white sauce with 1 cup of Hollandaise, 2 TBS per ramekin.
- Put under the broiler for 2 minutes.
- NOTE: This also may be baked in an 8 x 8 x 2 inch baking dish instead of the individual ramekins.
- WHITE SAUCE:.
- Heat 2 cups milk in a saucepan but DO NOT BOIL. Melt 4 TBS of butter in a medium-sized skillet. Remove from the heat and stir in 4 TBS flour to make a smooth paste. Add this paste, gradually, to the hot milk, stirring constantly until the sauce is smooth and thickened. Season with salt and pepper to taste. Makes 1 cup.
- HOLLANDAISE SAUCE:.
- Beat 4 egg yolks and juice of 2 lemons in a metal bowl over a pan with hot water on medium heat.
- Add 8 ounces of salted butter [Kerry Irish Gold], 2 ounces at a time. Beat hard with a whisk or fork. As you add the fifth and sixth pieces of butter, hold the pan up. away from the hot water, so that the sauce will not get too hot and separate. Stir well. Season with salt and pepper to taste. Put back over the hot water, covered, OFF THE HEAT, until ready to serve. Reheat over medium heat for 10 minutes before serving. Males about 1-1/4 cups.
- This will keep covered in the refrigerator for 3-4 days - and, tightly covered, in the freezer for several months.
Nutrition Facts : Calories 140, Fat 10.8, SaturatedFat 5.3, Cholesterol 201.3, Sodium 427.2, Carbohydrate 3.1, Fiber 1, Sugar 1.4, Protein 8.6
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