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 FLORENTINE
A classic Eggs Florentine recipe made with two poached eggs on a toasted english muffin with spinach and hollandaise sauce.
Provided by Lauren Allen
Categories Breakfast
Time 30m
Number Of Ingredients 13
Steps:
- Melt butter. Melt butter in a small sauce pan.
- Beat egg yolks. In a separate bowl, beat the egg yolks. Add in the lime juice, heavy cream, and salt and pepper.
- Tempur the eggs. Next you need to tempur the eggs by adding a small amount of the hot butter to the egg mixture. Stir it well and repeat this process, slowly adding one spoonful of hot butter to the egg mixture. We do this to avoid curdling the eggs.
- Return to saucepan. Finally, add the whole mixture back to the saucepan and cook it for a few more seconds.
- Heat water. Fill the pot with about 3 inches of water. Heat the water until it starts to steam and bubble (just before boiling point).
- Add vinegar. Add a splash of vinegar to the water (this helps the egg stay together once it is in the water).
- Crack egg. Crack one egg in a small dish (I like to use a small measuring cup).
- Whirlpool. Next, create a gentle whirlpool in the water by taking a large spoon and circling it around in the water. Poor your egg into the center of the swirl.
- Cook. While it's cooking, make sure to watch the water temperature. You never want the water to boil, so if it gets too hot, you may need to turn down the heat. It should stay just below boing point. How log you cook your poached egg depends on personal preference. I like to cook it for 3-4 minutes for a slightly runny yolk. Remove the poached egg with a slotted spoon!
- In a large skillet, melt the butter over low heat. Once melted, pour in the heavy cream, and let the mixture simmer for a couple minutes until is starts to thicken slightly.
- Add baby spinach leaves and cook them for 2 to 3 minutes or until the leaves are wilted. Remove from heat and season with a dash of salt and pepper.
- Toast the english muffin and lightly butter it. Layer spinach on top of the english muffin and place egg on top of spinach. Top with hollandaise sauce.
Nutrition Facts : Calories 477 kcal, Carbohydrate 30 g, Protein 14 g, Fat 34 g, SaturatedFat 19 g, Cholesterol 300 mg, Sodium 538 mg, Fiber 3 g, Sugar 1 g, ServingSize 1 serving
FLORENTINES
Provided by Giada De Laurentiis
Categories dessert
Time 2h45m
Yield 28 Sandwich Cookies
Number Of Ingredients 8
Steps:
- Position the rack in the center of the oven and preheat the oven to 350 degrees F.
- Line a heavy large baking sheet with parchment paper. Stir the almonds, flour and zest in a medium bowl. Stir the sugar, butter, cream, and honey in a heavy medium saucepan over medium heat until the sugar dissolves. Bring the mixture to a boil. Remove the pan from the heat. Stir in the almond mixture. Cool the batter for 20 minutes, stirring occasionally. Using 2 teaspoons of batter for each cookie, spoon 8 mounds of the batter onto the prepared baking sheet, spacing evenly apart (the cookies will spread). Flatten the batter slightly with your finger.
- Bake the cookies until they are lacy and golden brown, about 10 minutes. Gently slide the parchment paper with the cookies onto a rack and cool completely. Transfer the cookies to paper towels. Repeat with the remaining batter, lining the baking sheets with clean parchment for each batch. (The cookies can be made up to this point 2 months ahead. Cool completely, then store airtight in the freezer. Defrost before continuing.)
- Stir the chocolate in a bowl set over a saucepan of simmering water until the chocolate melts. Spread the melted chocolate over the bottom of 1 cookie. Top with a second cookie, bottom side down, pressing lightly to adhere. Repeat with the remaining cookies and chocolate.
STEAK FLORENTINE
Provided by Giada De Laurentiis
Categories main-dish
Time 1h25m
Yield 6 servings
Number Of Ingredients 21
Steps:
- Rub the garlic cloves over the meat and the bone of the steaks. Sprinkle the steaks with salt and pepper. Place in the refrigerator and allow seasoning to permeate the meat, for about 1 hour. Remove from the refrigerator at least 20 minutes before grilling, allowing the meat to come to room temperature.
- Place a grill pan over high heat or prepare the barbecue (medium-high heat). Grill the steaks until cooked to desired doneness, turning once, about 5 minutes per side for rare, 7 minutes per side for medium-rare. The key to getting those great grill marks is to place the steak down and not move them. After you flip them, do not shift the steaks.
- Allow the steaks to rest for at least 10 minutes before slicing, otherwise all the juices will be run all over your cutting board. Run your knife along the bone and carve the meat off the bone. Slice the meat into 1-inch slices. Transfer the slices to a platter. Squeeze the lemon over the steaks. Drizzle with the oil and serve immediately with Grilled Vegetables.
- Place a grill pan over medium-high heat or prepare the barbecue (medium-high heat). Brush the vegetables with 1/4 cup of the oil to coat lightly. Sprinkle the vegetables with salt and pepper. Working in batches, grill the vegetables until tender and lightly charred all over, about 8 to 10 minutes for the bell peppers; 7 minutes for the yellow squash, zucchini, eggplant, and mushrooms; 4 minutes for the asparagus and green onions. Arrange the vegetables on a platter. The key to getting those great grill marks is to not shift the vegetables too frequently once they've been placed on the hot grill.
- Meanwhile, whisk the remaining 2 tablespoons of oil, balsamic vinegar, garlic, parsley, basil, and rosemary in a small bowl to blend. Add salt and pepper to taste. Drizzle the herb mixture over the vegetables. Serve the vegetables, warm or at room temperature.
EGG FLORENTINE BREAKFAST SANDWICH
Skip the drive-through. This egg sandwich is fresh, wholesome, and a cinch to make. Fast food, indeed.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Number Of Ingredients 9
Steps:
- In a small saucepan, melt butter over medium. Whisk in flour and cook until bubbling, about 20 seconds, then whisk in milk, mustard, and 1 tablespoon water. Cook, whisking, until mixture is thickened and smooth, 1 minute. Add spinach and cook, stirring, until spinach is wilted and coated, 1 to 2 minutes. Season with salt and pepper and spoon onto bottom half of English muffin.
- In a small nonstick skillet, cook bacon over medium until crisp and golden brown at edge, about 3 minutes, flipping once. Place bacon on top of spinach mixture. Return pan to heat and add egg. Cook until white is set but yolk is still runny, 2 to 3 minutes. Season to taste with salt and pepper and place on top of bacon. Sandwich with muffin top and serve immediately.
Nutrition Facts : Calories 331 g, Fat 13 g, Fiber 3 g, Protein 20 g, SaturatedFat 5 g
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.
QUICHE FLORENTINE
A recipe for quiche Florentine from my mother. Leftovers can be held several days in refrigerator and reheated.
Provided by Anonymous
Categories 100+ Breakfast and Brunch Recipes Eggs Quiche
Time 1h15m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat the oven to 425 degrees F (220 degrees C). Prick pie shell with a fork.
- Bake in the preheated oven until lightly golden, 6 to 8 minutes. Remove and let cool. Reduce oven temperature to 350 degrees F (175 degrees C).
- Bring a small pot of water to a boil. Add spinach and cook until heated through and dark green, about 5 minutes. Drain well and let cool.
- Combine Swiss cheese and flour in a bag. Seal and shake until cheese is coated.
- Whisk milk, eggs, salt, pepper, and nutmeg together in a large bowl. Stir in spinach and flour-coated Swiss cheese. Pour into the cooled pie shell.
- Bake in the preheated oven until middle is set, 50 to 60 minutes. Cool slightly before slicing and serving.
Nutrition Facts : Calories 276.9 calories, Carbohydrate 16.5 g, Cholesterol 96.5 mg, Fat 17.5 g, Fiber 1.9 g, Protein 13.9 g, SaturatedFat 7.6 g, Sodium 382.2 mg, Sugar 2.3 g
FISH FLORENTINE
Legend has it that when Catherine de Medici of Florence was wed to Henry of Aragon, she brought a Florentine chef with her to prepare the foods she adored. The Florentine style of cooking leans toward simple preparations of fresh foods to make consistently appealing meals. Traditionally, this dish uses a flaky white fish such as sole, cod, or halibut, but it does wonders for a salmon fillet or even orange roughy. Pack as much spinach as possible into the pot as it will cook down significantly Don't be afraid to push down the leaves with the heel of your hand. Just be sure that the seal around the lid is tight when the pot goes in the oven.
Yield serves 2
Number Of Ingredients 8
Steps:
- Preheat the oven to 450°F.
- Spray the inside and lid of a cast-iron Dutch oven with olive oil.
- Line the bottom of the pot with about half the spinach. Add the fish and spray lightly with olive oil. Cover with a single layer of lemon slices and garlic.
- Layer the remaining spinach and arrange the tomato slices on top, leaving just enough room for the lid to fit securely. If desired, sprinkle lightly with Parmesan cheese or bread crumbs.
- Cover and bake for 40 to 45 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven. Serve immediately with the lemon wedges and, if desired, sprinkle with grated Parmesan
- Calories: 153
- Protein: 28g
- Carbohydrates: 12g
- Fat: 2g
- Cholesterol: 54mg
- Sodium: 148mg
- Fiber: 2g
BEEF FLORENTINE
Even my three small children---who won't touch spinach in any other way---enjoy this meal!-Cindy Waltner, Columbus, Montana
Provided by Taste of Home
Categories Dinner
Time 55m
Yield 10-12 servings.
Number Of Ingredients 14
Steps:
- In a large skillet, cook the beef, onion and garlic over medium heat until no longer pink; drain., In a small bowl, combine the spaghetti sauce, water, tomato sauce, tomato paste, salt and pepper. Add to skillet. Bring to a boil. Reduce heat; cover and simmer for 10 minutes. , In a large bowl, combine the eggs, macaroni, bread crumbs, spinach and cheese. Transfer to a greased 13x9-in. baking dish. Top with meat sauce. , Bake, uncovered, at 350° for 30 minutes or until a thermometer reads 160°. Let stand for 5 minutes before serving.
Nutrition Facts :
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
EGGS FLORENTINE
This is a variation on the classic Eggs Benedict, and makes a great brunch. i am much too lazy to make real hollandaise sauce, which is how it is served in the restaurant where i first had this. I find this to be delicious none the less.
Provided by Shoga-chan
Categories Breakfast
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Put the washed spinach in a saucepan with a lid and cook until wilted, 2-4 minutes, or put the washed spinach in a microwave-safe covered dish and cook on high until wilted, 1-3 minutes, taking care not to overcook.
- Put the mayonnaise, mustard and 2 tbsp lemon juice in a small bowl, and blend well; aim for a definite lemon flavour, so add more juice if it isn't noticeable.
- Cut the croissants in half lengthwise and place them cut-side up on plates.
- Drizzle each with 1/8th of the sauce, (put tomato slices on now if you want) divide spinach into four portions and place on croissant halves, and drizzle the rest of the sauce on the spinach.
- Poach the eggs: I am hopeless at poaching them in a saucepan, so I do mine one-by-one in the microwave in a small lidded ceramic bowl; you could use ramekins or another small dish.
- Grease the inside of the bowl with a bit of the butter, add 1 tbsp cold water and one egg; pierce the yolk lightly with a fork so it doesn't explode.
- Cook on medium for 30 seconds, check for doneness (set white, still soft yolk) and if necessary cook in 10-15 second increments until the white is fully set, but keep the yolk pretty soft.
- Put one egg on each croissant, and serve.
- p.s. If you are more ambitious, make real hollandaise sauce, such as #49031, instead my cheat!
- p.p.s. When I am REALLY lazy, I just use lightly browned toast instead of the croissant, but it's not nearly as nice.
Nutrition Facts : Calories 460.9, Fat 28.4, SaturatedFat 10.3, Cholesterol 259.9, Sodium 883.5, Carbohydrate 38.9, Fiber 4.2, Sugar 9.6, Protein 14.8
More about "bruncheggdishflorentine recipes"
EGGS FLORENTINE – BRUNO ALBOUZE - YOUTUBE
From youtube.com
CHEESY FLORENTINE PASTA - DINNER, THEN DESSERT
From dinnerthendessert.com
QUICHE FLORENTINE RECIPE (SPINACH CHEESE) | SALT AND VANILLA
From saltvanilla.com
BEST ROLLED PORK FLORENTINE RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
HOW TO MAKE EGGS FLORENTINE - LA CUCINA ITALIANA
From lacucinaitaliana.com
BAKED EGGS FLORENTINE RECIPE | PC.CA
From presidentschoice.ca
EGGS FLORENTINE - ITALIAN FOOD FOREVER
From italianfoodforever.com
TOP-RATED BOLOGNESE RECIPES | ALLRECIPES
From allrecipes.com
BEST CLASSIC FLORENTINE COOKIES RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
QUICHE FLORENTINE - A HEDGEHOG IN THE KITCHEN
From ahedgehoginthekitchen.com
EGGS FLORENTINE - CAROLINE'S COOKING
From carolinescooking.com
FLORENTINE RECIPES | BERTOLLI® - BERTOLLI
From bertolli.com
HOW TO MAKE EGGS BENEDICT—AND 8 WAYS TO UPGRADE THE BRUNCH …
EGGS FLORENTINE RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
EASY QUICHE FLORENTINE EGG MUFFINS - GRAB & GO BREAKFAST IDEA!
From savoryexperiments.com
QUICHE FLORENTINE - JO COOKS
From jocooks.com
QUICHE FLORENTINE | BLUE JEAN CHEF - MEREDITH LAURENCE
From bluejeanchef.com
PERFECT FLORENTINES BISCUITS - SUPER QUICK COOKIES - SUGAR SALT MAGIC
From sugarsaltmagic.com
THE BEST FLORENTINE QUICHE- A STEP BY STEP TUTORIAL
From confessionsofparenting.com
FISH FLORENTINE – THE BEST FISH RECIPE! - SKINNYTASTE
From skinnytaste.com
HOW TO THROW THE BEST GALENTINE’S DAY BRUNCH EVER - CHATELAINE
From chatelaine.com
EGGS FLORENTINE - WHAT A GIRL EATS
From whatagirleats.com
PASTA FLORENTINE (VEGETARIAN) - KYLEE COOKS
From kyleecooks.com
EGGS FLORENTINE INSPIRED BY FRASIER — BINGING WITH BABISH
From bingingwithbabish.com
FLORENTINE BISCUITS - GRAB YOUR SPORK | GRABYOURSPORK.COM
From grabyourspork.com
EGGS FLORENTINE | RECIPE | KITCHEN STORIES
From kitchenstories.com
BACON FLORENTINE QUICHE - SPICY SOUTHERN KITCHEN
From spicysouthernkitchen.com
BAKED EGGS FLORENTINE - THE LAST FOOD BLOG
From thelastfoodblog.com
EGGS FLORENTINE | BREAKFAST RECIPES | GOODTO
From goodto.com
EASY QUICHE FLORENTINE - THE DIZZY COOK
From thedizzycook.com
FLORENTINE COOKIES RECIPE - SWEET 2 EAT BAKING
From sweet2eatbaking.com
FLORENTINE SLICE | EASY RECIPE BY COOKING WITH NANA LING
From cookingwithnanaling.com
CHICKEN FLORENTINE RECIPE [VIDEO] - SWEET AND SAVORY MEALS
From sweetandsavorymeals.com
THE MOST AMAZING QUICHE FLORENTINE (IT'S EPIC!) - BRAISED
From braisedanddeglazed.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love