Eggs Benedict Florentine Recipes

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.

EGGS FLORENTINE

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.

EGGS FLORENTINE CASSEROLE

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.

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.

EGGS FLORENTINE

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.

FLORENTINE EGGS BENEDICT

Steps:

• for eggs, place water in a 1 quart microwave-safe casserole.
• Microwave, uncovered, on high for 2 or 3 minutes or until boiling.
• Gently break eggs into water. Prick each yold and white. Cover with waxed paper; cook on high for 2 minutes. Let eggs stand, covered, while preparing sauce.
• For sauce, in a 1 quart microwave-safe bowl, stir together yogurt, mayonnaise dressing, cornstarch, mustard, and red pepper; stir in milk.
• Cook uncovered, on hight for 2 or 3 minutes or until slightly thickened and bubbly, stirring after every minute.
• Season to taste with salt and pepper. cover; set aside.
• Arrange bread slices or muffin halves on a large microwave-safe plate.
• Top each with one slice of tomato, 3 spinich leaves, and 1/4 of the turkey.
• With a slotted spoon, remove eggs from water; place on top of the turkey slices.
• Spoon some sauce over each serving.
• Cook, uncovered, on high, for 1 or 2 minutes or just until heated through.

EGGS BENEDICT FLORENTINE

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.

EGGS FLORENTINE

Steps:

• Bring 2 inches of water to a boil in a 9-inch saucepan. Break each egg into a demitasse cup with a rounded bottom. Smoothly pour eggs into water, and poach 2 to 3 minutes, until as firm as desired. Remove with a slotted spoon to a bowl of warm water.
• If using fresh spinach, stem, wash well and cook in a heavy pan until limp. Drain thoroughly in a sieve, pressing to remove as much water as possible. Pulse in a food processor until coarsely chopped, and strain again. If using frozen spinach, defrost in a sieve under hot running water. Press with the back of a spoon to remove as much water as possible.
• Butter inside of 9-inch pie plate or quiche dish with 1/2 teaspoon butter.
• To make the sauce, melt butter over low heat. Remove from heat, and stir in flour. Whisk thoroughly. Whisk in milk or half-and-half. Stir into the corners to incorporate any bits of flour and butter, and whisk again. Place over low heat, and whisk and stir constantly for 8 minutes. Put in food processor, and process until completely smooth. Combine half the sauce with spinach, 1/2 teaspoon salt, pepper and pinch of nutmeg.
• Preheat broiler, placing rack at highest level. Stir 1/2 cup cheese into remaining sauce.
• Make a smooth layer of the spinach in the buttered pan. With the back of a kitchen spoon make 4 depressions that do not touch and that are about 1 inch from the edge of the pan.
• Drain eggs. Place one in each depression. Divide sauce to cover eggs. Do not let sauce touch sides of pan. Sprinkle remaining cheese all over the top. Place pan on a cookie sheet, and broil 4 minutes.

EGGS FLORENTINE CUPS

Steps:

• Preheat oven to 350°. Press ham slices into 6 greased foil muffin cup liners; set aside., In a large skillet, saute onions in butter until tender. Add spinach; cook 3-4 minutes longer or until wilted. Divide spinach mixture among ham cups. Top each with 1 tablespoon of cream, 1 teaspoon of cheese and a dash of salt and pepper. Break 1 egg into each cup., Bake until eggs are set, 15-17 minutes.

FLORENTINE EGGS BENEDICT

Steps:

• Microwave cream cheese spread, milk, lemon zest, juice, pepper and garlic powder in microwaveable bowl on HIGH 20 sec.; stir.
• Top muffin halves with bacon, tomatoes, spinach and eggs.
• Serve topped with cream cheese sauce.