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
FLORENTINE EGGS ON ENGLISH MUFFINS
No need to wait 'til the weekend to make a special breakfast or brunch for two-this takes just 15 minutes!
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 15m
Yield 2
Number Of Ingredients 7
Steps:
- In small microwavable bowl, mix yogurt, mayonnaise and mustard. Microwave on High 20 to 40 seconds or until warm. Stir; set aside.
- In 10-inch skillet, heat 1 1/2 to 2 inches water to boiling. Reduce heat to medium-low. Break each egg into shallow dish; carefully slide egg into hot water. Quickly spoon hot water over each egg until film forms over yolk. Simmer 3 to 5 minutes or until eggs are desired doneness.
- Meanwhile, spread about 2 tablespoons sauce on each English muffin half. Top each with half of the spinach leaves.
- With slotted spoon, remove eggs from water; place over spinach. Top each with half of remaining sauce; sprinkle with pepper.
Nutrition Facts : Calories 190, Carbohydrate 17 g, Cholesterol 215 mg, Fat 1/2, Fiber 1 g, Protein 11 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 300 mg, Sugar 7 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
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
I wanted to impress my family with a holiday brunch, but keep it healthy, too. So I lightened up the hollandaise sauce in a classic egg recipe. No one could believe this tasty dish was good for them! -Bobbi Trautman of Burns, Oregon
Provided by Taste of Home
Time 30m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a large saucepan, melt margarine. Stir in flour and 1/4 teaspoon salt until smooth. Gradually add milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat. , Stir a small amount of sauce into egg yolk; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat; stir in lemon juice and zest. Set aside and keep warm., Place spinach in a steamer basket. Sprinkle with pepper and remaining salt. Place in a saucepan over 1 in. of water. Bring to a boil; cover and steam for 3-4 minutes or until wilted and tender., Meanwhile, in a skillet or omelet pan with high sides, bring 2 to 3 in. water to a boil. Reduce heat; simmer gently. Break cold eggs, one at a time, into a custard cup or saucer. Holding the dish close to the surface of the simmering water, slip the eggs, one at a time, into the water. Cook, uncovered, for 3-5 minutes or until whites are completely set and yolks begin to thicken. Lift out of the water with a slotted spoon., Place spinach on each muffin half; top with an egg. Spoon 3 tablespoons sauce over each egg. Sprinkle with paprika. Serve immediately.
Nutrition Facts : Calories 229 calories, Fat 10g fat (3g saturated fat), Cholesterol 267mg cholesterol, Sodium 635mg sodium, Carbohydrate 21g carbohydrate (0 sugars, Fiber 2g fiber), Protein 14g protein. Diabetic Exchanges
FLORENTINE EGGS ON ENGLISH MUFFINS
This is from Betty Crocker. Makes a nice Sunday breakfast, or a light supper or snack. Healthy too!
Provided by Ppaperdoll
Categories Breakfast
Time 20m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- In a small microwavable bol, combine yogurt, maynnaise, and mustard. Microwave on high 20 to 40 seconds or until warm. Stir and set aside.
- For poached eggs, in a 10 inch non-stick frying pan, heat 1 2/2 to 2 inches of water to boiling. Reduce heat to medium-low. Break each egg into a shallow dish and then carefully slide egg into hot water. Quickly spoon over hot water onto each egg until a film starts to form over each egg yolk. Simmer 3 to 5 minutes or until eggs have reached desired doneness.
- While eggs are cooking spread each muffin half with 2 Tbsp of the prepared sauce, then with half the spinach leaves.
- Remove eggs from water with slotted spoon and place each on top of spinach Top each half with remaining sauce and season with salt and pepper.
Nutrition Facts : Calories 184.5, Fat 9, SaturatedFat 2.8, Cholesterol 218.1, Sodium 284.9, Carbohydrate 15.4, Fiber 1.2, Sugar 3.2, Protein 10.2
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