EGGS FLORENTINE SANDWICH
Create a bistro-style sensation with our Eggs Florentine Sandwich recipe. Baby spinach leaves are the secret to our delightful Eggs Florentine Sandwich.
Provided by My Food and Family
Categories Breakfast Eggs
Time 10m
Yield 1 serving
Number Of Ingredients 6
Steps:
- Melt butter in small skillet on medium heat.
- Add egg; cook 3 min. on each side or until white is completely set and yolk is cooked to desired doneness. Sprinkle with pepper.
- Fill muffin halves with spinach, egg and cheese.
Nutrition Facts : Calories 280, Fat 12 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 205 mg, Sodium 330 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 15 g
OPEN-FACED EGGS FLORENTINE
Steps:
- Preheat the oven to 400 degrees F.
- In a bowl, combine the ricotta and Parmesan. Place the bread slices on a baking sheet and spread with the softened butter and equal amounts cheese mixture. Bake until the cheese is bubbly and the bread is crisp, 8 to 10 minutes.
- While bread is baking, fry the eggs sunny-side up.
- Top each bread slice with some steamed spinach and a fried egg. Sprinkle with salt and pepper. Serve.
Nutrition Facts : Calories 263 calorie, Fat 13 grams, SaturatedFat 6.5 grams, Cholesterol 207 milligrams, Sodium 463 milligrams, Carbohydrate 21 grams, Fiber 1 grams, Protein 15 grams, Sugar 2 grams
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.
EGGS FLORENTINE DOMES RECIPE BY TASTY
Here's what you need: ham, english muffins, unsalted butter, garlic, spinach, salt, pepper, large eggs, large egg yolks, lemon juice, dijon mustard, cayenne pepper, unsalted butter, fresh chives
Provided by Katie Aubin
Categories Breakfast
Time 30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Preheat the broiler.
- Place the ham and muffins on a baking sheet. Tip: If your baking sheet is not large enough to hold everything at once, place a wire on top of the pan and arrange the remaining ham and English muffins on top of it.
- Broil for 2 minutes, until the English muffins are toasted and the ham starts to crisp.
- Remove the English muffins and ham from the oven. Slice the ham lengthwise, into ⅛-inch (3 mm) wide strips.
- Cover a small bowl, about 3 inches (7-cm) in diameter, with plastic wrap. Place a ham strip across the middle (the edge of the strip should come slightly over the lip of the bowl). Continue placing ham strips across the bowl, overlapping them in a spiral pattern. Repeat with three more small bowls and the remaining ham strips.
- In a large pan over medium-high heat, melt 2 tablespoons of butter. Add the garlic and cook for 1 minute, until the garlic starts to brown. Add the spinach and stir until wilted to half its original volume, 3-4 minutes. Add the salt and pepper and stir for another minute. Remove from heat.
- Make the hollandaise sauce: In a blender, combine the eggs yolks, lemon juice, Dijon mustard, and cayenne pepper. Blend on high for 5 seconds. Reduce the blender speed to low and pour in the melted butter in a thin, steady stream. Blend for 30 more seconds. Cover and keep warm.
- Fill a deep pan with enough water to cover 4 small, heat-safe bowls. Bring the water to a boil over high heat and use a pair of tongs to place the bowls in the water. Carefully drop an egg into each bowl. Cook for 2-3 minutes, or until the yolks are cooked to your desired firmness. Using tongs, remove the bowls from the water and drain.
- Place a poached egg inside each small bowl with the spiralized ham slices and top with spinach. Fold the ham slices over the spinach and place a buttered English muffin half on top. Place a plate over the bowl and invert. Remove the bowl and plastic wrap.
- Serve with hollandaise sauce and chives.
- Enjoy!
Nutrition Facts : Calories 552 calories, Carbohydrate 17 grams, Fat 44 grams, Fiber 2 grams, Protein 21 grams, Sugar 1 gram
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
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
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
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
EGGS FLORENTINE CUPS
I'm always looking for creative ways to use up the baby spinach I have in my fridge. I'm also a fanatic about making sure my children get a nutritious breakfast. So I make these up the night before, bake them in the morning and breakfast is done! If there are any leftovers, I reheat them for a quick lunch or dinner. -Jan Charles, Greeneville, TN
Provided by Taste of Home
Time 35m
Yield 6 servings.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 148 calories, Fat 9g fat (4g saturated fat), Cholesterol 209mg cholesterol, Sodium 690mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 1g fiber), Protein 12g protein.
IMPOSSIBLY EASY EGGS FLORENTINE BAKE
If you've ever made eggs Florentine for a crowd-toasting the muffins, buttering the muffins, poaching the eggs, wilting the spinach, making the Hollandaise, prepping the garnish and getting it all assembled and plated and served, while it's still hot-you'll appreciate this Impossibly Easy casserole version. Loaded with the flavorful combination of silky spinach, roasted red peppers, melty mozzarella and nutty Parmesan, and topped with perfectly cooked eggs, chopped fresh tomatoes and rich drizzle of Hollandaise-this easy egg bake delivers on all the luxurious flavor of eggs Florentine, just without the fuss. So, keep the recipe handy for your next brunch, because entertaining should be fun for the entertainer, too!
Provided by By Betty Crocker Kitchens
Categories Breakfast
Time 1h15m
Yield 8
Number Of Ingredients 11
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.
Nutrition Facts : Calories 380, Carbohydrate 25 g, Cholesterol 310 mg, Fat 1/2, Fiber 1 g, Protein 25 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 1130 mg, Sugar 7 g, TransFat 0 g
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