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
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 SQUARES
This is a really great brunch recipe from my mother. It's easy to make and is great for a large gathering. Pairs well with Gallo Family Vineyards Chardonnay.
Provided by Taste of Home
Time 55m
Yield 12-15 servings.
Number Of Ingredients 8
Steps:
- In a large bowl, beat eggs. Stir in cheeses, spinach, butter, nutmeg and pepper sauce. Pour into a greased 13-in. x 9-in. baking dish. Bake at 350° for 40 minutes. Cool 10 minutes before cutting into squares to serve.
Nutrition Facts :
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 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.
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
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
FLORENTINE SQUARES
Provided by Food Network
Categories dessert
Time 1h20m
Yield Makes 5 1/2 dozen 1 1/2-inch squares
Number Of Ingredients 5
Steps:
- Adjust rack to lower third of oven and preheat oven to 400 degrees F. Line a 12-x-15 1/2-x-1/2-inch baking sheet with aluminum foil, leaving a 2-inch overhang at each short end.
- Batter: Pour the cream, corn syrup, and sugar into a 1 1/2-quart heavy-bottomed saucepan. Stir to combine, then add the butter. Stir over medium-low heat until the butter melts. Then raise the heat to medium, and stir constantly with a wooden spoon--especially toward the end of cooking--to prevent scorching. Cook until the mixture reaches 238 degrees F, the soft-ball stage, on a candy thermometer, about 10 minutes; the mixture will appear between ivory- and straw-colored. Remove from heat, and stir in almonds.
- Pour the mixture onto the center of the foil-lined baking sheet, and spread it in as thin a layer as possible. A pool about 8 inches in diameter is fine. Bake for 3 minutes; then spread the more liquid mixture evenly over the baking sheet. If the mixture still does not completely cover the baking sheet, bake another minute, then tilt the baking sheet to allow the mixture to spread evenly. Bake for about 5 to 6 minutes total, or until golden but not dark brown. Though the mixture bubbles while baking, the bubbles form more slowly toward the end of baking time than at the beginning.
- Place the baking sheet on a wire rack and cool for 2 to 3 minutes. While the mixture is still warm but no longer liquid, cut 1 1/2-inch squares using a ruler and a pastry wheel. If the mixture is too warm, it will not cut cleanly. If it is too cool, it will splinter or not cut; in that case return it to the oven for a few seconds to soften it a bit.
- Decoration: When the squares are completely cool, place the chocolate in a bowl over water at about 120 degrees F. When about two-thirds of the chocolate has melted, remove the bowl from the water. With a dry rubber spatula, stir until the liquid chocolate melts the soft or unmelted chocolate that remains. Fill a small handmade paper cone with the chocolate and snip off the tip. Pipe thin lines of chocolate back and forth over the squares' surface. Refrigerate the squares briefly, just to set the chocolate. Remove from the refrigerator and set aside in a cool, dry place.
- To store, remove squares from the foil and place them in layers, separated by strips of aluminum, in an airtight metal or plastic container in a cool place up to 1 week.
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.
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
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