Eggs Florentine With Kale Recipes

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EGGS FLORENTINE WITH KALE



Eggs Florentine with Kale image

Try this healthy spin on Eggs Florentine with kale and a tangy Dijon mustard sauce. It is a great way to start your day.

Provided by Betty Crocker Kitchens

Categories     Breakfast

Time 30m

Yield 4

Number Of Ingredients 14

2 tablespoons fat-free mayonnaise
1 teaspoon Dijon mustard
1 teaspoon lemon juice
1 teaspoon olive oil
1 medium onion, chopped (1/2 cup)
4 cloves garlic, finely chopped
1 bunch (8 oz) fresh kale, ribs removed, leaves thinly sliced (6 cups)
1/4 teaspoon salt
1/4 teaspoon pepper
2 light English muffins, split
4 slices reduced-sodium deli ham (from 10-oz container)
4 eggs
2 tablespoons water
1/4 cup shredded Monterey Jack cheese (1 oz)

Steps:

  • Heat oven to 400° F. In small bowl, mix mayonnaise, mustard and lemon juice; set aside.
  • In 10-inch nonstick skillet, heat oil until hot. Add onion; cook about 5 minutes, stirring frequently, until soft. Add garlic; cook and stir about 30 seconds or until fragrant. Add kale, salt and pepper; cook and stir about 5 minutes or until wilted. Reduce heat to low; stir in mustard mixture. Cover to keep warm.
  • Place English muffin halves on ungreased cookie sheet; top each with ham slice. Bake 5 to 8 minutes or until muffins are slightly toasted and ham is warm.
  • Heat 8-inch nonstick skillet over medium-high heat. Carefully crack eggs into pan to avoid breaking the yolks. Once edges of eggs have set, pour water around outside edges of eggs; cover pan. Reduce heat to low; cook 1 to 2 minutes or until whites are set and water has evaporated, but yolks are still soft.
  • To serve, place 1 English muffin half on each plate. Using slotted spoon, transfer egg to top of ham on each. Top with kale mixture. Sprinkle with cheese.

Nutrition Facts : Calories 250, Carbohydrate 22 g, Cholesterol 200 mg, Fat 1/2, Fiber 5 g, Protein 16 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 600 mg, Sugar 3 g, TransFat 0 g

OPEN-FACED EGGS FLORENTINE



Open-Faced Eggs Florentine image

Provided by Katie Lee Biegel

Categories     main-dish

Time 15m

Yield 6 servings

Number Of Ingredients 7

1/2 cup ricotta
1/4 cup grated Parmesan
Six 1/2-inch-thick slices crusty bread
2 tablespoons unsalted butter, softened, plus more to fry eggs
6 large eggs
6 to 8 ounces steamed and drained baby spinach (about 1 cup)
Kosher salt and freshly ground black pepper

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



Eggs Florentine image

Provided by Giada De Laurentiis

Categories     main-dish

Time 53m

Yield 4 servings

Number Of Ingredients 14

Vegetable oil cooking spray
4 thin slices prosciutto
3 tablespoons olive oil
1 small onion, finely chopped
3 cloves garlic, minced
5 cups (5 ounces) baby spinach
1/4 teaspoon ground nutmeg
3/4 cup heavy cream
2/3 cup grated Pecorino Romano
1 tablespoon kosher salt, plus extra for seasoning
Freshly ground black pepper
1 tablespoon fresh lemon juice
4 eggs, at room temperature
2 beefsteak tomatoes, trimmed and cut into 1-inch thick slices

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 CASSEROLE



Eggs Florentine Casserole image

For our Christmas brunch, I make this variation on a classic eggs Florentine recipe, adding sausage and spinach to make a snappy casserole. Sometimes I mix in fresh peppers or green chiles, so play with it. -Karen Weekley, Washington, West Virginia

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 50m

Yield 12 servings.

Number Of Ingredients 10

1 pound bulk pork sausage
2 tablespoons butter
1 large onion, chopped
1 cup sliced fresh mushrooms
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
12 large eggs
2 cups 2% milk
1 cup shredded Swiss cheese
1 cup shredded sharp cheddar cheese
1/4 teaspoon paprika

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.

Nutrition Facts : Calories 271 calories, Fat 20g fat (9g saturated fat), Cholesterol 226mg cholesterol, Sodium 344mg sodium, Carbohydrate 6g carbohydrate (4g sugars, Fiber 1g fiber), Protein 16g protein.

EGGS FLORENTINE



Eggs Florentine image

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

2 tablespoons butter
½ cup mushrooms, sliced
2 cloves garlic, minced
½ (10 ounce) package fresh spinach
6 large eggs, slightly beaten
salt and ground black pepper to taste
3 tablespoons cream cheese, cut into small pieces

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

FLORENTINE EGGS



Florentine Eggs image

A wonderful way to spruce up eggs using spinach, mushrooms, tomatoes, and mozzarella cheese.

Provided by MIDWESTCINCY

Categories     100+ Breakfast and Brunch Recipes     Eggs     Scrambled Egg Recipes

Time 30m

Yield 2

Number Of Ingredients 11

6 large eggs
1 tablespoon milk
salt and ground black pepper to taste
3 tablespoons olive oil
1 tablespoon sliced onion, or to taste
1 clove garlic, minced
½ cup sliced baby bella mushrooms
½ cup fresh spinach, or to taste
4 cherry tomatoes, sliced
2 tablespoons shredded mozzarella cheese, or to taste
2 tablespoons grated Parmesan cheese, or to taste

Steps:

  • Beat eggs, milk, and a pinch of salt together in a bowl.
  • Heat olive oil in a skillet over medium heat; cook and stir onion and garlic until onion is softened, 5 to 10 minutes. Add mushrooms, spinach, and cherry tomatoes; cook and stir until spinach is wilted, 3 to 5 minutes.
  • Pour egg mixture over vegetable mixture and cook until eggs are still soft and halfway cooked, 2 to 3 minutes. Add mozzarella cheese and Parmesan cheese to egg mixture; cook until eggs are set and cheeses are melted, 3 to 4 more minutes. Season with salt and pepper.

Nutrition Facts : Calories 455.2 calories, Carbohydrate 5.5 g, Cholesterol 567.5 mg, Fat 38.1 g, Fiber 0.9 g, Protein 24.2 g, SaturatedFat 9.2 g, Sodium 344.3 mg, Sugar 2.3 g

EGGS FLORENTINE



Eggs Florentine image

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

Categories     Breakfast     Brunch

Time 30m

Yield 4 servings.

Number Of Ingredients 12

2 tablespoons reduced-fat stick margarine
1 tablespoon all-purpose flour
1/2 teaspoon salt, divided
1-1/4 cups fat-free milk
1 large egg yolk
2 teaspoons lemon juice
1/2 teaspoon grated lemon zest
1/2 pound fresh spinach
1/8 teaspoon pepper
4 large eggs
2 English muffins, split and toasted
Dash paprika

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

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