Eggs Florentine Recipes

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Florentine Eggs image

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


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


  • 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 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


  • 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 image

Provided by Food Network Kitchen

Categories     main-dish

Time 1h15m

Yield 6 to 8 servings

Number Of Ingredients 11

2 tablespoons unsalted butter, plus more for the dish
3 bunches spinach (about 1 1/2 pounds), tough stems trimmed
1/4 teaspoon ground nutmeg
Kosher salt and freshly ground pepper
12 large eggs
2 cups whole milk
2 teaspoons grated lemon zest
6 English muffins, split and quartered
1 bunch scallions, chopped
2 cups grated Swiss cheese (8 ounces)
Creme fraiche, for serving (optional)


  • Melt the butter in a large skillet over medium-high heat. Add half of the spinach and cook until wilted, about 2 minutes. Add the remaining spinach, the nutmeg, 1 teaspoon salt and a few grinds of pepper. Cook until all of the spinach wilts, about 3 more minutes. Drain the spinach in a colander and let cool, then squeeze out the excess moisture. Chop the spinach.
  • Butter a 9-by-13-inch baking dish. Whisk the eggs, milk, lemon zest, 1 teaspoon salt and a few grinds of pepper in a large bowl. Arrange half of the English muffin pieces in the prepared baking dish. Top with half each of the spinach, scallions and cheese. Top with the remaining English muffin pieces, spinach, scallions and cheese. Pour the egg mixture onto the casserole, then press down on the English muffins to submerge them. Cover with foil and refrigerate 3 hours or overnight.
  • Remove the casserole from the refrigerator 30 minutes before baking. Preheat the oven to 375 degrees F. Bake the casserole, covered, until just set, about 25 minutes. Uncover and bake until the top is lightly browned, about 20 more minutes. Let cool 10 minutes before serving. Serve with creme fraiche.


Eggs Florentine Made Easy image

Eggs Florentine is a classic breakfast or brunch dish. Make the hollandaise in advance, and the rest of the recipe comes together quickly.

Provided by Elaine Lemm

Categories     Breakfast     Brunch     Lunch     Snack     Sauces

Time 12m

Yield 4

Number Of Ingredients 8

1 lb./500 g spinach
1 tbsp. olive oil
1/4 cup/50 mL white wine vinegar
8 eggs (free range)
4 English muffins
8 tbsp. Hollandaise sauce
Black pepper (to taste)
Garnish: nutmeg (freshly grated)


  • 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


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


  • 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 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


  • 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.


Impossibly Easy Eggs Florentine Bake image

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

1 1/4 cups Original Bisquick™ mix
2 cups milk
12 eggs
1 teaspoon salt
1/4 teaspoon ground red pepper (cayenne)
4 cups lightly packed fresh baby spinach
1 cup diced jarred roasted red bell peppers, patted dry (12-oz jar)
2 cups shredded mozzarella cheese (8 oz)
1 cup shredded Parmesan cheese (4 oz)
1 package (1.25 oz) hollandaise sauce mix
1/3 cup diced tomato


  • 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 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


  • 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 image

Provided by Barbara Kafka

Categories     brunch, side dish

Time 30m

Yield 4 servings

Number Of Ingredients 10

4 large eggs
2 pounds fresh spinach or 1 1/2 packages frozen chopped spinach, defrosted
1/2 teaspoon unsalted butter
2 1/2 tablespoons unsalted butter
1/3 cup flour
2 cups milk, skim milk or half-and-half
1/2 teaspoon salt
Few grindings of black pepper
Pinch of nutmeg
3/4 cup grated Gruyere cheese


  • 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.

Nutrition Facts : @context http, Calories 406, UnsaturatedFat 10 grams, Carbohydrate 23 grams, Fat 25 grams, Fiber 5 grams, Protein 25 grams, SaturatedFat 14 grams, Sodium 771 milligrams, Sugar 7 grams, TransFat 0 grams


Hard-Boiled Eggs Florentine image

Categories     Dairy     Egg     Leafy Green     Brunch     Quick & Easy     Lunch     Spinach     Gourmet     Sugar Conscious     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 to 6 brunch or lunch main-course servings

Number Of Ingredients 9

2 (10-ounce) boxes frozen chopped spinach
4 large eggs
1 medium onion, chopped
2 tablespoons olive oil
1 1/4 cups half-and-half
1 teaspoon chopped fresh thyme
1/8 teaspoon freshly grated nutmeg
3/4 teaspoon salt
1/2 teaspoon coarsely ground black pepper


  • Cook spinach according to package directions.
  • Cover eggs with cold water by 1 inch in a 2-quart heavy saucepan and bring to a rolling boil, partially covered. Reduce heat to low and cook, covered, 30 seconds. Remove from heat and let stand, covered, 15 minutes. Transfer eggs with a slotted spoon to a bowl of ice and cold water and cool 1 minute. Peel eggs and quarter lengthwise.
  • While eggs are standing, cook onion in oil in a 12-inch heavy skillet over moderately high heat, stirring occasionally, until softened and browned, about 8 minutes. Add half-and-half, thyme, and nutmeg and briskly simmer, stirring occasionally, until liquid is reduced by one third and slightly thickened, 2 to 3 minutes. Add spinach, salt, and pepper and simmer, stirring occasionally, until spinach is heated through, about 2 minutes.
  • Transfer spinach mixture to a serving dish, then top with eggs and season with salt and pepper.


Eggs Florentine image

Rather like Eggs Benedict, but the veggie version as it contains no meat...

Provided by dysfcuktional

Time 25m

Yield Serves 2

Number Of Ingredients 0


  • If you're making the hollandaise sauce from scratch, make this first and set it aside. If you're using ready made or packet, leave this for now.
  • Butter the muffins and place on an oven tray and turn the grill on to medium to preheat
  • If you're using a packet hollandaise sauce, make this now according to the directions and keep on a gentle heat once prepared.
  • Put a pan of boiling water on and add a touch of vinegar (optional). Give it a swirl with a spoon, crack and drop the eggs one at a time into the swirling water to give them a good shape. Turn the heat down and gently poach for 2-3 minutes
  • Whilst the eggs are poaching, steam the spinach - this can be done in the microwave, but for seconds - keep a very close eye on it or you will have green mush. Recommend you do in 20 seconds bursts until it is wilted, nothing more!
  • Arrange the steamed spinach on top of the muffins, top with the poached eggs and pour the hollandaise sauce over the top
  • Place the tray under the preheated grill for 1-2 minutes, or until the top is bubbling and just turning golden-brown.
  • Bung on to plates and eat immediately.


Poached Eggs Florentine image

Make and share this Poached Eggs Florentine recipe from

Provided by 2Bleu

Categories     Breakfast

Time 30m

Yield 2 serving(s)

Number Of Ingredients 17

2 teaspoons cornstarch
1/3 cup 2% low-fat milk
2 tablespoons butter
3 tablespoons gruyere cheese, grated
1 dash kosher salt, to taste
1 dash black pepper, to taste
1 dash nutmeg (optional)
1/2 tablespoon olive oil
2 green onions, chopped or 1/4 cup thinly sliced leek
2 cups fresh Baby Spinach
1/4 teaspoon dill weed
1 dash kosher salt, to taste
1 dash black pepper, to taste
1 teaspoon vinegar
2 eggs or 1 cup Egg Beaters egg substitute
2 slices whole wheat bread, toasted
1 dash paprika, garnish


  • CHEESE SAUCE: Mix the cornstarch to a paste with about a 1/4 cup of the milk. Pour the remaining milk and butter into a nonstick saucepan and bring to a boil. Reduce to simmer.
  • Stir the boiling milk into the cornstarch mixture, then pour back into the pan. Bring to a boil, stirring. Once it has thickened, simmer for 2 minutes.
  • Remove from the heat, stir in the Gruyère cheese, salt, pepper, and optional nutmeg. Cover the surface of the sauce with parchment paper to prevent a skin from forming and set aside in a warm place.
  • SPINACH: Heat the oil in a large saucepan. Add the green onion (or leeks) and saute' for about 3 minutes, until they begin to soften.
  • Add the spinach and stir over medium heat for 2-3 minutes until the spinach has wilted and the leeks are tender.
  • Drain the vegetables in a sieve or fine mesh strainer, pressing down with the back of a spoon to remove any excess moisture. Return to the pan and season with dill, salt, and pepper. Cover and keep warm.
  • EGGS: half-fill a medium sized frying pan with water and bring to a simmer. Add the vinegar. Break in the eggs, and cook gently for 3-4 minutes, spooning the hot water over the yolks. Lift out the eggs with a slotted spoon and drain on paper towel.
  • Preheat the broiler. Place the whole wheat toast slices onto a parchment lined baking sheet. Spread the leek and spinach mixture evenly over each toast. Make a hollow in each spinach mixture using the back of a spoon and place a poached egg in each hollow.
  • Spoon the cheese sauce over the eggs. Lightly dust with paprika, then place the dish under the broiler. Broil until just lightly browned.

Nutrition Facts : Calories 363.4, Fat 24.9, SaturatedFat 12, Cholesterol 230.7, Sodium 502.7, Carbohydrate 20.4, Fiber 3.7, Sugar 4.3, Protein 15.8

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Step 1 Preheat oven to 375°F (190°C). Lightly butter four shallow 1-1/2 cup (375 mL) gratin dishes (or shallow ovenproof bowls); place on rimmed baking sheet. Step 2 Place bacon in large cold frying pan. Set over medium-high heat; cook for 10 to 12 minutes, turning once, or until browned and lightly crispy. Drain on paper towel lined plate.

2022-03-03 Cover to keep warm. Make the eggs Florentine: Place 2 to 3 inches salted water in a Dutch oven or large saucepan and bring to a simmer over medium heat. Meanwhile, heat oil in a medium sauté pan over medium-low heat. Add garlic and cook until fragrant, 1 to 2 minutes. Add spinach and cook, stirring, until wilted, 1 minute.

Pour cheese sauce over eggs; top with buttered breadcrumbs. Step 4 Place custard cups in two 13- x 9- x 2-inch baking pans, and pour hot water into pans to a depth of 1/2 inch.

2021-12-20 Directions. In a large pan heat up the olive oil. Add the diced onions and begin sautéing. Add the fresh spinach to the skillet and allow everything to cook until the spinach cooks down. Sprinkle in a pinch of salt and cracked black pepper. Chop the garlic and add it …

Add spinach and cook until wilted, stirring occasionally. Set aside. Beat eggs with water; season with salt and pepper. Spray an 8 inch ( 20 cm) non stick skillet with cooking spray. Heat skillet over medium high heat. Pour in egg mixture. As skillet sets at the edges, with spatula, gently push cooked portions towards centre.

Wikizero - Florentine (culinary term) hot Poached or soft cooked eggs served on spinach with a Mornay sauce or equivalent is often called "eggs Florentine". Chicken Florentine . Chicken Florentine gained popularity in the United States as early as 1931, although the quality of the dish was uneven, and canned mushroom soup was sometimes used as a …

Crack each egg into separate small bowls and then gently lower the bowls into the water. Gently push bowl down into water until the egg is floating. Remove bowl and simmer the eggs for 3 minutes until poached. Remove the eggs with a slotted spoon and drain on a paper towel. While the eggs simmer, combine the wine (or white wine vinegar) and ...

Remove from the heat and whisk in the Gruyère and pimentón. Season the Mornay sauce with salt and pepper. Cover and keep warm. Advertisement. Step 2. …

Eggs Florentine is a spinach-packed dish often served with a toasted English muffin. Try this easy eggs Florentine recipe for your next weekday breakfast. To submit requests for assistance, or provide feedback regarding ...

2022-05-23 Funny. Your Ultimate Guide to Building a Healthy Kitchen; 3-Day Plant-Focused Meal Plan; Frozen to Fabulous Meal Guide; Wellness Assessment; Hunger Game Worksheet; YouTube Channel

Place bread or muffin half in bottom ring of Breakfast Sandwich Maker. Top with spinach leaves. Close cover. If you like your yolk very runny, check after 3 mins to see if the white is cooked through. 3 ½ mins – 4 mins for a firmer but still runny yolk. 4-5 mins for a firm yolk. Slide out cooking plate by rotating handle clockwise.

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Top Asked Questions

How to cook egg florentine?
This is a basic and elegant recipe for eggs Florentine. Make sure not to overcook it! 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.
How do you cook spinach muffins with eggs Florentine?
Arrange the steamed spinach on top of the muffins, top with the poached eggs and pour the hollandaise sauce over the top Place the tray under the preheated grill for 1-2 minutes, or until the top is bubbling and just turning golden-brown. Transfer the eggs Florentine onto two serving plates and serve immediately.
What do you put in a Florentine egg sandwich?
Eggs Florentine. 4 English muffins. 4 free-range eggs. 250g of baby spinach, washed. Hollandaise. 3 egg yolks. 200g of butter. 50ml of white wine vinegar.
What is Florentine egg casserole made of?
However, the standard modern eggs Florentine recipe is a muffin topped with sliced tomato, sautéed or steamed spinach, a poached egg and hollandaise sauce. How long is leftover egg casserole good for? Refrigerate any leftover egg casserole within 2 hours.

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