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
FRIED EGG FLORENTINE TOASTIE
A fantastic toastie that makes a great breakfast or brunch treat - no need to bother with Hollandaise sauce
Provided by Chelsie Collins
Categories Lunch, Supper
Time 20m
Number Of Ingredients 8
Steps:
- Remove the centre of both slices of bread with the rim of a drinking glass or a cookie cutter. Spread each slice with a little butter and top both with the cheddar and torn spinach leaves - pack as much cheese and spinach on as you can. Heat a large non-stick pan over a medium heat and drizzle in the oil.
- Once the pan is hot, sandwich the bread together. Using a fish slice, place in the pan and press down to brown. Cook for 4-5 mins on a medium heat until the cheese begins to melt.
- Flip the sandwich over and crack the egg into the hole in the middle. Cover the pan with a lid to cook the egg through for 3-4 mins. Transfer to a plate, drizzle over some sriracha and serve with spinach or watercress on the side.
Nutrition Facts : Calories 480 calories, Fat 34 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 20 grams protein, Sodium 1.3 milligram of sodium
MARIE RAYNER
Its not pretty but it is pretty delicious. A once in a blue moon treat! We like to have either hash browns or tater tots, etc. on the side. Sometimes you just want a simple supper and this fits the bill.
Provided by Marie Rayner
Yield 2
Number Of Ingredients 5
Steps:
- Melt a bit of butter in a large skillet. Once it begins to foam add the eggs, taking care not to break the yolks. Cook according to your preference, flipping them over once. We like the yolks runny and the edges crispy. Season with salt and black pepper and remove to a plate.
- Wipe out the skillet. Butter your slices of bread with the softened butter on one side of each slice. Place two slices into the skillet buttered slice down. Top with one slice of cheese, and then the two eggs. Place the other slice of cheese on top and then the final slice of bread, buttered side up.
- Cook until golden brown on the bottom of the sandwiches. Carefully turn them over and brown them on the other sides.
- Serve hot and cut on the diagonal.
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
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
This is a variation on the classic Eggs Benedict, and makes a great brunch. i am much too lazy to make real hollandaise sauce, which is how it is served in the restaurant where i first had this. I find this to be delicious none the less.
Provided by Shoga-chan
Categories Breakfast
Time 25m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Put the washed spinach in a saucepan with a lid and cook until wilted, 2-4 minutes, or put the washed spinach in a microwave-safe covered dish and cook on high until wilted, 1-3 minutes, taking care not to overcook.
- Put the mayonnaise, mustard and 2 tbsp lemon juice in a small bowl, and blend well; aim for a definite lemon flavour, so add more juice if it isn't noticeable.
- Cut the croissants in half lengthwise and place them cut-side up on plates.
- Drizzle each with 1/8th of the sauce, (put tomato slices on now if you want) divide spinach into four portions and place on croissant halves, and drizzle the rest of the sauce on the spinach.
- Poach the eggs: I am hopeless at poaching them in a saucepan, so I do mine one-by-one in the microwave in a small lidded ceramic bowl; you could use ramekins or another small dish.
- Grease the inside of the bowl with a bit of the butter, add 1 tbsp cold water and one egg; pierce the yolk lightly with a fork so it doesn't explode.
- Cook on medium for 30 seconds, check for doneness (set white, still soft yolk) and if necessary cook in 10-15 second increments until the white is fully set, but keep the yolk pretty soft.
- Put one egg on each croissant, and serve.
- p.s. If you are more ambitious, make real hollandaise sauce, such as #49031, instead my cheat!
- p.p.s. When I am REALLY lazy, I just use lightly browned toast instead of the croissant, but it's not nearly as nice.
Nutrition Facts : Calories 460.9, Fat 28.4, SaturatedFat 10.3, Cholesterol 259.9, Sodium 883.5, Carbohydrate 38.9, Fiber 4.2, Sugar 9.6, Protein 14.8
EGGS FLORENTINE CASSEROLE
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
Time 50m
Yield 12 servings.
Number Of Ingredients 10
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 PLUS
Categories Egg Mushroom turkey Brunch Bake Spinach Healthy Bon Appétit Sugar Conscious Peanut Free Tree Nut Free Soy Free
Yield Serves 6
Number Of Ingredients 11
Steps:
- Rinse porcini under running water; place in bowl. Bring broth to boil in medium saucepan. Pour over porcini. Let stand until soft, about 30 minutes.
- Melt 1 tablespoon butter in large nonstick skillet over medium-high heat. Add spinach and stir until wilted, about 3 minutes. Arrange spinach in bottom of 13x9x2-inch glass baking dish.
- Melt remaining 2 tablespoons butter in heavy medium saucepan over medium-high heat. Add onion and sauté until tender, about 5 minutes. Add flour, stir 1 minute. Gradually whisk in mushrooms with their soaking liquid and cream. Boil until sauce thickens, whisking constantly, about 3 minutes. Mix in turkey. Season to taste with salt and pepper.
- Preheat oven to 400°F. Crack eggs open over spinach, spacing evenly. Spoon turkey mixture around eggs, leaving yolks exposed. Sprinkle Parmesan over. Bake until eggs are just set, about 15 minutes. Serve with toasted bread.
POACHED EGGS FLORENTINE
Make and share this Poached Eggs Florentine recipe from Food.com.
Provided by 2Bleu
Categories Breakfast
Time 30m
Yield 2 serving(s)
Number Of Ingredients 17
Steps:
- 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
EGGS FLORENTINE
Make and share this Eggs Florentine recipe from Food.com.
Provided by Barb G.
Categories Breakfast
Time 25m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Fill a skillet with 2 inches of water, add salt, then simmer.
- Meanwhile, cook onion in butter in a non-stick skillet until soft; add spinach, cream cheese and milk, cook until creamy, add salt and pepper, keep warm.
- Toast Bread.
- Break 4 eggs at a time into simmering water; cook 1 minute,loosen from bottom of pan with a spatula; poach for 3 to 5 minutes, to desired doness; remove with slotted spoon.
- Top toast with spinach mixture, followed by 2 eggs, repeat proccess until all servings are completed.
Nutrition Facts : Calories 419.8, Fat 26.1, SaturatedFat 12.7, Cholesterol 467.5, Sodium 831.2, Carbohydrate 25.1, Fiber 5.4, Sugar 4.3, Protein 23.9
SKILLET EGGS FLORENTINE
Simple and fresh, I think this makes for a nice late breakfast or weekend brunch. I would serve this with English muffins and fresh fruit. Adapted from a recipe from the Canada Egg Marketing Agency.
Provided by PalatablePastime
Categories Breakfast
Time 20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a large, non-stick skillet, melt butter; sauté mushrooms, onion and garlic over medium heat until golden.
- Stir in flour and cook for 1 minute.
- Gradually stir in milk and cook until mixture comes to a boil and thickens, stirring constantly.
- Stir in mustard and season with salt and pepper.
- Add spinach. With back of a spoon, make 8 indentations in spinach mixture. Break one egg into each well. Cover and cook on medium-low for 6 to 8 minutes or until egg whites are set.
- Sprinkle with Parmesan cheese while hot, then serve.
Nutrition Facts : Calories 342.9, Fat 19, SaturatedFat 8.5, Cholesterol 448.1, Sodium 481.8, Carbohydrate 19.3, Fiber 2.7, Sugar 3.5, Protein 24.7
HEALTHY EGGS FLORENTINE
Make and share this Healthy Eggs Florentine recipe from Food.com.
Provided by That Napa Chicken R
Categories Breakfast
Time 15m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a small pan, whisk together yogurt, mayonnaise and mustard. Stir gently on a low heat until warm.
- Place spinach in a microwavable dish, sprinkle with a little water and microwave for 20-30 seconds until gently wilted.
- Toast the muffins and place one half on four plates.
Nutrition Facts : Calories 168.6, Fat 6.4, SaturatedFat 2, Cholesterol 214.1, Sodium 420.4, Carbohydrate 17.2, Fiber 2.6, Sugar 5.8, Protein 11.1
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
THE PERFECT EGG TOASTIE
Make and share this The Perfect Egg Toastie recipe from Food.com.
Provided by hectorthebat
Categories Lunch/Snacks
Time 15m
Yield 1 serving(s)
Number Of Ingredients 3
Steps:
- Brush the sandwich toaster with a little sunflower oil and preheat to its highest setting.
- Brush the bread with oil on one side only. Break the eggs into two separate cups.
- Place one slice of bread in the toaster (oiled side down) and press the bread down into the triangular recesses with the back of a spoon (taking care not to puncture the bread or your egg will leak out). With a metal spoon, carefully spoon the whole yolk of each egg into each of the two recesses. Whisk the white of the eggs lightly with a fork to break them up a bit and then spoon as much white around the yolks as your recess will hold. Do not overfill or your sandwich will leak. You may well have some egg white left over; as a guide, I can get about 1.5 egg whites in my toaster.
- Gently place the second slice of bread on top (oiled side up) and bring the lid down slowly so that it rests on the sandwich. (Do not squash it or attempt to lock the toaster shut at this stage). Leave in this position for 2 minutes. Then, slowly close and lock the lid, and cook for a further 3 minutes. After this time the toastie should be golden and crisp on the outside, and on the inside the white should be set and the yolk still runny.
Nutrition Facts : Calories 276, Fat 11.2, SaturatedFat 3.5, Cholesterol 372, Sodium 397.5, Carbohydrate 26, Fiber 1.2, Sugar 2.5, Protein 16.4
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