Mollet Eggs Florentine Recipes

EGGS FLORENTINE

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.

MOLLET EGGS FLORENTINE

Steps:

• FOR THE SPINACH: Bring about 1/2 inch of salted water to a boil in a stainless steel pot. Meanwhile, remove and discard the spinach stems. Drop the leaves into the boiling water and boil, covered, for about 1 minute, until wilted. Drain the spinach in a colander and immediately refresh under cold running water to stop the cooking and keep the color. Drain again, pressing on the spinach to extract as much water as possible. Put the spinach on a chopping block and coarsely chop. Melt the butter in a skillet over high heat and cook until it turns brown. Add the spinach, salt, pepper, and nutmeg, mix well with a fork, and cook for 2 minutes. Arrange the spinach in the bottom of an ovenproof dish large enough to accommodate the eggs. Arrange the cold eggs on the spinach, with a little space between them, and sprinkle the cheese on top. FOR THE SAUCE: Melt the butter in a heavy saucepan. Stir in the flour until smooth and cook, stirring constantly, for about 1 minute, until the mixture froths, without browning. Add the half-and-half, whipping constantly with a whisk, and bring to a boil, whisking constantly. Stir in the seasonings and continue cooking over low heat for 1 minute, stirring constantly with the whisk. Cool for 6 to 8 minutes. Preheat the broiler. Add the egg yolk to the sauce, whisking very fast and hard. Coat the eggs with the sauce and sprinkle with the Parmesan cheese. Place under the hot broiler (not too close, so the eggs have a chance to get hot inside) for 5 minutes, or until the sauce is nicely browned. Serve immediately.

EGGS BENEDICT FLORENTINE

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.

SKILLET EGGS FLORENTINE

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.

EGGS FLORENTINE DOMES RECIPE BY TASTY

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!