Open Faced Eggs Florentine Recipes

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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



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

OPEN-FACED EGGS FLORENTINE



Open-Faced Eggs Florentine image

Katie Lee makes an open-faced egg sandwich - toast topped with ricotta cheese, steamed spinach and a fried egg - for a post-workout breakfast.Courtesy of Katie Lee from "Bobby Flay Fit".Per serving: Calories: 263; Total Fat: 13 grams; Saturated Fat: 6.5 grams; Protein: 15 grams; Total carbohydrates: 21 grams; Sugar: 2 grams; Fiber: 1 gram; Cholesterol: 207 milligrams; Sodium: 463 milligramsCopyright 2012 Television Food Network G.P. All Rights Reserved.

Provided by Food Network Canada

Categories     breakfast,brunch,cheese,Easy,eggs and dairy,Healthy,quick and easy,vegetables

Time 15m

Yield 6 servings

Number Of Ingredients 7

½ cup ricotta
¼ cup grated Parmesan
6 ½-inch-thick slices crusty bread
2 Tbsp 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.
  • 4.
  • Top each bread slice with some steamed spinach and a fried egg. Sprinkle with salt and pepper. Serve.

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 DOMES RECIPE BY TASTY



Eggs Florentine Domes Recipe by Tasty image

Here's what you need: ham, english muffins, unsalted butter, garlic, spinach, salt, pepper, large eggs, large egg yolks, lemon juice, dijon mustard, cayenne pepper, unsalted butter, fresh chives

Provided by Katie Aubin

Categories     Breakfast

Time 30m

Yield 4 servings

Number Of Ingredients 14

8 large slices ham, large slices
2 english muffins, halved
3 tablespoons unsalted butter, divided
2 cloves garlic, minced
10 oz spinach, uncooked
1 teaspoon salt
½ teaspoon pepper
4 large eggs
4 large egg yolks
1 ½ tablespoons lemon juice
1 teaspoon dijon mustard
¼ teaspoon cayenne pepper
½ cup unsalted butter, 1 stick, melted
1 tablespoon fresh chives, chopped, for serving

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!

Nutrition Facts : Calories 552 calories, Carbohydrate 17 grams, Fat 44 grams, Fiber 2 grams, Protein 21 grams, Sugar 1 gram

OPEN-FACED EGG SANDWICHES



Open-Faced Egg Sandwiches image

I always experiment with different herbs on my eggs, since I eat them every morning. This one became one of my favorites! -Valerie Belley, St. Louis, Missouri

Provided by Taste of Home

Categories     Breakfast

Time 15m

Yield 2 servings.

Number Of Ingredients 7

4 large egg whites
2 large eggs
2 tablespoons grated Parmesan cheese
2 teaspoons butter, softened
2 slices whole wheat bread, toasted
1/8 teaspoon dried rosemary, crushed
1/8 teaspoon pepper

Steps:

  • Heat a small skillet coated with cooking spray over medium-high heat. Whisk the egg whites, eggs and cheese; add to skillet. Cook and stir until set., Spread butter over toast; top with egg mixture. Sprinkle with rosemary and pepper. Serve immediately.

Nutrition Facts : Calories 231 calories, Fat 11g fat (5g saturated fat), Cholesterol 226mg cholesterol, Sodium 416mg sodium, Carbohydrate 13g carbohydrate (2g sugars, Fiber 2g fiber), Protein 19g protein. Diabetic Exchanges

EGGS FLORENTINE



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

Steps:

  • 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

POACHED EGGS FLORENTINE



Poached Eggs Florentine image

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

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

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 CUPS



Eggs Florentine Cups image

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

Categories     Breakfast     Brunch

Time 35m

Yield 6 servings.

Number Of Ingredients 9

6 slices deli ham, 1/8-inch thick
1/4 cup finely chopped onions
1 tablespoon butter
6 cups fresh spinach
6 tablespoons half-and-half cream
6 teaspoons grated Parmesan cheese
3/4 teaspoon salt
3/4 teaspoon pepper
6 large eggs

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.

SKILLET EGGS FLORENTINE



Skillet Eggs Florentine image

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

2 tablespoons butter
4 ounces sliced fresh mushrooms
1 cup chopped onion
2 garlic cloves, finely chopped
2 tablespoons flour
2 cups skim milk
1 tablespoon Dijon mustard
salt & pepper
10 ounces fresh spinach leaves, cooked, chopped and well-drained
8 eggs
1/3 cup shaved parmesan cheese

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

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EGGS FLORENTINE BREAKFAST SANDWICH RECIPE | LA BREA BAKERY
Start by cracking the eggs into a small mixing bowl, whisk together until well combined, set aside. Over medium heat, add 1 tsp. olive oil and the diced onions into a medium size non-stick pan. Begin to sweat the onions until they start to turn translucent. Next, add chopped spinach and gently wilt, about 30 seconds.
From labreabakery.com


EGGS FLORENTINE RECIPE | MYRECIPES
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.
From myrecipes.com


OPEN-FACED EGGS FLORENTINE | COOK
2014-12-06 Our Best Casserole Recipes. 3. Clean Eating Slow Cooker Overnight Oatmeal. 4. Valentine’s Day Chocolate Desserts. 5. Fast Shrimp Bisque. 6. Spicy Zucchini Frittata. 7. Awesome Ice Box Oreo Cheesecake . 8. 75+ Ways to Indulge in Nutella. 9. The Perfect Meatball. 10. Cream Cheese Brownies . previous. Chocolate Cannoli Cupcakes . random . next. Our …
From cook.my


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