EGGS FLORENTINE CASSEROLE
Provided by Food Network Kitchen
Categories main-dish
Time 1h15m
Yield 6 to 8 servings
Number Of Ingredients 11
Steps:
- 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.
FLORENTINE PIZZA
An easy vegetarian supper or a satisfying weekend lunch
Provided by Good Food team
Categories Dinner, Lunch, Main course
Time 30m
Number Of Ingredients 6
Steps:
- To prepare the pizza, preheat the oven to 200C/Gas 6/fan 180C. Put the pizza base on a baking sheet and spread with the sauce.
- To cook the spinach, put it in a microwavable bowl, cover with cling film and pierce it a couple of times. Put in the microwave on High (850W) for 2 minutes until wilted (or cook in a covered pan for 2-3 minutes). Drain and spread the spinach over the pizza base, then get the mushrooms out of the jar with a fork and scatter them over the top. Season and sprinkle with half the parmesan. Bake for 10 minutes.
- Make four dips in the spinach with the back of a spoon, and crack an egg into each. Sprinkle with the remaining cheese and bake for a further 6- 8 minutes, until the eggs are just set.
Nutrition Facts : Calories 265 calories, Fat 13 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 22 grams carbohydrates, Fiber 2 grams fiber, Protein 15 grams protein, Sodium 1.62 milligram of sodium
EGGS FLORENTINE
Provided by Giada De Laurentiis
Categories main-dish
Time 53m
Yield 4 servings
Number Of Ingredients 14
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.
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