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
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.
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
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
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.
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.
EGGS FLORENTINE PIZZA
Follow our easy recipe to make your own pizza dough, top with spinach and mozzarella and finish with an egg cracked in the centre
Provided by Miriam Nice
Categories Dinner, Lunch, Main course, Supper
Time 50m
Yield Makes 4
Number Of Ingredients 12
Steps:
- Pour 150ml boiling water into a jug with the milk and sugar. Sprinkle in the yeast and leave to stand for 10 mins or until frothy.
- In a large bowl, stir together the flour and 1 tsp salt, then make a well in the centre. Pour in the olive oil, followed by the yeast mixture. Stir well, then knead together in the bowl to form a soft dough.
- Transfer to a floured surface and knead for 10 mins. Put the dough in a bowl, cover with cling film and leave in a warm place for 1 hr.
- Peel the tomatoes by scoring the skins with a cross, putting them in a bowl and pouring over just-boiled water. Drain the water after 2-3 mins and the skins will peel away easily. Coarsely grate the tomatoes, then stir in the garlic and oregano. Blanch the spinach by drenching it in boiling water in a colander over the sink. Leave the spinach until it's cool enough to handle, then squeeze out any excess moisture.
- Heat oven to 220C/200C fan/gas 7. Divide your dough into 4 and shape each piece into a ball. Roll the bases out flat to about 25cm diameter and dimple the surfaces with your fingers. Spread each one with the tomato paste, season, then divide the cooked spinach between the 4 pizzas. Top with grated Parmesan and torn mozzarella.
- Slide the pizzas directly onto hot oven shelves or baking sheets. Bake 2 at a time for 5 mins, then nudge the toppings away from the centre slightly to create a gap in which to crack the eggs. Return the pizzas to the oven to finish cooking - they should take another 6-7 mins, depending on how you like your yolk.
Nutrition Facts : Calories 728 calories, Fat 22 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 94 grams carbohydrates, Sugar 6 grams sugar, Fiber 5 grams fiber, Protein 35 grams protein, Sodium 2.1 milligram of sodium
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
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
Steps:
- 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.
FLORENTINE EGGS
A wonderful way to spruce up eggs using spinach, mushrooms, tomatoes, and mozzarella cheese.
Provided by MIDWESTCINCY
Categories 100+ Breakfast and Brunch Recipes Eggs Scrambled Egg Recipes
Time 30m
Yield 2
Number Of Ingredients 11
Steps:
- 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
More about "eggs florentine food"
EGGS FLORENTINE RECIPE - BBC FOOD
From bbc.co.uk
Category Brunch
EGGS FLORENTINE NUTRITION FACTS - EAT THIS MUCH
From eatthismuch.com
CLASSIC EGGS FLORENTINE RECIPE MADE EASY - THE SPRUCE EATS
From thespruceeats.com
EGGS BENEDICT FLORENTINE RECIPE - BBC FOOD
From bbc.co.uk
EGGS BENEDICT - WIKIPEDIA
From en.wikipedia.org
EGGS FLORENTINE RECIPE | BRUNCH IDEAS | TESCO REAL FOOD
From realfood.tesco.com
EGGS FLORENTINE RECIPE IN 5 SIMPLE STEPS - WILLIAMS SONOMA
From williams-sonoma.com
EGGS FLORENTINE RECIPE : SBS FOOD
From sbs.com.au
EGGS BENEDICT FLORENTINE - DIABETES FOOD HUB
From diabetesfoodhub.org
WHAT’S THE DIFFERENCE BETWEEN EGGS BENEDICT AND EGGS ...
From lowereastkitchen.com
KETO BAKED EGGS FLORENTINE | FOOD NETWORK CANADA
From foodnetwork.ca
EGGS FLORENTINE - GOOD HOUSEKEEPING
From goodhousekeeping.com
SCRAMBLED EGGS FLORENTINE RECIPE - SARAH GRUENEBERG | …
From foodandwine.com
WHY ARE DISHES THAT FEATURE SPINACH CALLED FLORENTINE ...
From culinarylore.com
BAKED EGGS FLORENTINE - THE VIEW FROM GREAT ISLAND
From theviewfromgreatisland.com
THE NEW BRIDGE MENU - WARRENTON VA 20186 - (540) 349-9339
From allmenus.com
EGGS FLORENTINE TRENDS, DATA AND ANALYTICS | TASTEWISE
From tastewise.io
EGGS FLORENTINE WITH SMOKY MORNAY SAUCE - FOOD & WINE
From foodandwine.com
VEGETABLE IN EGGS FLORENTINE | FUTURE STARR
From futurestarr.com
BAKED EGGS FLORENTINE: A BRUNCH FAVORITE INSPIRED BY A ...
From heraldnet.com
ENJOY BRUNCH AT THESE LOCAL SPOTS | WARRENTON TOYOTA
From warrentontoyota.com
EGGS FLORENTINE IN A MUG | READER'S DIGEST CANADA
From readersdigest.ca
EGGS FLORENTINE - PREVENTION.COM
From prevention.com
EGGS FLORENTINE | CANADIAN LIVING
From canadianliving.com
FLORENTINE (CULINARY TERM) - WIKIPEDIA
From en.wikipedia.org
EGGS FLORENTINE, BUT NOT FROM FLORENCE! - JULS' KITCHEN
From en.julskitchen.com
INTRODUCTION TO THE FLORENTINE CULINARY METHOD
From thespruceeats.com
EGGS FLORENTINE - ITALIAN FOOD FOREVER
From italianfoodforever.com
EGGS FLORENTINE RECIPE - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
EGGS FLORENTINE IN TOMATO CUPS - ELLIE KRIEGER
From elliekrieger.com
EASY EGGS FLORENTINE - CANADIAN LIVING
From canadianliving.com
EGGS (FLORENTINE) - PINTEREST
From pinterest.ca
EGGS BENEDICT FLORENTINE NUTRITION FACTS - EAT THIS MUCH
From eatthismuch.com
HOW TO MAKE EGGS FLORENTINE - LA CUCINA ITALIANA
From lacucinaitaliana.com
EGGSPECTATION – RESTAURANT – CAFE – BAR
From eggspectation.com
EGGS FLORENTINE CASSEROLE - THE PIONEER WOMAN
From thepioneerwoman.com
GOODYFOODIES: RECIPE: BAKED EGG FLORENTINE (GORDON RAMSAY)
From goodyfoodies.blogspot.com
EGGS FLORENTINE | FUTURE STARR
From futurestarr.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love