Florences Eggs Italiano Food
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
TIRAMISU ITALIANO
Steps:
- Cream together egg yolks and sugar in a heatproof bowl set over a pot of simmering water. Add 1/3 cup of the marsala and continue to whisk until mixture is thick and doubled in volume. This is basically a zabaglione. Remove from heat. Stir in the mascarpone until completely blended.
- In a chilled bowl, whip the heavy cream to soft peaks. Fold the whipped cream into the mascarpone mixture, to lighten.
- In a small saucepan, combine espresso, chocolate, rum, vanilla, and remaining 2 tablespoons marsala. Heat gently, and stir to dissolve the chocolate. Then, chill the mixture to cool it down, about 15 minutes. Quickly dip each ladyfinger in the chilled coffee mixture and arrange in a single layer on a 9 by 13-inch glass baking pan. Do not soak the cookies or they will become too moist. Spread 1/2 the mascarpone cream evenly with a spatula on top of the dipped ladyfingers. Repeat with a second layer of dipped ladyfingers and remaining mascarpone cream. Sprinkle top with cocoa powder. Refrigerate for 2 hours before serving.
FLORENCE'S EGGS ITALIANO
My mother grew up during the depression and while food was abundant in their family My Grandfather had a lot of mouths to feed. Nobody wasted anything. My Grandmother described her ingredients as "dear" even though they had a grocery store with access to more than most people in the neighborhood did. My Mom remembered this recipe and made it for us when she had some of her spaghetti sauce (gravy, as we called it)leftover -"Oh, it's not enough for a plate of spaghetti but your Dad will love this", and he did. You can either scramble the eggs or leave them whole - do them in a skillet or do it in the oven. Anyway you do it will be yummy.
Provided by Secret Agent
Categories Breakfast
Time 10m
Yield 2 serving(s)
Number Of Ingredients 3
Steps:
- Heat the sauce in a skillet.
- Scramble the eggs and add to the pan.
- Cook gently until eggs are set.
- OPTIONAL:.
- Crack whole eggs into sauce and bake at 350 until set, 6 minutes or more.
- Crack whole eggs into the sauce and put a lid on it to steam/poach the eggs.
- Pass the cheese, salt and pepper and bread for mopping up the gravy or eat them au natural.
Nutrition Facts : Calories 266.9, Fat 14.8, SaturatedFat 4.7, Cholesterol 430.4, Sodium 826.3, Carbohydrate 15.1, Fiber 0.5, Sugar 11.9, Protein 17.3
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