Florentine Eggs Food

FLORENTINE EGGS

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.

EGGS FLORENTINE CASSEROLE

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 SANDWICH

Steps:

• Melt butter in small skillet on medium heat.
• Add egg; cook 3 min. on each side or until white is completely set and yolk is cooked to desired doneness. Sprinkle with pepper.
• Fill muffin halves with spinach, egg and cheese.

EASY EGGS FLORENTINE WITH BABY SPINACH AND GOAT CHEESE

Steps:

• Heat broiler, with rack set 4 inches from heat. Place bread on a baking sheet, and brush both sides with 2 tablespoons oil. Season with salt and pepper. Broil until golden, 1 to 3 minutes per side; set aside.
• In a large nonstick skillet, heat 1 teaspoon oil over medium. Add scallions and as much spinach as will fit; season with salt and pepper. Cook until wilted, tossing and adding more spinach as room becomes available, 2 to 3 minutes. Drain off excess liquid; mix in goat cheese. Transfer to a bowl; cover to keep warm. Set aside.
• Wipe out skillet; heat remaining 2 teaspoons oil over medium. Gently crack eggs into skillet; season with salt and pepper. Cook until whites are almost set, about 1 minute. Cover, and remove from heat; let stand until whites are set but yolks are still soft, about 3 minutes.
• Top each piece of toast with spinach mixture and 1 egg; serve immediately.

EGGS FLORENTINE

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.

EASY FLORENTINE EGG CUPS

Steps:

• Preheat oven to 350 degrees. Using a sharp knife, cut off bread crusts. Brush both sides of bread slices with butter. Gently press one slice into each cup of a standard muffin tin. Place 1 tablespoon spinach in each bread cup, then crack an egg into each; season with salt and pepper.
• Bake until whites are set and yolks are still soft, 15 to 20 minutes. Serve.

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.

EGGS FLORENTINE MADE EASY

Steps:

• Gather the ingredients.
• First, prepare the spinach. Heat up a pan large enough to hold all the spinach.
• When it is very hot, add a splash of olive oil and throw in the spinach. Turn it over using tongs for 1 to 2 minutes until wilted. Do not overcook the spinach or it will become slimy.
• Tip the spinach into a colander and press out any excess liquid with the back of a spoon. Return the spinach to the pan and divide into four portions. Keep warm by covering with a lid or a tea towel. Preheat the grill.
• To poach the eggs, bring a pan of water to the boil and add the vinegar. When simmering, gently crack the eggs and slip them into the water without breaking the yolks. Poach the eggs for about 3 minutes or until the whites are set, but the yolks are still soft.
• Meanwhile, split the muffins and toast them on both sides on the grill. Butter lightly and place onto warmed plates.
• Put a portion of spinach on each muffin half and keep warm under the grill.
• When the eggs are done, lift them out with a slotted spoon and pat dry with kitchen paper. Place one on each muffin half and spoon 1 to 2 tablespoons of hollandaise and grated nutmeg over top and. Serve immediately.
• Enjoy!

EGGS FLORENTINE

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.

HEALTHY EGGS FLORENTINE

Steps:

• In a small pan, whisk together yogurt, mayonnaise and mustard. Stir gently on a low heat until warm.
• Place spinach in a microwavable dish, sprinkle with a little water and microwave for 20-30 seconds until gently wilted.
• Toast the muffins and place one half on four plates.

EGGS FLORENTINE

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.

EGGS FLORENTINE

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.