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
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 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!
Nutrition Facts : Calories 826 kcal, Carbohydrate 73 g, Cholesterol 539 mg, Fiber 5 g, Protein 24 g, SaturatedFat 17 g, Sodium 1186 mg, Sugar 37 g, Fat 49 g, ServingSize 4 servings, UnsaturatedFat 0 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 SANDWICH
Create a bistro-style sensation with our Eggs Florentine Sandwich recipe. Baby spinach leaves are the secret to our delightful Eggs Florentine Sandwich.
Provided by My Food and Family
Categories Breakfast Eggs
Time 10m
Yield 1 serving
Number Of Ingredients 6
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.
Nutrition Facts : Calories 280, Fat 12 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 205 mg, Sodium 330 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 15 g
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.
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
FLORENTINE EGGS BENEDICT
We took eggs Benedict-a breakfast favorite-and took things up a notch by adding spinach and tomato for a Florentine-inspired recipe.
Provided by My Food and Family
Categories Breakfast & Brunch
Time 20m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Microwave cream cheese spread, milk, lemon zest, juice, pepper and garlic powder in microwaveable bowl on HIGH 20 sec.; stir.
- Top muffin halves with bacon, tomatoes, spinach and eggs.
- Serve topped with cream cheese sauce.
Nutrition Facts : Calories 260, Fat 15 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 215 mg, Sodium 480 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 13 g
FLORENTINE EGGS BENEDICT
This version of the popular eggs benedict has been adapted to the microwave oven and is more healthful than the original versions.
Provided by Happy Hippie
Categories Breakfast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- for eggs, place water in a 1 quart microwave-safe casserole.
- Microwave, uncovered, on high for 2 or 3 minutes or until boiling.
- Gently break eggs into water. Prick each yold and white. Cover with waxed paper; cook on high for 2 minutes. Let eggs stand, covered, while preparing sauce.
- For sauce, in a 1 quart microwave-safe bowl, stir together yogurt, mayonnaise dressing, cornstarch, mustard, and red pepper; stir in milk.
- Cook uncovered, on hight for 2 or 3 minutes or until slightly thickened and bubbly, stirring after every minute.
- Season to taste with salt and pepper. cover; set aside.
- Arrange bread slices or muffin halves on a large microwave-safe plate.
- Top each with one slice of tomato, 3 spinich leaves, and 1/4 of the turkey.
- With a slotted spoon, remove eggs from water; place on top of the turkey slices.
- Spoon some sauce over each serving.
- Cook, uncovered, on high, for 1 or 2 minutes or just until heated through.
Nutrition Facts : Calories 164.3, Fat 9.3, SaturatedFat 2.3, Cholesterol 222.1, Sodium 356, Carbohydrate 8.3, Fiber 1.3, Sugar 4, Protein 11.9
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
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 "florentine eggs food"
EGGS FLORENTINE RECIPE - BBC FOOD
From bbc.co.uk
- For the hollandaise sauce, place 75g/2½ oz of the butter into a small saucepan and melt slowly over a gentle heat. Once melted, remove from the heat and set aside.
- Place the egg yolks into a bowl set over a pan of gently simmering water (take care not to let the bowl touch the water) and beat until pale and thickened.
EGGS FLORENTINE RECIPE IN 5 SIMPLE STEPS - WILLIAMS SONOMA
From williams-sonoma.com
- Make the Sauce. Set a heatproof bowl over a pot of barely simmering water. Combine the egg yolks, lemon juice and water and whisk constantly until the mixture begins to thicken.
- Cut the Muffins. Lightly spread the cut side of each muffin with 1 tsp. of the softened butter.
- Cook the Spinach. In a sauté pan over medium-high heat, melt the remaining 1 tsp. butter. Add the spinach and cook until slightly wilted, about 2 minutes.
EGGS BENEDICT FLORENTINE RECIPE - BBC FOOD
From bbc.co.uk
- Arrange the bacon on a baking tray and bake for 10 minutes, or until golden-brown and crisp. (Fry or grill if preferred.) Keep warm.
- To make the hollandaise, whisk the egg yolks and white wine vinegar together in a medium bowl.
EGGS FLORENTINE | ITALIAN FOOD FOREVER
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- Brush with some olive oil and set on four individual plates to be served alongside the cooked eggs.
EGGS FLORENTINE RECIPE: HOW TO MAKE EGGS FLORENTINE RECIPE ...
From recipes.timesofindia.com
- Cook spinach according to the package instructions. If you are taking fresh spinach, chop and cook it for 10 minutes. Drain the water and keep aside.
- To prepare the white sauce, melt butter in a small saucepan. Then add flour and blend well. Keep stirring constantly, until thickened and bubbly.
- Now place spinach in a lightly buttered shallow baking dish. Arrange poached, drained eggs over the top of the spinach and then pour white sauce over eggs. Sprinkle with salt, pepper and cheese.
EGGS FLORENTINE - CAROLINE'S COOKING
From carolinescooking.com
- Slice the muffins in half to give you two rounds from each and get broiler/grill ready to toast, if using. Heat a pot of water for poaching your eggs and wash ands remove any tough stems from the spinach. Roughly chop if the leaves are large.
- First, start on the hollandaise sauce - put the two egg yolks into a blender container along with the cayenne pepper, mustard and lemon juice and blend until smooth.
- Melt the 1/2tbsp butter for the spinach in a small skillet/frying pan over a medium heat. Add the spinach and wilt it down (it will only take a minute) and set aside.
BAKED EGGS FLORENTINE - THE LAST FOOD BLOG
From thelastfoodblog.com
- Melt the butter gently in an ovenproof skillet. Add the finely chopped shallots and cook over a low to medium heat for about 10 minutes until they are golden brown.Add the minced garlic and cook for a minute.
- Add a third of the spinach to the pan stir and let it wilt before you add another third of the spinach. Finally, stir in the remaining spinach, then add the black pepper and salt.
EGGS FLORENTINE WITH SMOKY MORNAY SAUCE - FOOD & WINE
From foodandwine.com
- In a small saucepan, melt 1 tablespoon of the butter. Stir in the flour to make a paste. Gradually whisk in the milk until smooth and simmer, whisking, until the sauce thickens. Reduce the heat to low and cook, whisking, until no floury taste remains, about 5 minutes. Remove from the heat and whisk in the Gruyère and pimentón. Season the Mornay sauce with salt and pepper. Cover and keep warm.
- In a large skillet, melt the remaining 1 tablespoon of butter in the olive oil. Add the shallot and garlic and cook over moderately high until softened, about 3 minutes. Add the spinach and cook over moderately high heat, tossing occasionally, until wilted, about 3 minutes. Season with salt and pepper.
- Bring a large, deep skillet of water to a simmer. Crack the eggs into the skillet and simmer over moderately low heat until the whites are set and the yolks are runny, about 4 minutes. Using a slotted spoon, transfer the poached eggs to a plate; blot dry with paper towels.
SCRAMBLED EGGS FLORENTINE RECIPE - SARAH GRUENEBERG | …
From foodandwine.com
- Melt 2 tablespoons butter in a large nonstick skillet over medium. Add spinach and 1 teaspoon salt, and cook, turning with tongs, until wilted, about 3 minutes. Transfer spinach to a plate.
- Melt remaining 2 tablespoons butter in skillet. Add eggs, sprinkle with remaining 1/2 teaspoon salt, and swirl to coat skillet evenly. When edges are cooked, drag cooked egg to edges of pan using a heatproof rubber spatula to form large, soft curds. Cook until eggs are nearly set, about 4 minutes. Remove from heat. Gently fold mascarpone and 1/2 cup Fontina into eggs until cheeses are melted.
- Preheat broiler. Place egg mixture in a shallow 8-inch square baking dish. Sprinkle wilted spinach and remaining 1/4 cup Fontina on top. Broil until cheese is melted and bubbly, about 5 minutes. Garnish with chives and black pepper, and serve immediately with toast slices.
EGGS FLORENTINE SALAD - HEALTHY FOOD GUIDE
From healthyfood.com
- 1 Preheat oven to 180°C. Line a baking dish with baking paper and arrange spinach on top. Add courgettes, capsicum and mushrooms. Bake for 15 minutes then carefully remove from oven.
- 2 Break 4 of 6 eggs and place them on top of vegetables in baking dish (you may want to make little hollows with a spoon to place eggs). With remaining 2 eggs, separate whites from yolks and set yolks aside. Pour whites over vegetables and return to the still warm oven. Grill for 10 minutes until eggs are done.
- 3 Meanwhile, to make sauce, whisk together yolks, milk and cornflour in a pot over a low heat until mixture thickens then add mustard.
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