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
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.
KETO BAKED EGGS FLORENTINE
Up your brunch game with this decadent baked egg dish, which feels all the more indulgent because everyone at the table gets their own personal ramekin.
Provided by Food Network Kitchen
Time 55m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Bring a medium pot of salted water to a boil. Fill a large bowl with ice and water.
- Add the spinach to the boiling water, stir to wilt for a few seconds and use a slotted spoon to transfer the spinach to the ice water bath. Drain the water from the spinach and transfer to a clean kitchen towel, twisting to wring out all the moisture. Separate the clumps as much as possible and set aside.
- Preheat the oven to 400 degrees F.
- Place a medium skillet over medium-high heat and add the butter. When the butter has melted, add the shallots and cook, stirring, until soft and browned slightly, about 2 minutes. Add the garlic and ham and cook 1 minute more. Add the cream and whisk in the mustard, nutmeg, a pinch of salt and a few grinds of pepper. Bring to a simmer, then whisk in the Parmesan. Simmer until thickened slightly, 2 to 3 minutes, then stir in the spinach and turn off the heat.
- Put four 8-ounce ramekins on a baking sheet and divide the cream sauce among them. Use a spoon to push some of the filling to the edges and make some room in the middle. Crack an egg into the center of each ramekin and sprinkle the top of each egg with salt and pepper. Top each ramekin with 1 tablespoon shredded mozzarella.
- Bake until the yolks are cooked to your desired doneness and the tops are bubbling and starting to brown, 15 to 20 minutes. Sprinkle with parsley and serve.
Nutrition Facts : Calories 490, Fat 45 grams, SaturatedFat 26 grams, Cholesterol 340 milligrams, Sodium 600 milligrams, Carbohydrate 7 grams, Fiber 1 grams, Protein 16 grams, Sugar 4 grams
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 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
OPEN-FACED EGGS FLORENTINE
Steps:
- Preheat the oven to 400 degrees F.
- In a bowl, combine the ricotta and Parmesan. Place the bread slices on a baking sheet and spread with the softened butter and equal amounts cheese mixture. Bake until the cheese is bubbly and the bread is crisp, 8 to 10 minutes.
- While bread is baking, fry the eggs sunny-side up.
- Top each bread slice with some steamed spinach and a fried egg. Sprinkle with salt and pepper. Serve.
Nutrition Facts : Calories 263 calorie, Fat 13 grams, SaturatedFat 6.5 grams, Cholesterol 207 milligrams, Sodium 463 milligrams, Carbohydrate 21 grams, Fiber 1 grams, Protein 15 grams, Sugar 2 grams
HEALTHY EGGS FLORENTINE
Make and share this Healthy Eggs Florentine recipe from Food.com.
Provided by That Napa Chicken R
Categories Breakfast
Time 15m
Yield 4 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 168.6, Fat 6.4, SaturatedFat 2, Cholesterol 214.1, Sodium 420.4, Carbohydrate 17.2, Fiber 2.6, Sugar 5.8, Protein 11.1
HEALTHY EGGS FLORENTINE
Make and share this Healthy Eggs Florentine recipe from Food.com.
Provided by Santa Ed
Categories Brunch
Time 55m
Yield 4 , 4 serving(s)
Number Of Ingredients 4
Steps:
- Cook spinach until just heated; drain thoroughly, pressing all liquid from spinach.
- Press drained spinach into a 9X9 greased casserole.
- With a large spoon make a indentation for each egg.
- Crack and drop egg into each indentation.
- Sprinkle cheese over eggs.
- Lightly beat soup; pour over eggs and cheese.
- Sprinkle any remaining cheese over soup.
- Bake at 325 degrees F for 20 to 25 minutes or until bubbly.
- Serve immediately.
Nutrition Facts : Calories 261.4, Fat 18, SaturatedFat 8.4, Cholesterol 224.2, Sodium 693.3, Carbohydrate 9.1, Fiber 2.5, Sugar 1.8, Protein 16.9
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
More about "healthy eggs florentine food"
QUICK & HEALTHY EGGS FLORENTINE RECIPE | COOK SMARTS
From cooksmarts.com
Estimated Reading Time 6 minsTotal Time 35 mins
EGGS FLORENTINE | VERY SIMPLE RECIPE!
From theanthonykitchen.com
KETO BAKED EGGS FLORENTINE
From foodnetwork.ca
EGGS FLORENTINE SALAD
From healthyfood.com
EGGS FLORENTINE RECIPE - BBC FOOD
From bbc.co.uk
EGGS FLORENTINE RECIPE IN 5 SIMPLE STEPS
From williams-sonoma.com
THE NUTRITIOUS FOOD WE LOVE AT ANY TIME OF DAY - BEST HEALTH
From besthealthmag.ca
EASY EGGS FLORENTINE RECIPE: WHAT IS EGGS FLORENTINE?
From masterclass.com
EGGS FLORENTINE RECIPE | BRUNCH IDEAS
From realfood.tesco.com
EGGS FLORENTINE - EVERYDAY GLUTEN FREE GOURMET
From everydayglutenfreegourmet.ca
EGGS FLORENTINE
From canadianliving.com
EGGS FLORENTINE | BREAKFAST RECIPES
From goodto.com
EASY EGGS FLORENTINE
From canadianliving.com
THE A TO Z OF FOOD SNOBBERY
From indiatoday.in
BEST EGGS FLORENTINE RECIPE - HOW TO MAKE EGGS FLORENTINE
From thepioneerwoman.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