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
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
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
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
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