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.
OPEN-FACED EGGS FLORENTINE
Katie Lee makes an open-faced egg sandwich - toast topped with ricotta cheese, steamed spinach and a fried egg - for a post-workout breakfast.Courtesy of Katie Lee from "Bobby Flay Fit".Per serving: Calories: 263; Total Fat: 13 grams; Saturated Fat: 6.5 grams; Protein: 15 grams; Total carbohydrates: 21 grams; Sugar: 2 grams; Fiber: 1 gram; Cholesterol: 207 milligrams; Sodium: 463 milligramsCopyright 2012 Television Food Network G.P. All Rights Reserved.
Provided by Food Network Canada
Categories breakfast,brunch,cheese,Easy,eggs and dairy,Healthy,quick and easy,vegetables
Time 15m
Yield 6 servings
Number Of Ingredients 7
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.
- 4.
- Top each bread slice with some steamed spinach and a fried egg. Sprinkle with salt and pepper. Serve.
OPEN-FACED EGG SANDWICHES
I always experiment with different herbs on my eggs, since I eat them every morning. This one became one of my favorites! -Valerie Belley, St. Louis, Missouri
Provided by Taste of Home
Categories Breakfast
Time 15m
Yield 2 servings.
Number Of Ingredients 7
Steps:
- Heat a small skillet coated with cooking spray over medium-high heat. Whisk the egg whites, eggs and cheese; add to skillet. Cook and stir until set., Spread butter over toast; top with egg mixture. Sprinkle with rosemary and pepper. Serve immediately.
Nutrition Facts : Calories 231 calories, Fat 11g fat (5g saturated fat), Cholesterol 226mg cholesterol, Sodium 416mg sodium, Carbohydrate 13g carbohydrate (2g sugars, Fiber 2g fiber), Protein 19g protein. Diabetic Exchanges
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
SKILLET EGGS FLORENTINE
Simple and fresh, I think this makes for a nice late breakfast or weekend brunch. I would serve this with English muffins and fresh fruit. Adapted from a recipe from the Canada Egg Marketing Agency.
Provided by PalatablePastime
Categories Breakfast
Time 20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a large, non-stick skillet, melt butter; sauté mushrooms, onion and garlic over medium heat until golden.
- Stir in flour and cook for 1 minute.
- Gradually stir in milk and cook until mixture comes to a boil and thickens, stirring constantly.
- Stir in mustard and season with salt and pepper.
- Add spinach. With back of a spoon, make 8 indentations in spinach mixture. Break one egg into each well. Cover and cook on medium-low for 6 to 8 minutes or until egg whites are set.
- Sprinkle with Parmesan cheese while hot, then serve.
Nutrition Facts : Calories 342.9, Fat 19, SaturatedFat 8.5, Cholesterol 448.1, Sodium 481.8, Carbohydrate 19.3, Fiber 2.7, Sugar 3.5, Protein 24.7
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 Barbara Kafka
Categories brunch, side dish
Time 30m
Yield 4 servings
Number Of Ingredients 10
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.
Nutrition Facts : @context http, Calories 406, UnsaturatedFat 10 grams, Carbohydrate 23 grams, Fat 25 grams, Fiber 5 grams, Protein 25 grams, SaturatedFat 14 grams, Sodium 771 milligrams, Sugar 7 grams, TransFat 0 grams
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
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
HARD-BOILED EGGS FLORENTINE
Categories Dairy Egg Leafy Green Brunch Quick & Easy Lunch Spinach Gourmet Sugar Conscious Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 4 to 6 brunch or lunch main-course servings
Number Of Ingredients 9
Steps:
- Cook spinach according to package directions.
- Cover eggs with cold water by 1 inch in a 2-quart heavy saucepan and bring to a rolling boil, partially covered. Reduce heat to low and cook, covered, 30 seconds. Remove from heat and let stand, covered, 15 minutes. Transfer eggs with a slotted spoon to a bowl of ice and cold water and cool 1 minute. Peel eggs and quarter lengthwise.
- While eggs are standing, cook onion in oil in a 12-inch heavy skillet over moderately high heat, stirring occasionally, until softened and browned, about 8 minutes. Add half-and-half, thyme, and nutmeg and briskly simmer, stirring occasionally, until liquid is reduced by one third and slightly thickened, 2 to 3 minutes. Add spinach, salt, and pepper and simmer, stirring occasionally, until spinach is heated through, about 2 minutes.
- Transfer spinach mixture to a serving dish, then top with eggs and season with salt and pepper.
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