POACHED EGGS FLORENTINE
Make and share this Poached Eggs Florentine recipe from Food.com.
Provided by 2Bleu
Categories Breakfast
Time 30m
Yield 2 serving(s)
Number Of Ingredients 17
Steps:
- CHEESE SAUCE: Mix the cornstarch to a paste with about a 1/4 cup of the milk. Pour the remaining milk and butter into a nonstick saucepan and bring to a boil. Reduce to simmer.
- Stir the boiling milk into the cornstarch mixture, then pour back into the pan. Bring to a boil, stirring. Once it has thickened, simmer for 2 minutes.
- Remove from the heat, stir in the Gruyère cheese, salt, pepper, and optional nutmeg. Cover the surface of the sauce with parchment paper to prevent a skin from forming and set aside in a warm place.
- SPINACH: Heat the oil in a large saucepan. Add the green onion (or leeks) and saute' for about 3 minutes, until they begin to soften.
- Add the spinach and stir over medium heat for 2-3 minutes until the spinach has wilted and the leeks are tender.
- Drain the vegetables in a sieve or fine mesh strainer, pressing down with the back of a spoon to remove any excess moisture. Return to the pan and season with dill, salt, and pepper. Cover and keep warm.
- EGGS: half-fill a medium sized frying pan with water and bring to a simmer. Add the vinegar. Break in the eggs, and cook gently for 3-4 minutes, spooning the hot water over the yolks. Lift out the eggs with a slotted spoon and drain on paper towel.
- Preheat the broiler. Place the whole wheat toast slices onto a parchment lined baking sheet. Spread the leek and spinach mixture evenly over each toast. Make a hollow in each spinach mixture using the back of a spoon and place a poached egg in each hollow.
- Spoon the cheese sauce over the eggs. Lightly dust with paprika, then place the dish under the broiler. Broil until just lightly browned.
Nutrition Facts : Calories 363.4, Fat 24.9, SaturatedFat 12, Cholesterol 230.7, Sodium 502.7, Carbohydrate 20.4, Fiber 3.7, Sugar 4.3, Protein 15.8
SOUTH BEACH EGGS FLORENTINE
My staple low carb breakfast! Adapted for South Beach. Feel free to substitute canadian bacon, arugala, or whatever you like!
Provided by Seed of Truth
Categories Breakfast
Time 6m
Yield 1 serving(s)
Number Of Ingredients 6
Steps:
- Bring about an inch of water to boil in a saute pan. Add vinegar. Turn down to a simmer. Carefully break eggs into a small bowl and slide into the pan. The vinegar will help the whites come together. Simmer for 3 minutes using a spoon to pot water over top of eggs. Take 2 thick slices of tomato and put on plate. Salt and pepper to taste. Slice ham in half and put on top of tomato slices. Add a handful of fresh baby spinach to the top of the ham. When eggs are ready take out of the pan with a slotted spoon and place on top of spinach. Salt and pepper again to taste and enjoy!
Nutrition Facts : Calories 249.6, Fat 11.1, SaturatedFat 3.4, Cholesterol 372, Sodium 418.2, Carbohydrate 18.1, Fiber 9, Sugar 5.2, Protein 23.4
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
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.
SOUTH BEACH DIET BACON EGG MUFFINS
Just starting the south beach diet and I wanted something that traveled well for breakfast. This is a quick and easy recipe. Very yummy too. It comes out in a neat little package that travels well...but make sure you cover the item when reheating in the microwave.
Provided by TNTDynomite
Categories Breakfast
Time 20m
Yield 6 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350.
- In an x-large muffin pan, spray each muffin cup with Olive oil cooking spray.
- Place one piece of Canadian bacon in the bottom of each muffin cup
- Crack an egg over the piece of bacon in each muffin cup. Sprinkle the Italian seasoning and pepper over the egg in each muffin cup.
- Sprinkle the cheese over the egg in each muffin cup.
- Place in preheated oven and cook for 15 minutes or until the cheese is slightly brown on top.
EGGS FLORENTINE
Make and share this Eggs Florentine recipe from Food.com.
Provided by breezermom
Categories Breakfast
Time 55m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Cook the spinach according to package directions; drain well.
- Sprinkle the cheddar cheese in the bottom of a buttered 13 x 9 x 2 inch baking dish; spread the spinach evenly over the cheese.
- Cook the sausage in a skillet over medium heat until browned, stirring to crumble the meat; drain and sprinkle over the spinach.
- Saute mushrooms and green onions in butter in a large skillet until tender. Sprinkle the sauteed veggies over the sausage.
- Combine the eggs and cream, beating with a wire whisk until blended. Pour the egg mixture over the vegetable mixture. Top evenly with Swiss cheese; sprinkle with paprika. Bake, uncovered, at 350 degrees for 40 to 45 minutes or until set.
Nutrition Facts : Calories 423.9, Fat 37.2, SaturatedFat 18.9, Cholesterol 290.8, Sodium 439.9, Carbohydrate 3.9, Fiber 1, Sugar 0.9, Protein 19
SOUTH BEACH DIET BAKED EGGS
Here is nice quick and easy breakfast to throw together on a weekend for the whole family. Packed with protein and lots of flavor. Be creative with the meat and cheese that you use. I've used turkey sausage, lean ground beef and center cut bacon. I've also used many different kinds of cheese. Experiment with differnt cheeses found in your deli's case, just make sure they contain under 5 grams of Saturated fat.
Provided by TNTDynomite
Categories Breakfast
Time 25m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350.
- Spray a glass pie dish with Olive Oil spray.
- Crack the eight eggs into the pie dish.
- Sprinkle Italian Seasoning and Black Pepper over the eggs.
- Sprinkle the cheese over the eggs.
- Bake in the oven for 17 minutes or until the cheese starts to brown.
- Sprinkle the bacon over the melted cheese.
- Let stand for 5 minutes before serving.
QUICKEST SOUTH BEACH BREAKFAST
I needed a quick, fresh, easy breakfast before I go to work. I did not like the South Beach cookbooks idea of making a bunch of egg muffins and freezing them. This can be changed a million ways - using different veggies, adding salsa...
Provided by Boonyas mom
Categories Breakfast
Time 6m
Yield 1 serving(s)
Number Of Ingredients 4
Steps:
- Spray microwave safe dish with butter spray.
- Put spinach in dish.
- Put cheese on top.
- Pour in egg whites.
- Microwave for 2 minutes - whites will start to puff up.
- Take out dish and stir.
- Microwave another minute - cook until looks dry on top.
Nutrition Facts : Calories 38.5, Fat 0.2, Sodium 124.5, Carbohydrate 1.5, Fiber 0.7, Sugar 0.6, Protein 7.5
EASY EGGS FLORENTINE
Make and share this Easy Eggs Florentine recipe from Food.com.
Provided by kwlabear
Categories < 30 Mins
Time 20m
Yield 1 serving(s)
Number Of Ingredients 9
Steps:
- Place spinach in ramekin.
- Add pepper and nutmeg milk mixture to cup.
- Make a well in spinach and add egg.
- Sprinkle top with parmesan and crumbs.
- Top with paprika.
- Bake at 370 for 15 minutes or until eggs are set.
Nutrition Facts : Calories 200.7, Fat 9.4, SaturatedFat 4, Cholesterol 224, Sodium 299.7, Carbohydrate 15.3, Fiber 1.1, Sugar 5.3, Protein 13.2
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