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
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
BAKED EGGS FLORENTINE
This quick, healthy meal makes a great brunch with a side of fresh fruit or a light lunch or dinner with a side salad.
Provided by kolleen1021
Categories Breakfast
Time 35m
Yield 2 , 2 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 350°F.
- Lightly oil two ramekins or small oven-safe dishes.
- Saute the garlic in the olive oil until lightly brown.
- Add the spinach and cook until the spinach is completed defrosted.
- Spoon the mixture into a colander and press out as much liquid as possible, then transfer to a small bowl.
- Add the milk, a good grating of nutmeg, salt, and pepper to taste.
- Split the mixture into the oiled ramekins and crack and egg into each.
- Sprinkle a small amount of extra milk on top, followed by a little more salt and pepper if you like.
- Bake in a tray for approximately 20 minutes or until the white are set and the yolk is to your liking.
- Serve with toasted whole wheat bread, a small salad, fresh fruit, etc. Enjoy!
Nutrition Facts : Calories 166.4, Fat 8.1, SaturatedFat 2, Cholesterol 187.2, Sodium 223.4, Carbohydrate 11.3, Fiber 4.6, Sugar 1.2, Protein 14.6
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
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.
EGGS FLORENTINE PLUS
Categories Egg Mushroom turkey Brunch Bake Spinach Healthy Bon Appétit Sugar Conscious Peanut Free Tree Nut Free Soy Free
Yield Serves 6
Number Of Ingredients 11
Steps:
- Rinse porcini under running water; place in bowl. Bring broth to boil in medium saucepan. Pour over porcini. Let stand until soft, about 30 minutes.
- Melt 1 tablespoon butter in large nonstick skillet over medium-high heat. Add spinach and stir until wilted, about 3 minutes. Arrange spinach in bottom of 13x9x2-inch glass baking dish.
- Melt remaining 2 tablespoons butter in heavy medium saucepan over medium-high heat. Add onion and sauté until tender, about 5 minutes. Add flour, stir 1 minute. Gradually whisk in mushrooms with their soaking liquid and cream. Boil until sauce thickens, whisking constantly, about 3 minutes. Mix in turkey. Season to taste with salt and pepper.
- Preheat oven to 400°F. Crack eggs open over spinach, spacing evenly. Spoon turkey mixture around eggs, leaving yolks exposed. Sprinkle Parmesan over. Bake until eggs are just set, about 15 minutes. Serve with toasted bread.
More about "baked eggs florentine recipes"
EGGS FLORENTINE RECIPE | BRUNCH IDEAS | TESCO REAL FOOD
From realfood.tesco.com
- To make the hollandaise sauce, melt the butter in a saucepan over a low heat. Skim any white solids from surface with a spoon and discard.
- Put the 2 egg yolks, vinegar, a pinch of salt and a tablespoon of ice-cold water in a metal or glass bowl that will fit over a small pan. Whisk the yolks for 1-2 minutes before sitting the bowl over a pan of barely simmering water.
- Whisk continuously for a minute then very slowly start to pour in the warm butter in a thin stream, whisking all the time until all the butter is incorporated and you have a creamy sauce.
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.
BAKED EGGS FLORENTINE - THE LAST FOOD BLOG
From thelastfoodblog.com
5/5 (17)Category Breakfast, BrunchCuisine American, FusionPublished 2019-07-17
- 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.
SCRAMBLED EGGS FLORENTINE RECIPE - SARAH ... - FOOD & WINE
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 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.
BAKED EGGS FLORENTINE - GOOD HOUSEKEEPING
From goodhousekeeping.com
- Bring a medium pan of water to the boil and simmer potato pieces for 8-10min or until just tender.
EGGS FLORENTINE | ITALIAN FOOD FOREVER
From italianfoodforever.com
- Brush with some olive oil and set on four individual plates to be served alongside the cooked eggs.
BAKED EGGS FLORENTINE - THE VIEW FROM GREAT ISLAND
From theviewfromgreatisland.com
- Add a tablespoon of oil to a skillet and stir fry the bread crumbs for about 10 minutes until they are browned and crispy. Hit them with a little salt and pepper, and add the thyme. Set aside.
- Heat the remaining oil in the skillet and saute the garlic and shallot for a couple of minutes, stirring constantly. Add the spinach and stir until it wilts. Season with a pinch of salt.
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.
BAKED EGGS FLORENTINE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
RECIPE FOR EGGS FLORENTINE CASSEROLE - CREATE THE MOST ...
From recipeshappy.com
EGGS FLORENTINE IN A MUG | READER'S DIGEST CANADA
From readersdigest.ca
EGGS FLORENTINE CASSEROLE - THE PIONEER WOMAN
From thepioneerwoman.com
HEALTHY SALMON FLORENTINE - THERESCIPES.INFO
From therecipes.info
BAKED EGGS FLORENTINE RECIPE BY ADMIN | IFOOD.TV
From ifood.tv
AMERICA'S TEST KITCHEN - BAKED EGGS FLORENTINE CALORIES ...
From androidconfig.myfitnesspal.com
KETO BAKED EGGS FLORENTINE RECIPES | FOOD NETWORK CANADA ...
From pinterest.ca
BAKED EGG FLORENTINE - BAKED EGGS FLORENTINE RECIPE | FOOD ...
From thequesoblanco.jenpros.com
BAKED EGGS FLORENTINE - RECIPES - FAXO
From faxo.com
TURKISH FOOD & RECIPES: EGGS FLORENTINE (FLORENTIN USULU ...
From turkishfoodandrecipes.com
BAKED EGGS AND SPINACH - PC.CA
From presidentschoice.ca
BAKED EGGS FLORENTINE | PC.CA - PRESIDENT'S CHOICE
From presidentschoice.ca
KETO EGGS FLORENTINE RECIPE - FOOD NEWS
From foodnewsnews.com
GOODYFOODIES: RECIPE: BAKED EGG FLORENTINE (GORDON RAMSAY)
From goodyfoodies.blogspot.com
BAKED EGGS FLORENTINE - BLOW UP FOOD
From blowupfood.tumblr.com
BAKED EGGS FLORENTINE - PREVENTION
From prevention.com
MEATLESS MONDAY: BAKED EGGS FLORENTINE | KCET
From kcet.org
BAKED EGGS FLORENTINE — FOOD TO LOVE | RECIPE ...
From pinterest.ca
BAKED EGGS RECIPES - BBC GOOD FOOD
From bbcgoodfood.com
KETO BAKED EGGS FLORENTINE | FOOD NETWORK CANADA
From foodnetwork.ca
BAKED EGGS FLORENTINE — SQUARE FOOD FOUNDATION
From squarefoodfoundation.squarespace.com
HOT FROM THE OVEN: BAKED EGG PASTA FLORENTINE - FOOD …
From foodrepublic.com
BAKED EGGS FLORENTINE RECIPE BY SOUTHERN.CHEF | IFOOD.TV
From ifood.tv
BAKED EGGS FLORENTINE RECIPE - FOODS AND DIET
From foodsanddiet.com
EGGS FLORENTINE BAKED RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
EGGS BENEDICT FLORENTINE - DIABETES FOOD HUB
From diabetesfoodhub.org
BAKED EGGS FLORENTINE RECIPE | WILLIAMS SONOMA TASTE
From blog.williams-sonoma.com
BAKED EGGS FLORENTINE | FOOD TO LOVE
From foodtolove.co.nz
HOW TO MAKE EGGS FLORENTINE - LA CUCINA ITALIANA
From lacucinaitaliana.com
#time-to-make #course #main-ingredient #preparation #occasion #very-low-carbs #breakfast #main-dish #eggs-dairy #vegetables #oven #vegetarian #eggs #dietary #low-carb #low-in-something #greens #spinach #brunch #equipment #4-hours-or-less
You'll also love