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.
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
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
EGGS FLORENTINE CUPS
I'm always looking for creative ways to use up the baby spinach I have in my fridge. I'm also a fanatic about making sure my children get a nutritious breakfast. So I make these up the night before, bake them in the morning and breakfast is done! If there are any leftovers, I reheat them for a quick lunch or dinner. -Jan Charles, Greeneville, TN
Provided by Taste of Home
Time 35m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 350°. Press ham slices into 6 greased foil muffin cup liners; set aside., In a large skillet, saute onions in butter until tender. Add spinach; cook 3-4 minutes longer or until wilted. Divide spinach mixture among ham cups. Top each with 1 tablespoon of cream, 1 teaspoon of cheese and a dash of salt and pepper. Break 1 egg into each cup., Bake until eggs are set, 15-17 minutes.
Nutrition Facts : Calories 148 calories, Fat 9g fat (4g saturated fat), Cholesterol 209mg cholesterol, Sodium 690mg sodium, Carbohydrate 4g carbohydrate (2g sugars, Fiber 1g fiber), Protein 12g protein.
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
EGGS FLORENTINE SANDWICH
Create a bistro-style sensation with our Eggs Florentine Sandwich recipe. Baby spinach leaves are the secret to our delightful Eggs Florentine Sandwich.
Provided by My Food and Family
Categories Breakfast Eggs
Time 10m
Yield 1 serving
Number Of Ingredients 6
Steps:
- Melt butter in small skillet on medium heat.
- Add egg; cook 3 min. on each side or until white is completely set and yolk is cooked to desired doneness. Sprinkle with pepper.
- Fill muffin halves with spinach, egg and cheese.
Nutrition Facts : Calories 280, Fat 12 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 205 mg, Sodium 330 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 15 g
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.
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