EGGS FLORENTINE PIZZA
Follow our easy recipe to make your own pizza dough, top with spinach and mozzarella and finish with an egg cracked in the centre
Provided by Miriam Nice
Categories Dinner, Lunch, Main course, Supper
Time 50m
Yield Makes 4
Number Of Ingredients 12
Steps:
- Pour 150ml boiling water into a jug with the milk and sugar. Sprinkle in the yeast and leave to stand for 10 mins or until frothy.
- In a large bowl, stir together the flour and 1 tsp salt, then make a well in the centre. Pour in the olive oil, followed by the yeast mixture. Stir well, then knead together in the bowl to form a soft dough.
- Transfer to a floured surface and knead for 10 mins. Put the dough in a bowl, cover with cling film and leave in a warm place for 1 hr.
- Peel the tomatoes by scoring the skins with a cross, putting them in a bowl and pouring over just-boiled water. Drain the water after 2-3 mins and the skins will peel away easily. Coarsely grate the tomatoes, then stir in the garlic and oregano. Blanch the spinach by drenching it in boiling water in a colander over the sink. Leave the spinach until it's cool enough to handle, then squeeze out any excess moisture.
- Heat oven to 220C/200C fan/gas 7. Divide your dough into 4 and shape each piece into a ball. Roll the bases out flat to about 25cm diameter and dimple the surfaces with your fingers. Spread each one with the tomato paste, season, then divide the cooked spinach between the 4 pizzas. Top with grated Parmesan and torn mozzarella.
- Slide the pizzas directly onto hot oven shelves or baking sheets. Bake 2 at a time for 5 mins, then nudge the toppings away from the centre slightly to create a gap in which to crack the eggs. Return the pizzas to the oven to finish cooking - they should take another 6-7 mins, depending on how you like your yolk.
Nutrition Facts : Calories 728 calories, Fat 22 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 94 grams carbohydrates, Sugar 6 grams sugar, Fiber 5 grams fiber, Protein 35 grams protein, Sodium 2.1 milligram of sodium
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.
FLORENTINE PIZZA
An easy vegetarian supper or a satisfying weekend lunch
Provided by Good Food team
Categories Dinner, Lunch, Main course
Time 30m
Number Of Ingredients 6
Steps:
- To prepare the pizza, preheat the oven to 200C/Gas 6/fan 180C. Put the pizza base on a baking sheet and spread with the sauce.
- To cook the spinach, put it in a microwavable bowl, cover with cling film and pierce it a couple of times. Put in the microwave on High (850W) for 2 minutes until wilted (or cook in a covered pan for 2-3 minutes). Drain and spread the spinach over the pizza base, then get the mushrooms out of the jar with a fork and scatter them over the top. Season and sprinkle with half the parmesan. Bake for 10 minutes.
- Make four dips in the spinach with the back of a spoon, and crack an egg into each. Sprinkle with the remaining cheese and bake for a further 6- 8 minutes, until the eggs are just set.
Nutrition Facts : Calories 265 calories, Fat 13 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 22 grams carbohydrates, Fiber 2 grams fiber, Protein 15 grams protein, Sodium 1.62 milligram of sodium
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
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
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
ELLIPSIS EGGS FLORENTINE
Provided by Food Network
Time 45m
Number Of Ingredients 10
Steps:
- For the Ellipsis hollandaise: Whisk egg yolks over double boiler to a ribbon stage then remove from heat. Whisking vigorously, slowly add warm clarified butter. Add lemon juice, salt, and pepper to taste.
- For the Ellipsis gallette: In a 9-inch casserole dish, layer potato and onion slices seasoning each with salt and pepper. Pour cream over entire dish and bake at 400 degrees for approximately 30 minutes. Top with Gruyere.
- For the Poached eggs: Bring water to a boil and add vinegar. Reduce heat to medium then drop 1 egg in at a time. Cook until eggs are firm, yet runny on the inside.
- Cut gallette into serving pieces. Chiffonade enough spinach to form a nest on each gallette, place 2 poached eggs atop spinach and pour the hollandaise on top of the completed dish.
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.
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
CHICKEN FLORENTINE PIZZA
Pizza at home can be just as tasty as one from a local pizzeria. This pizza gets a jumpstart by using a lot of ready-made ingredients, including the dough. The trick is how you cook the dough.
Provided by thedailygourmet
Categories Pizza
Time 55m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat the oven to 400 degrees F (200 degrees C). Mix salt and garlic powder together in a small bowl.
- Combine spinach and water in a microwave steamer. Microwave on high for 60 seconds. Drain spinach, then squeeze out any excess water.
- Roll pizza dough on a lightly floured surface to a 14-inch circle.
- Pour oil into a 12-inch cast iron skillet. Sprinkle 1/2 of the garlic salt over the bottom of the skillet. Place dough into the skillet and shape crust so edges come up the sides of the skillet. Prick holes in the bottom of the dough with a fork.
- Spread pizza sauce over the dough. Sprinkle 1/2 of the Italian cheese over the sauce. Add spinach, chicken, then sun-dried tomatoes. Top with remaining cheese.
- Bake in the preheated oven for 20 minutes.
- Remove from the oven. Run butter along the edges of the crust, then sprinkle the remaining garlic salt over the melted butter. Bake for 5 more minutes.
- Transfer pizza to a pizza peel and let rest for 5 minutes before slicing.
Nutrition Facts : Calories 214.7 calories, Carbohydrate 26 g, Cholesterol 15.8 mg, Fat 8.3 g, Fiber 1.1 g, Protein 8.6 g, SaturatedFat 3 g, Sodium 592.1 mg, Sugar 3.6 g
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Total Time 35 mins
- Place 3/4 cup plus 3 tablespoons of the butter in a 2-cup microwavable measuring cup. Microwave on high until melted, 1 minute to 1 minute and 30 seconds. Cover to keep warm.
- Process egg yolks, lemon juice, and 1/4 teaspoon of the salt in a blender on medium speed 30 seconds. Increase speed to medium-high, and slowly drizzle in hot melted butter through food chute over a 1-minute period. Process until mixture is thickened, about 30 seconds. Remove from blender; cover and keep warm.
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- Place pizza dough on a lightly floured surface, and roll dough out into a 15-inch round. Sprinkle a rimless baking sheet or pizza peel evenly with cornmeal. Place dough round on cornmeal, and spread 1 cup of the warm butter sauce evenly over dough, leaving a 1-inch border. Top evenly with tomato slices and mozzarella. Slide pizza onto preheated pizza stone in oven. Bake in preheated oven just until crust is set and cheese starts to melt, about 5 minutes.
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- To make the white sauce, combine the butter and flour in a small sauce pot. Heat the butter and flour over medium-low heat, while whisking, until it begins to simmer. Simmer and whisk the mixture for about one minute.
- Whisk the milk into the butter and flour mixture. Allow it to come up to a simmer again, whisking often. When it reaches a simmer, it will thicken. Turn off the heat and whisk in the garlic and salt. Set the sauce aside to cool (it will thicken further as it cools).
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