EGGS BENEDICT FLORENTINE RECIPE RECIPES

EGGS BENEDICT FLORENTINE RECIPE | MYRECIPES

Eggs Benedict Florentine Recipe | MyRecipes image

Early mornings are easier with Eggs Benedict Florentine on the menu for breakfast. Gently poached eggs sit atop sauteed spinach and toasted sourdough bread, and then drizzled with a homemade hollandaise sauce. Eggs Benedict Florentine are just one of the many recipes featured in the CarbLovers Diet Cookbook.

Provided by Ellen Kunes and Frances Largeman-Roth, RD

Yield Makes 4 servings (serving size: 1 slice bread, 1/2 cup spinach, 1 tablespoon hollandaise, 1 egg)

Number Of Ingredients 12

Ingredients

1 teaspoon olive oil
1 (5-ounce) container spinach
¼ teaspoon salt
? teaspoon pepper
¼ teaspoon ground nutmeg
4 slices (about 1 ounce each) sourdough bread, toasted
1 teaspoon white vinegar
5 large eggs
3 tablespoons light mayonnaise
1 tablespoon lemon juice
2 teaspoons water
1 tablespoon butter, melted

Steps:

Heat olive oil in a large skillet over medium-high heat; sauté spinach for 3 minutes until wilted. Season with salt, pepper, and nutmeg. Arrange toasted sourdough bread on 4 plates; divide spinach among toast slices and set aside. Bring a high-sided skillet filled with 2 inches of water to a simmer; add vinegar. Working one at a time, break each eggs into a ramekin and slide into simmering water. Gently poach 3 minutes; remove with a slotted spoon. Place 1 egg on top of each spinach toast (reserve last egg). In a blender, combine yolk from remaining poached egg (discard white) with mayonnaise, lemon juice, and water; blend until smooth. Add melted butter; blend to combine. Spoon hollandaise over eggs and serve immediately.

Nutrition Facts : Calories 256 calories, CarbohydrateContent 21 g, CholesterolContent 251 mg, FatContent 14.3 g, FiberContent 2 g, ProteinContent 11 g, SaturatedFatContent 4.7 g, SodiumContent 471 mg

FLORENTINE EGGS BENEDICT RECIPE - FOOD.COM

Florentine Eggs Benedict Recipe - Food.com image

This version of the popular eggs benedict has been adapted to the microwave oven and is more healthful than the original versions.

Total Time 30 minutes

Prep Time 20 minutes

Cook Time 10 minutes

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

1 cup water
4 eggs
1/3 cup plain fat-free yogurt
3 tablespoons light mayonnaise or 3 tablespoons salad dressing
2 teaspoons cornstarch
1 teaspoon prepared mustard
1 dash ground red pepper
1/4 cup skim milk
salt
pepper
French bread or English muffin
1 large tomatoes, sliced
12 large spinach leaves, stems removed
2 ounces smoked turkey or 2 ounces chicken, very thinly sliced

Steps:

for eggs, place water in a 1 quart microwave-safe casserole.
Microwave, uncovered, on high for 2 or 3 minutes or until boiling.
Gently break eggs into water. Prick each yold and white. Cover with waxed paper; cook on high for 2 minutes. Let eggs stand, covered, while preparing sauce.
For sauce, in a 1 quart microwave-safe bowl, stir together yogurt, mayonnaise dressing, cornstarch, mustard, and red pepper; stir in milk.
Cook uncovered, on hight for 2 or 3 minutes or until slightly thickened and bubbly, stirring after every minute.
Season to taste with salt and pepper. cover; set aside.
Arrange bread slices or muffin halves on a large microwave-safe plate.
Top each with one slice of tomato, 3 spinich leaves, and 1/4 of the turkey.
With a slotted spoon, remove eggs from water; place on top of the turkey slices.
Spoon some sauce over each serving.
Cook, uncovered, on high, for 1 or 2 minutes or just until heated through.

Nutrition Facts : Calories 164.3, FatContent 9.3, SaturatedFatContent 2.3, CholesterolContent 222.1, SodiumContent 356, CarbohydrateContent 8.3, FiberContent 1.3, SugarContent 4, ProteinContent 11.9

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