EGGS FLORENTINE RECIPE RECIPES

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FLORENTINE EGGS RECIPE | ALLRECIPES



Florentine Eggs Recipe | Allrecipes image

A wonderful way to spruce up eggs using spinach, mushrooms, tomatoes, and mozzarella cheese.

Provided by MIDWESTCINCY

Categories     Breakfast and Brunch    Eggs    Scrambled

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield 2 servings

Number Of Ingredients 11

6 large eggs
1 tablespoon milk
salt and ground black pepper to taste
3 tablespoons olive oil
1 tablespoon sliced onion, or to taste
1 clove garlic, minced
½ cup sliced baby bella mushrooms
½ cup fresh spinach, or to taste
4 cherry tomatoes, sliced
2 tablespoons shredded mozzarella cheese, or to taste
2 tablespoons grated Parmesan cheese, or to taste

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, CarbohydrateContent 5.5 g, CholesterolContent 567.5 mg, FatContent 38.1 g, FiberContent 0.9 g, ProteinContent 24.2 g, SaturatedFatContent 9.2 g, SodiumContent 344.3 mg, SugarContent 2.3 g

EGGS FLORENTINE RECIPE - FOOD.COM



Eggs Florentine Recipe - Food.com image

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.

Total Time 25 minutes

Prep Time 10 minutes

Cook Time 15 minutes

Yield 4 serving(s)

Number Of Ingredients 8

1 lb spinach, washed and stems removed
4 eggs
1/2 cup mayonnaise
2 tablespoons Dijon mustard
2 -3 tablespoons lemon juice
1 teaspoon butter
4 plain croissants
1 tomatoes, sliced (optional)

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, FatContent 28.4, SaturatedFatContent 10.3, CholesterolContent 259.9, SodiumContent 883.5, CarbohydrateContent 38.9, FiberContent 4.2, SugarContent 9.6, ProteinContent 14.8

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