PREPARED EGGS 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     Scrambled Eggs

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

HOW TO MAKE SAUCE FOR EGGS BENEDICT | HOLLANDAISE SAUCE ...



How to Make Sauce for Eggs Benedict | Hollandaise Sauce ... image

Hollandaise sauce is easy with this foolproof brunch recipe from Tyler Florence on Food Network; the trick is to use a wire whisk and a clean bowl.

Provided by Tyler Florence

Categories     condiment

Total Time 20 minutes

Prep Time 10 minutes

Cook Time 10 minutes

Yield 1 cup

Number Of Ingredients 12

4 egg yolks
1 tablespoon freshly squeezed lemon juice
1/2 cup unsalted butter, melted (1 stick)
Pinch cayenne
Pinch salt
8 slices Canadian bacon
4 English muffins, split
2 teaspoons white vinegar
8 eggs
Salt and pepper, to taste
Hollandaise Sauce, recipe above
Fresh chopped parsley, for garnish

Steps:

  • Vigorously whisk the egg yolks and lemon juice together in a stainless steel bowl and until the mixture is thickened and doubled in volume. Place the bowl over a saucepan containing barely simmering water (or use a double boiler,) the water should not touch the bottom of the bowl. Continue to whisk rapidly. Be careful not to let the eggs get too hot or they will scramble. Slowly drizzle in the melted butter and continue to whisk until the sauce is thickened and doubled in volume. Remove from heat, whisk in cayenne and salt. Cover and place in a warm spot until ready to use for the eggs benedict. If the sauce gets too thick, whisk in a few drops of warm water before serving.
  • Brown the bacon in a medium skillet and toast the English muffins, cut sides up, on a baking sheet under the broiler. Fill a 10-inch nonstick skillet half full of water. Add white vinegar to the cooking water. This will make the egg white cook faster so it does not spread. Bring to a slow boil. Gently break 1 of the eggs into the water taking care not to break it. Repeat with remaining eggs. Reduce the heat to a gentle simmer. Cook 3 1/2 minutes until the egg white is set and yolk remains soft. Remove with a slotted spoon, allowing the egg to drain. To assemble: Lay a slice of Canadian bacon on top of each muffin half, followed by a poached egg. Season with salt and pepper. Spoon hollandaise sauce over the eggs. Garnish with chopped parsley. 
  • Yield: 4 servings

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