RECIPE FOR EGGS FLORENTINE RECIPES

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

Ingredients

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: HOW TO MAKE IT - TASTE OF HOME

Eggs Florentine Recipe: How to Make It - Taste of Home image

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

Categories Breakfast Brunch

Total Time 30 minutes

Prep Time 5 minutes

Cook Time 25 minutes

Yield 4 servings.

Number Of Ingredients 12

Ingredients

2 tablespoons reduced-fat stick margarine
1 tablespoon all-purpose flour
1/2 teaspoon salt, divided
1-1/4 cups fat-free milk
1 large egg yolk
2 teaspoons lemon juice
1/2 teaspoon grated lemon zest
1/2 pound fresh spinach
1/8 teaspoon pepper
4 large eggs
2 English muffins, split and toasted
Dash paprika

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 until thickened, 1-2 minutes. 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 until wilted and tender, 3-4 minutes., 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, 1 at a time, into a custard cup or saucer. Holding the dish close to the surface of the simmering water, slip the eggs, 1 at a time, into the water. Cook, uncovered, until whites are completely set and yolks begin to thicken, 3-5 minutes. 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, FatContent 10g fat (3g saturated fat), CholesterolContent 267mg cholesterol, SodiumContent 635mg sodium, CarbohydrateContent 21g carbohydrate (0 sugars, FiberContent 2g fiber), ProteinContent 14g protein. Diabetic Exchanges 1 starch

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