Egg Topped Muffins Florentine Recipes

EGG-TOPPED MUFFINS FLORENTINE

Steps:

• In 1-quart saucepan, mix all sauce ingredients. Cook over medium heat, stirring frequently, until warm. Cover; keep warm.
• In 12-inch skillet, heat 1 inch of water to boiling; reduce to simmering. Break each egg, one at a time, into custard cup or saucer. Holding dish close to water's surface, carefully slip egg into water. Cook 3 to 4 minutes or until whites are firm, not runny. Remove eggs with slotted spoon. Meanwhile, cook spinach as directed on package.
• On microwavable plate, place Canadian bacon. Cover loosely; microwave on High about 1 minute or until hot.
• For each serving, place 1 English muffin half on serving plate. Top each muffin half with 1 slice bacon, about 2 tablespoons creamed spinach, 1 poached egg and 1 heaping tablespoon sauce.

EGGS FLORENTINE MADE EASY

Steps:

• Gather the ingredients.
• First, prepare the spinach. Heat up a pan large enough to hold all the spinach.
• When it is very hot, add a splash of olive oil and throw in the spinach. Turn it over using tongs for 1 to 2 minutes until wilted. Do not overcook the spinach or it will become slimy.
• Tip the spinach into a colander and press out any excess liquid with the back of a spoon. Return the spinach to the pan and divide into four portions. Keep warm by covering with a lid or a tea towel. Preheat the grill.
• To poach the eggs, bring a pan of water to the boil and add the vinegar. When simmering, gently crack the eggs and slip them into the water without breaking the yolks. Poach the eggs for about 3 minutes or until the whites are set, but the yolks are still soft.
• Meanwhile, split the muffins and toast them on both sides on the grill. Butter lightly and place onto warmed plates.
• Put a portion of spinach on each muffin half and keep warm under the grill.
• When the eggs are done, lift them out with a slotted spoon and pat dry with kitchen paper. Place one on each muffin half and spoon 1 to 2 tablespoons of hollandaise and grated nutmeg over top and. Serve immediately.
• Enjoy!

EGGS FLORENTINE

Steps:

• Melt butter. Melt butter in a small sauce pan.
• Beat egg yolks. In a separate bowl, beat the egg yolks. Add in the lime juice, heavy cream, and salt and pepper.
• Tempur the eggs. Next you need to tempur the eggs by adding a small amount of the hot butter to the egg mixture. Stir it well and repeat this process, slowly adding one spoonful of hot butter to the egg mixture. We do this to avoid curdling the eggs.
• Return to saucepan. Finally, add the whole mixture back to the saucepan and cook it for a few more seconds.
• Heat water. Fill the pot with about 3 inches of water. Heat the water until it starts to steam and bubble (just before boiling point).
• Add vinegar. Add a splash of vinegar to the water (this helps the egg stay together once it is in the water).
• Crack egg. Crack one egg in a small dish (I like to use a small measuring cup).
• Whirlpool. Next, create a gentle whirlpool in the water by taking a large spoon and circling it around in the water. Poor your egg into the center of the swirl.
• Cook. While it's cooking, make sure to watch the water temperature. You never want the water to boil, so if it gets too hot, you may need to turn down the heat. It should stay just below boing point. How log you cook your poached egg depends on personal preference. I like to cook it for 3-4 minutes for a slightly runny yolk. Remove the poached egg with a slotted spoon!
• In a large skillet, melt the butter over low heat. Once melted, pour in the heavy cream, and let the mixture simmer for a couple minutes until is starts to thicken slightly.
• Add baby spinach leaves and cook them for 2 to 3 minutes or until the leaves are wilted. Remove from heat and season with a dash of salt and pepper.
• Toast the english muffin and lightly butter it. Layer spinach on top of the english muffin and place egg on top of spinach. Top with hollandaise sauce.

MUFFINS FLORENTINE

Steps:

• In medium pan, heat butter. Add spinach, cook, stirring, until just wilted; drain liquid from pan.
• To pan, add cream, mustard and parsley, stirring over heat until combined.
• Split muffins in half and toast.
• Poach eggs until cooked as desired.
• Top each muffin half with some of the spinach mixture and an egg, sprinkling with paprika.

EGGS FLORENTINE

Steps:

• Prepare and Make the Hollandaise Sauce
• Once the Sauce has been made, poach the eggs by adding 1 tbsp of vinegar to a pan of water set over a medium heat.
• As the water begins to simmer, crack the eggs, one at a time into a small cup, swirl the water, and drop the eggs in one by one and poach for 3 minutes.
• Meanwhile, toast the muffins and while the muffins are toasting, sauté the spinach in a frying pan with a small knob of butter until it is just wilting. Should take only 2/3 minutes
• By which time your eggs will be poached
• Drain the spinach well and arrange over the muffins.
• Top each muffin with a poached egg.
• Gently spoon the Hollandaise Sauce over the eggs to serve

EGGS FLORENTINE ON AN ENGLISH MUFFIN

Steps:

• Combine egg whites, water, salt, and pepper in a small bowl and set aside. Do not whisk or beat egg whites.
• Heat a medium nonstick saute pan over medium-high heat and lightly coat with nonstick spray. Add red onion and saute until soft, 1-2 minutes. Stir in spinach and continue cooking until spinach wilts, 1-2 minutes.
• Add egg-white mixture and cook until egg whites are opaque, about 3 minutes; using a large spatula, flip over and cook until other side is done, 1-2 minutes. Push eggs and vegetables with spatula to middle of pan and turn off heat. Place Weight Watchers Cheese Singles over eggs until melted, 1-2 minutes. Using spatula, divide and scoop equal amounts egg-and-vegetable mixture onto each English muffin half.