Florentine Egg Bake With Mock Hollandaise Sauce Recipes

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EGGS FLORENTINE



Eggs Florentine image

A classic Eggs Florentine recipe made with two poached eggs on a toasted english muffin with spinach and hollandaise sauce.

Provided by Lauren Allen

Categories     Breakfast

Time 30m

Number Of Ingredients 13

4 large eggs
4 English muffins
2 tablespoons white vinegar
2 tablespoons unsalted butter
1/4 cup heavy cream
10 cups baby spinach leaves
salt and pepper (, to taste)
4 tablespoons butter
4 egg yolks
1 tablespoon lime juice
1-2 tablespoons butter
1 tablespoon heavy whipping cream
salt and pepper (, to taste)

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.

Nutrition Facts : Calories 477 kcal, Carbohydrate 30 g, Protein 14 g, Fat 34 g, SaturatedFat 19 g, Cholesterol 300 mg, Sodium 538 mg, Fiber 3 g, Sugar 1 g, ServingSize 1 serving

EGGS FLORENTINE



Eggs Florentine 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.

Provided by Shoga-chan

Categories     Breakfast

Time 25m

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, Fat 28.4, SaturatedFat 10.3, Cholesterol 259.9, Sodium 883.5, Carbohydrate 38.9, Fiber 4.2, Sugar 9.6, Protein 14.8

EGGS FLORENTINE CASSEROLE



Eggs Florentine Casserole image

For our Christmas brunch, I make this variation on a classic eggs Florentine recipe, adding sausage and spinach to make a snappy casserole. Sometimes I mix in fresh peppers or green chiles, so play with it. -Karen Weekley, Washington, West Virginia

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 50m

Yield 12 servings.

Number Of Ingredients 10

1 pound bulk pork sausage
2 tablespoons butter
1 large onion, chopped
1 cup sliced fresh mushrooms
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
12 large eggs
2 cups 2% milk
1 cup shredded Swiss cheese
1 cup shredded sharp cheddar cheese
1/4 teaspoon paprika

Steps:

  • Preheat oven to 350°. In a large skillet, cook sausage over medium heat until no longer pink, 6-8 minutes, breaking into crumbles; drain and transfer to a greased 13x9-in. baking dish., In same skillet, heat butter over medium-high heat. Add onion and mushrooms; cook and stir 3-5 minutes or until tender. Stir in spinach. Spoon vegetable mixture over sausage., In a large bowl, whisk eggs and milk until blended; pour egg mixture over vegetables. Sprinkle with cheeses and paprika. Bake, uncovered, 30-35 minutes or until the center is set and a thermometer inserted in center reads 165°. Let stand 10 minutes before serving.

Nutrition Facts : Calories 271 calories, Fat 20g fat (9g saturated fat), Cholesterol 226mg cholesterol, Sodium 344mg sodium, Carbohydrate 6g carbohydrate (4g sugars, Fiber 1g fiber), Protein 16g protein.

IMPOSSIBLY EASY EGGS FLORENTINE BAKE



Impossibly Easy Eggs Florentine Bake image

If you've ever made eggs Florentine for a crowd-toasting the muffins, buttering the muffins, poaching the eggs, wilting the spinach, making the Hollandaise, prepping the garnish and getting it all assembled and plated and served, while it's still hot-you'll appreciate this Impossibly Easy casserole version. Loaded with the flavorful combination of silky spinach, roasted red peppers, melty mozzarella and nutty Parmesan, and topped with perfectly cooked eggs, chopped fresh tomatoes and rich drizzle of Hollandaise-this easy egg bake delivers on all the luxurious flavor of eggs Florentine, just without the fuss. So, keep the recipe handy for your next brunch, because entertaining should be fun for the entertainer, too!

Provided by By Betty Crocker Kitchens

Categories     Breakfast

Time 1h15m

Yield 8

Number Of Ingredients 11

1 1/4 cups Original Bisquick™ mix
2 cups milk
12 eggs
1 teaspoon salt
1/4 teaspoon ground red pepper (cayenne)
4 cups lightly packed fresh baby spinach
1 cup diced jarred roasted red bell peppers, patted dry (12-oz jar)
2 cups shredded mozzarella cheese (8 oz)
1 cup shredded Parmesan cheese (4 oz)
1 package (1.25 oz) hollandaise sauce mix
1/3 cup diced tomato

Steps:

  • Heat oven to 400°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In large bowl, beat Bisquick™ mix, milk, 4 of the eggs, 3/4 teaspoon of the salt and the red pepper with whisk until blended. Stir in spinach, bell peppers and cheeses. Pour into baking dish.
  • Bake uncovered 25 minutes. Spray bottom of metal 1/4 cup measuring cup or bottom of small (2-inch diameter) glass with cooking spray; carefully make 8 wells in partially baked mixture in baking dish. Crack an egg into each well. Sprinkle with remaining 1/4 teaspoon salt. Bake 12 to 16 minutes longer or just until yolks are set. Cool 5 minutes.
  • Meanwhile, make hollandaise sauce as directed on package. Drizzle 1/2 cup of sauce over top of casserole. Top with tomato. Serve with remaining sauce.

Nutrition Facts : Calories 380, Carbohydrate 25 g, Cholesterol 310 mg, Fat 1/2, Fiber 1 g, Protein 25 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 1130 mg, Sugar 7 g, TransFat 0 g

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