Muffins Florentine Recipes

EASY FLORENTINE EGG CUPS

Steps:

• Preheat oven to 350 degrees. Using a sharp knife, cut off bread crusts. Brush both sides of bread slices with butter. Gently press one slice into each cup of a standard muffin tin. Place 1 tablespoon spinach in each bread cup, then crack an egg into each; season with salt and pepper.
• Bake until whites are set and yolks are still soft, 15 to 20 minutes. Serve.

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.

EASY ENGLISH MUFFINS

Steps:

• Place 1/4 cup flour, yeast, and 1/2 cup water in a mixing bowl. Whisk together and set aside for about 10 minutes to see if thin layer of foam develops to ensure yeast is active. Drizzle in vegetable oil; add salt, egg white, remaining 1 3/4 cup flour, and remaining 1/4 cup warm water. Mix together until dough is very wet and sticky. Cover. Set in a warm spot and let rise until doubled, about 2 hours.
• Pull dough gently from sides of bowl, stirring slightly, and turn out onto a well-floured rolling surface. Work in just enough flour until dough is easily handled and can be cut into 6 pieces, about 1 minute. Cut dough into 6 equal portions. Form a seamless ball of dough, adding a pinch of flour to keep it from sticking. Flatten to make thick disks. Transfer dough onto a lined baking sheet sprinkled generously with cornmeal. Let rise until doubled, about 1 to 1 1/2 hours.
• Add clarified butter to skillet over medium heat. Carefully transfer muffin disks to skillet. Cook in batches to avoid overcrowding. Brown on one side, 5 or 6 minutes. Turn, and brown the other side, 5 or 6 minutes. Continue turning to get muffins evenly browned and cooked through, 7 or 8 minutes total per side. Transfer to a cooking rack and cool completely (this is key as you can't split the muffins unless they are cooled).
• Split cooled muffins with a fork, inserting tines all the way around edges so the 2 sides can be pulled apart. Toast and serve with jam.

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.

FLORENTINE EGGS ON ENGLISH MUFFINS

Steps:

• In small microwavable bowl, mix yogurt, mayonnaise and mustard. Microwave on High 20 to 40 seconds or until warm. Stir; set aside.
• In 10-inch skillet, heat 1 1/2 to 2 inches water to boiling. Reduce heat to medium-low. Break each egg into shallow dish; carefully slide egg into hot water. Quickly spoon hot water over each egg until film forms over yolk. Simmer 3 to 5 minutes or until eggs are desired doneness.
• Meanwhile, spread about 2 tablespoons sauce on each English muffin half. Top each with half of the spinach leaves.
• With slotted spoon, remove eggs from water; place over spinach. Top each with half of remaining sauce; sprinkle with pepper.

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.