Oeufs A La Florence Eggs Florentine Recipes

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EGGS FLORENTINE



Eggs Florentine image

This is a basic and elegant recipe for eggs Florentine. Make sure not to overcook it!

Provided by Kel Kel

Categories     100+ Breakfast and Brunch Recipes     Eggs     Omelet Recipes

Time 20m

Yield 3

Number Of Ingredients 7

2 tablespoons butter
½ cup mushrooms, sliced
2 cloves garlic, minced
½ (10 ounce) package fresh spinach
6 large eggs, slightly beaten
salt and ground black pepper to taste
3 tablespoons cream cheese, cut into small pieces

Steps:

  • Melt butter in a large skillet over medium heat; cook and stir mushrooms and garlic until garlic is fragrant, about 1 minute. Add spinach to mushroom mixture and cook until spinach is wilted, 2 to 3 minutes.
  • Stir eggs into mushroom-spinach mixture; season with salt and pepper. Cook, without stirring, until eggs start to firm; flip. Sprinkle cream cheese over egg mixture and cook until cream cheese starts to soften, about 5 minutes.

Nutrition Facts : Calories 278.9 calories, Carbohydrate 4.1 g, Cholesterol 408.3 mg, Fat 22.9 g, Fiber 1.2 g, Protein 15.7 g, SaturatedFat 11.2 g, Sodium 276 mg, Sugar 1.3 g

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

OEUFS A LA FLORENCE - EGGS FLORENTINE



Oeufs a La Florence - Eggs Florentine image

A delicious, from-scratch classic from the Creole chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Cooking time approximate.

Provided by Molly53

Categories     Spinach

Time 30m

Yield 6 serving(s)

Number Of Ingredients 6

2 quarts spinach
4 tablespoons butter
1/2 teaspoon pepper
1 teaspoon salt
6 eggs
1/2 cup tomato sauce

Steps:

  • Wash spinach; cook, drain and add butter and seasonings.
  • Spread in a shallow baking dish and place eggs on top at equal intervals.
  • Bake in preheated oven at 350F until eggs are set.
  • Serve with tomato sauce.

Nutrition Facts : Calories 157.6, Fat 12.9, SaturatedFat 6.5, Cholesterol 231.8, Sodium 650.8, Carbohydrate 3.5, Fiber 1.2, Sugar 1.4, Protein 7.8

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