Ellipsis Eggs Florentine Recipes

EGGS FLORENTINE CASSEROLE

Steps:

• Melt the butter in a large skillet over medium-high heat. Add half of the spinach and cook until wilted, about 2 minutes. Add the remaining spinach, the nutmeg, 1 teaspoon salt and a few grinds of pepper. Cook until all of the spinach wilts, about 3 more minutes. Drain the spinach in a colander and let cool, then squeeze out the excess moisture. Chop the spinach.
• Butter a 9-by-13-inch baking dish. Whisk the eggs, milk, lemon zest, 1 teaspoon salt and a few grinds of pepper in a large bowl. Arrange half of the English muffin pieces in the prepared baking dish. Top with half each of the spinach, scallions and cheese. Top with the remaining English muffin pieces, spinach, scallions and cheese. Pour the egg mixture onto the casserole, then press down on the English muffins to submerge them. Cover with foil and refrigerate 3 hours or overnight.
• Remove the casserole from the refrigerator 30 minutes before baking. Preheat the oven to 375 degrees F. Bake the casserole, covered, until just set, about 25 minutes. Uncover and bake until the top is lightly browned, about 20 more minutes. Let cool 10 minutes before serving. Serve with creme fraiche.

ELLIPSIS EGGS FLORENTINE

Steps:

• For the Ellipsis hollandaise: Whisk egg yolks over double boiler to a ribbon stage then remove from heat. Whisking vigorously, slowly add warm clarified butter. Add lemon juice, salt, and pepper to taste.
• For the Ellipsis gallette: In a 9-inch casserole dish, layer potato and onion slices seasoning each with salt and pepper. Pour cream over entire dish and bake at 400 degrees for approximately 30 minutes. Top with Gruyere.
• For the Poached eggs: Bring water to a boil and add vinegar. Reduce heat to medium then drop 1 egg in at a time. Cook until eggs are firm, yet runny on the inside.
• Cut gallette into serving pieces. Chiffonade enough spinach to form a nest on each gallette, place 2 poached eggs atop spinach and pour the hollandaise on top of the completed dish.

EGGS FLORENTINE

Steps:

• Put an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Spray a baking sheet with vegetable oil cooking spray.
• Arrange the prosciutto in a single layer on the prepared baking sheet and bake until crispy, about 6 to 8 minutes. Remove from the oven and cool completely before crumbling into small pieces.
• In a medium skillet, heat the olive oil over medium-high heat. Add the onion and cook, stirring frequently, until soft, about 5 minutes. Add the garlic and cook until fragrant, about 30 seconds. Add the spinach and nutmeg and cook until the spinach has wilted, about 1 to 2 minutes. Stir in the heavy cream and bring the mixture to a simmer. Cook, stirring occasionally, until the mixture thickens slightly, about 5 minutes. Remove the pan from the heat and stir in the cheese. Season with salt and pepper, to taste.
• Fill a small saucepan with 3 inches of water. Add 1 tablespoon salt and the lemon juice. Bring the water to a simmer over medium heat. Crack an egg in a small bowl, taking care not to break the yolk. Slowly slide the egg into the water. Using a wooden spoon, carefully stir the water around the egg. Cook for 2 to 2 1/2 minutes until the white has set and the yolk is still soft. Using a slotted spoon, remove the egg from the water and drain on paper towels. Repeat with the remaining eggs.
• To serve, place a tomato slice on each salad plate and season with salt and pepper. Spoon 1/4 of the spinach sauce over the tomato slice. Top with a poached egg and sprinkle with the crumbled prosciutto. Serve warm.
• Cook's Note: The poached eggs can be made ahead of time if stored in water and refrigerated. Reheat by placing in simmering water for 30 seconds.

EGGS FLORENTINE

Steps:

• Fill a skillet with 2 inches of water, add salt, then simmer.
• Meanwhile, cook onion in butter in a non-stick skillet until soft; add spinach, cream cheese and milk, cook until creamy, add salt and pepper, keep warm.
• Toast Bread.
• Break 4 eggs at a time into simmering water; cook 1 minute,loosen from bottom of pan with a spatula; poach for 3 to 5 minutes, to desired doness; remove with slotted spoon.
• Top toast with spinach mixture, followed by 2 eggs, repeat proccess until all servings are completed.

POACHED EGGS FLORENTINE

Steps:

• CHEESE SAUCE: Mix the cornstarch to a paste with about a 1/4 cup of the milk. Pour the remaining milk and butter into a nonstick saucepan and bring to a boil. Reduce to simmer.
• Stir the boiling milk into the cornstarch mixture, then pour back into the pan. Bring to a boil, stirring. Once it has thickened, simmer for 2 minutes.
• Remove from the heat, stir in the Gruyère cheese, salt, pepper, and optional nutmeg. Cover the surface of the sauce with parchment paper to prevent a skin from forming and set aside in a warm place.
• SPINACH: Heat the oil in a large saucepan. Add the green onion (or leeks) and saute' for about 3 minutes, until they begin to soften.
• Add the spinach and stir over medium heat for 2-3 minutes until the spinach has wilted and the leeks are tender.
• Drain the vegetables in a sieve or fine mesh strainer, pressing down with the back of a spoon to remove any excess moisture. Return to the pan and season with dill, salt, and pepper. Cover and keep warm.
• EGGS: half-fill a medium sized frying pan with water and bring to a simmer. Add the vinegar. Break in the eggs, and cook gently for 3-4 minutes, spooning the hot water over the yolks. Lift out the eggs with a slotted spoon and drain on paper towel.
• Preheat the broiler. Place the whole wheat toast slices onto a parchment lined baking sheet. Spread the leek and spinach mixture evenly over each toast. Make a hollow in each spinach mixture using the back of a spoon and place a poached egg in each hollow.
• Spoon the cheese sauce over the eggs. Lightly dust with paprika, then place the dish under the broiler. Broil until just lightly browned.

EGGS FLORENTINE

Steps:

• Cook the spinach according to package directions; drain well.
• Sprinkle the cheddar cheese in the bottom of a buttered 13 x 9 x 2 inch baking dish; spread the spinach evenly over the cheese.
• Cook the sausage in a skillet over medium heat until browned, stirring to crumble the meat; drain and sprinkle over the spinach.
• Saute mushrooms and green onions in butter in a large skillet until tender. Sprinkle the sauteed veggies over the sausage.
• Combine the eggs and cream, beating with a wire whisk until blended. Pour the egg mixture over the vegetable mixture. Top evenly with Swiss cheese; sprinkle with paprika. Bake, uncovered, at 350 degrees for 40 to 45 minutes or until set.

EGGS FLORENTINE

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.

SOUTH BEACH EGGS FLORENTINE

Steps:

• Bring about an inch of water to boil in a saute pan. Add vinegar. Turn down to a simmer. Carefully break eggs into a small bowl and slide into the pan. The vinegar will help the whites come together. Simmer for 3 minutes using a spoon to pot water over top of eggs. Take 2 thick slices of tomato and put on plate. Salt and pepper to taste. Slice ham in half and put on top of tomato slices. Add a handful of fresh baby spinach to the top of the ham. When eggs are ready take out of the pan with a slotted spoon and place on top of spinach. Salt and pepper again to taste and enjoy!