Skillet Eggs Florentine Recipes

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EGGS FLORENTINE



Eggs Florentine image

Provided by Giada De Laurentiis

Categories     main-dish

Time 53m

Yield 4 servings

Number Of Ingredients 14

Vegetable oil cooking spray
4 thin slices prosciutto
3 tablespoons olive oil
1 small onion, finely chopped
3 cloves garlic, minced
5 cups (5 ounces) baby spinach
1/4 teaspoon ground nutmeg
3/4 cup heavy cream
2/3 cup grated Pecorino Romano
1 tablespoon kosher salt, plus extra for seasoning
Freshly ground black pepper
1 tablespoon fresh lemon juice
4 eggs, at room temperature
2 beefsteak tomatoes, trimmed and cut into 1-inch thick slices

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.

SKILLET EGGS FLORENTINE



Skillet Eggs Florentine image

Simple and fresh, I think this makes for a nice late breakfast or weekend brunch. I would serve this with English muffins and fresh fruit. Adapted from a recipe from the Canada Egg Marketing Agency.

Provided by PalatablePastime

Categories     Breakfast

Time 20m

Yield 4 serving(s)

Number Of Ingredients 11

2 tablespoons butter
4 ounces sliced fresh mushrooms
1 cup chopped onion
2 garlic cloves, finely chopped
2 tablespoons flour
2 cups skim milk
1 tablespoon Dijon mustard
salt & pepper
10 ounces fresh spinach leaves, cooked, chopped and well-drained
8 eggs
1/3 cup shaved parmesan cheese

Steps:

  • In a large, non-stick skillet, melt butter; sauté mushrooms, onion and garlic over medium heat until golden.
  • Stir in flour and cook for 1 minute.
  • Gradually stir in milk and cook until mixture comes to a boil and thickens, stirring constantly.
  • Stir in mustard and season with salt and pepper.
  • Add spinach. With back of a spoon, make 8 indentations in spinach mixture. Break one egg into each well. Cover and cook on medium-low for 6 to 8 minutes or until egg whites are set.
  • Sprinkle with Parmesan cheese while hot, then serve.

Nutrition Facts : Calories 342.9, Fat 19, SaturatedFat 8.5, Cholesterol 448.1, Sodium 481.8, Carbohydrate 19.3, Fiber 2.7, Sugar 3.5, Protein 24.7

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

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