Easy Egg Florentine. This quick and easy recipe for eggs Florentine includes spinach, mushrooms, and cream cheese cooked with eggs and garlic for a simple breakfast. Whether it is for breakfast, lunch or a light, easy supper dish, look no further than Eggs Florentine. This dish is so popular probably because of the delicious combination of a poached egg with fresh, healthy spinach on an English muffin and topped off with a buttery hollandaise (or use ham for Eggs Benedict) topped off with buttery hollandaise. 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.
These easy eggs Florentine are essentially a vegetarian riff on traditional eggs Benedict that swaps a simple béchamel sauce for the rather fussy hollandaise in classic eggs Florentine.
Each perfectly soft-boiled egg is nestled on heap of spinach that's smothered in béchamel, sprinkled with cheese, and broiled just until golden.
Put an oven rack in the center of the oven.
You can have Easy Egg Florentine using 9 ingredients and 9 steps. Here is how you achieve it.
Ingredients of Easy Egg Florentine
- It's 1 tsp of wine vinegar.
- Prepare 3 of large eggs.
- It's 75 g of butter (melted).
- You need of Juice of 1/4 lemon.
- You need 1 of spring fresh dill (chopped).
- It's of Sliced bread.
- You need leaves of Baby spinach.
- It's of Olive oil.
- Prepare of Salt and pepper.
Spray a baking sheet with vegetable oil cooking spray. Arrange the prosciutto in a single layer on the prepared. In a large skillet, saute onions in butter until tender. Divide spinach mixture among ham cups.
Easy Egg Florentine step by step
- Heat olive oil in a pan over medium heat..
- Add spinach and cook 3-4 minutes seasoning with salt and pepper..
- Bring a small saucepan of water to a simmer (barely bubbling), and add vinegar..
- Crack 2 eggs, into a cup and slide gently into water. Poached for 3-4 minutes..
- Place an egg yolk and lemon juice into processor until smooth; add melted butter, making a thick hollandaise sauce. Season with salt and pepper and stir through some chopped dill..
- Toast bread.
- Drain spinach, stir through remaining dill and place on top of toast..
- Place eggs on top of spinach and add sauce..
- Enjoy!.
At your next brunch, try this super-simple take on a classic. All you have to do is layer bread, spinach, and eggs in a muffin tin, then bake until the bread is toasted and the yolks are perfectly runny. In a large bowl, whisk eggs and milk until blended; pour egg mixture over vegetables. Add pepper and nutmeg milk mixture to cup. Make a well in spinach and add egg.