Easy Eggs Florentine Recipes

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.

Steps:

• Heat oven to 400°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In large bowl, beat Bisquick™ mix, milk, 4 of the eggs, 3/4 teaspoon of the salt and the red pepper with whisk until blended. Stir in spinach, bell peppers and cheeses. Pour into baking dish.
• Bake uncovered 25 minutes. Spray bottom of metal 1/4 cup measuring cup or bottom of small (2-inch diameter) glass with cooking spray; carefully make 8 wells in partially baked mixture in baking dish. Crack an egg into each well. Sprinkle with remaining 1/4 teaspoon salt. Bake 12 to 16 minutes longer or just until yolks are set. Cool 5 minutes.
• Meanwhile, make hollandaise sauce as directed on package. Drizzle 1/2 cup of sauce over top of casserole. Top with tomato. Serve with remaining sauce.

Steps:

• In a large saucepan, melt margarine. Stir in flour and 1/4 teaspoon salt until smooth. Gradually add milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the heat. , Stir a small amount of sauce into egg yolk; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat; stir in lemon juice and zest. Set aside and keep warm., Place spinach in a steamer basket. Sprinkle with pepper and remaining salt. Place in a saucepan over 1 in. of water. Bring to a boil; cover and steam for 3-4 minutes or until wilted and tender., Meanwhile, in a skillet or omelet pan with high sides, bring 2 to 3 in. water to a boil. Reduce heat; simmer gently. Break cold eggs, one at a time, into a custard cup or saucer. Holding the dish close to the surface of the simmering water, slip the eggs, one at a time, into the water. Cook, uncovered, for 3-5 minutes or until whites are completely set and yolks begin to thicken. Lift out of the water with a slotted spoon., Place spinach on each muffin half; top with an egg. Spoon 3 tablespoons sauce over each egg. Sprinkle with paprika. Serve immediately.

Steps:

• Beat eggs, milk, and a pinch of salt together in a bowl.
• Heat olive oil in a skillet over medium heat; cook and stir onion and garlic until onion is softened, 5 to 10 minutes. Add mushrooms, spinach, and cherry tomatoes; cook and stir until spinach is wilted, 3 to 5 minutes.
• Pour egg mixture over vegetable mixture and cook until eggs are still soft and halfway cooked, 2 to 3 minutes. Add mozzarella cheese and Parmesan cheese to egg mixture; cook until eggs are set and cheeses are melted, 3 to 4 more minutes. Season with salt and pepper.

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.

Steps:

• Prepare Hollandaise: Whisk together egg yolks, lemon juice, and pepper in a pan over low heat. Add 1/2 of the butter and continue to whisk until the butter is melted and incorporated. Add remaining butter and salt and whisk until melted. Sprinkle in paprika. Turn heat off and cover with a lid to keep warm.
• Fill a large saucepan with 5 to 8 inches of water and bring to a gentle simmer. Add vinegar and reduce heat to low. Carefully break eggs into the simmering water and cook until whites are firm and the yolks have thickened but are not hard, 3 to 4 minutes. Remove the eggs from the water with a slotted spoon, dab on a kitchen towel to remove excess water, and place onto a warm plate.
• While the eggs are poaching heat ham in a skillet over medium-high heat until warm, 2 to 3 minutes, microwave spinach sprinkled with a little water on a plate for 30 seconds, and toast English muffins.
• Spread butter on toasted muffins. Top each half with a slice of ham, some spinach, and a poached egg. Drizzle with a healthy helping of Hollandaise and serve immediately.

Steps:

• Preheat oven to 350°. In a large skillet, cook sausage over medium heat until no longer pink, 6-8 minutes, breaking into crumbles; drain and transfer to a greased 13x9-in. baking dish., In same skillet, heat butter over medium-high heat. Add onion and mushrooms; cook and stir 3-5 minutes or until tender. Stir in spinach. Spoon vegetable mixture over sausage., In a large bowl, whisk eggs and milk until blended; pour egg mixture over vegetables. Sprinkle with cheeses and paprika. Bake, uncovered, 30-35 minutes or until the center is set and a thermometer inserted in center reads 165°. Let stand 10 minutes before serving.

Steps:

• Place spinach in ramekin.
• Add pepper and nutmeg milk mixture to cup.
• Make a well in spinach and add egg.
• Sprinkle top with parmesan and crumbs.
• Top with paprika.
• Bake at 370 for 15 minutes or until eggs are set.

Steps:

• Heat broiler, with rack set 4 inches from heat. Place bread on a baking sheet, and brush both sides with 2 tablespoons oil. Season with salt and pepper. Broil until golden, 1 to 3 minutes per side; set aside.
• In a large nonstick skillet, heat 1 teaspoon oil over medium. Add scallions and as much spinach as will fit; season with salt and pepper. Cook until wilted, tossing and adding more spinach as room becomes available, 2 to 3 minutes. Drain off excess liquid; mix in goat cheese. Transfer to a bowl; cover to keep warm. Set aside.
• Wipe out skillet; heat remaining 2 teaspoons oil over medium. Gently crack eggs into skillet; season with salt and pepper. Cook until whites are almost set, about 1 minute. Cover, and remove from heat; let stand until whites are set but yolks are still soft, about 3 minutes.
• Top each piece of toast with spinach mixture and 1 egg; serve immediately.