EGG FLORENTINE BREAKFAST SANDWICH
Skip the drive-through. This egg sandwich is fresh, wholesome, and a cinch to make. Fast food, indeed.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Number Of Ingredients 9
Steps:
- In a small saucepan, melt butter over medium. Whisk in flour and cook until bubbling, about 20 seconds, then whisk in milk, mustard, and 1 tablespoon water. Cook, whisking, until mixture is thickened and smooth, 1 minute. Add spinach and cook, stirring, until spinach is wilted and coated, 1 to 2 minutes. Season with salt and pepper and spoon onto bottom half of English muffin.
- In a small nonstick skillet, cook bacon over medium until crisp and golden brown at edge, about 3 minutes, flipping once. Place bacon on top of spinach mixture. Return pan to heat and add egg. Cook until white is set but yolk is still runny, 2 to 3 minutes. Season to taste with salt and pepper and place on top of bacon. Sandwich with muffin top and serve immediately.
Nutrition Facts : Calories 331 g, Fat 13 g, Fiber 3 g, Protein 20 g, SaturatedFat 5 g
EGGS FLORENTINE CASSEROLE
For our Christmas brunch, I make this variation on a classic eggs Florentine recipe, adding sausage and spinach to make a snappy casserole. Sometimes I mix in fresh peppers or green chiles, so play with it. -Karen Weekley, Washington, West Virginia
Provided by Taste of Home
Time 50m
Yield 12 servings.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 271 calories, Fat 20g fat (9g saturated fat), Cholesterol 226mg cholesterol, Sodium 344mg sodium, Carbohydrate 6g carbohydrate (4g sugars, Fiber 1g fiber), Protein 16g protein.
EGG SANDWICH
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Number Of Ingredients 5
Steps:
- Place cheese in freezer until well chilled, about 10 minutes. Meanwhile, place bacon in a large skillet over medium-high heat; cook until crisp. Transfer to a plate lined with paper towels to drain.
- Remove cheese from freezer, cut two slices, and grate remaining cheese on the largest holes of a box grater; set aside.
- Place English muffin split-side down in skillet; cook until toasted. Turn and top both sides with sliced cheese. Reduce heat and cook until cheese is melted. Remove from heat and set aside. Top one half with with bacon.
- Crack egg into bacon fat and season with salt and pepper. Fry egg until the white is set; turn and top egg with grated cheese. Continue cooking until yolk has reached desired degree of doneness.
- Carefully place egg on top of bacon. Sandwich with remaining muffin half; serve immediately.
EGGS FLORENTINE SANDWICH
Create a bistro-style sensation with our Eggs Florentine Sandwich recipe. Baby spinach leaves are the secret to our delightful Eggs Florentine Sandwich.
Provided by My Food and Family
Categories Breakfast Eggs
Time 10m
Yield 1 serving
Number Of Ingredients 6
Steps:
- Melt butter in small skillet on medium heat.
- Add egg; cook 3 min. on each side or until white is completely set and yolk is cooked to desired doneness. Sprinkle with pepper.
- Fill muffin halves with spinach, egg and cheese.
Nutrition Facts : Calories 280, Fat 12 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 205 mg, Sodium 330 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 15 g
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