Muffins Florentine Recipes

EGG-TOPPED MUFFINS FLORENTINE

Italian-inspired breakfast ready in 30 minutes! Enjoy these scrumptious egg topped muffins - a hearty meal!

Provided by By Betty Crocker Kitchens

Categories Side Dish

Time 30m

Yield 6

Number Of Ingredients 12

Egg-Topped Muffins Florentine image

Steps:

In 1-quart saucepan, mix all sauce ingredients. Cook over medium heat, stirring frequently, until warm. Cover; keep warm.
In 12-inch skillet, heat 1 inch of water to boiling; reduce to simmering. Break each egg, one at a time, into custard cup or saucer. Holding dish close to water's surface, carefully slip egg into water. Cook 3 to 4 minutes or until whites are firm, not runny. Remove eggs with slotted spoon. Meanwhile, cook spinach as directed on package.
On microwavable plate, place Canadian bacon. Cover loosely; microwave on High about 1 minute or until hot.
For each serving, place 1 English muffin half on serving plate. Top each muffin half with 1 slice bacon, about 2 tablespoons creamed spinach, 1 poached egg and 1 heaping tablespoon sauce.

Nutrition Facts : Calories 250, Carbohydrate 19 g, Cholesterol 230 mg, Fat 1, Fiber 1 g, Protein 14 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 720 mg, Sugar 7 g, TransFat 0 g

Ingredients

1/4 cup reduced-fat mayonnaise or salad dressing
1/4 cup reduced-fat sour cream
2 tablespoons fat-free (skim) milk
1 teaspoon lemon juice
1 teaspoon butter or margarine
1/2 teaspoon yellow mustard
1/4 teaspoon grated lemon peel
Dash to 1/8 teaspoon ground red pepper (cayenne)
6 eggs
1 box (10 oz) frozen creamed spinach
6 slices (1/2 oz each) Canadian-style bacon
3 English muffins, split, toasted

EASY FLORENTINE EGG CUPS

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.

Provided by Martha Stewart

Categories Food & Cooking Breakfast & Brunch Recipes

Time 35m

Yield Makes 12

Number Of Ingredients 5

Easy Florentine Egg Cups image

Steps:

Preheat oven to 350 degrees. Using a sharp knife, cut off bread crusts. Brush both sides of bread slices with butter. Gently press one slice into each cup of a standard muffin tin. Place 1 tablespoon spinach in each bread cup, then crack an egg into each; season with salt and pepper.
Bake until whites are set and yolks are still soft, 15 to 20 minutes. Serve.

Ingredients

12 slices white sandwich bread
Melted unsalted butter, for brushing
1/2 cup frozen chopped spinach, thawed, drained, and squeezed dry
12 large eggs
Kosher salt and freshly ground pepper

FLORENTINE EGGS ON ENGLISH MUFFINS

No need to wait 'til the weekend to make a special breakfast or brunch for two-this takes just 15 minutes!

Provided by Betty Crocker Kitchens

Categories Side Dish

Time 15m

Yield 2

Number Of Ingredients 7

Florentine Eggs on English Muffins image

Steps:

In small microwavable bowl, mix yogurt, mayonnaise and mustard. Microwave on High 20 to 40 seconds or until warm. Stir; set aside.
In 10-inch skillet, heat 1 1/2 to 2 inches water to boiling. Reduce heat to medium-low. Break each egg into shallow dish; carefully slide egg into hot water. Quickly spoon hot water over each egg until film forms over yolk. Simmer 3 to 5 minutes or until eggs are desired doneness.
Meanwhile, spread about 2 tablespoons sauce on each English muffin half. Top each with half of the spinach leaves.
With slotted spoon, remove eggs from water; place over spinach. Top each with half of remaining sauce; sprinkle with pepper.

Nutrition Facts : Calories 190, Carbohydrate 17 g, Cholesterol 215 mg, Fat 1/2, Fiber 1 g, Protein 11 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 300 mg, Sugar 7 g

Ingredients

1/4 cup Yoplait® Original plain yogurt (from 6-oz container)
1 tablespoon light mayonnaise
1/2 teaspoon Dijon mustard
2 eggs
1 English muffin, split, toasted
1/2 cup fresh baby spinach leaves
Dash pepper