Best 13 Baked Eggs Florentine Recipes

EGGS FLORENTINE

Steps:

• Melt butter. Melt butter in a small sauce pan.
• Beat egg yolks. In a separate bowl, beat the egg yolks. Add in the lime juice, heavy cream, and salt and pepper.
• Tempur the eggs. Next you need to tempur the eggs by adding a small amount of the hot butter to the egg mixture. Stir it well and repeat this process, slowly adding one spoonful of hot butter to the egg mixture. We do this to avoid curdling the eggs.
• Return to saucepan. Finally, add the whole mixture back to the saucepan and cook it for a few more seconds.
• Heat water. Fill the pot with about 3 inches of water. Heat the water until it starts to steam and bubble (just before boiling point).
• Add vinegar. Add a splash of vinegar to the water (this helps the egg stay together once it is in the water).
• Crack egg. Crack one egg in a small dish (I like to use a small measuring cup).
• Whirlpool. Next, create a gentle whirlpool in the water by taking a large spoon and circling it around in the water. Poor your egg into the center of the swirl.
• Cook. While it's cooking, make sure to watch the water temperature. You never want the water to boil, so if it gets too hot, you may need to turn down the heat. It should stay just below boing point. How log you cook your poached egg depends on personal preference. I like to cook it for 3-4 minutes for a slightly runny yolk. Remove the poached egg with a slotted spoon!
• In a large skillet, melt the butter over low heat. Once melted, pour in the heavy cream, and let the mixture simmer for a couple minutes until is starts to thicken slightly.
• Add baby spinach leaves and cook them for 2 to 3 minutes or until the leaves are wilted. Remove from heat and season with a dash of salt and pepper.
• Toast the english muffin and lightly butter it. Layer spinach on top of the english muffin and place egg on top of spinach. Top with hollandaise sauce.

EGGS FLORENTINE CASSEROLE

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.

IMPOSSIBLY EASY EGGS FLORENTINE BAKE

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.

EASY FLORENTINE EGG CUPS

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.

BAKED EGGS FLORENTINE

Steps:

• 1. Preheat oven to 350°F. Spray two 10-ounce oven-proof ramekins or custard cups with non-stick cooking spray; set aside.
• 2. In a 9-inch skillet, melt margarine. Add spinach and cook over high heat, stirring frequently, until spinach is heated through, about 2 to 3 minutes.
• 3. Transfer cooked spinach to a medium-size mixing bowl. Add ricotta cheese, 2 teaspoons parmesan cheese, garlic, thyme, salt, pepper, and nutmeg. Mix well.
• 4. Spoon half of the spinach mixture into each of the prepared ramekins. Using the back of a spoon, make an indentation in the center of each portion. Being careful not to break the yolk, break 1 egg into a small dish, and then slide it into the one of the indentations; repeat with remaining egg. Pour 1 teaspoon half-and-half over each egg, then sprinkle each with remaining 1/2 teaspoon parmesan cheese.
• 5. Place ramekins in preheated oven (350°), and bake 8 to 10 minutes or until eggs are set. Serve immediately.

EGGS FLORENTINE MADE EASY

Steps:

• Gather the ingredients.
• First, prepare the spinach. Heat up a pan large enough to hold all the spinach.
• When it is very hot, add a splash of olive oil and throw in the spinach. Turn it over using tongs for 1 to 2 minutes until wilted. Do not overcook the spinach or it will become slimy.
• Tip the spinach into a colander and press out any excess liquid with the back of a spoon. Return the spinach to the pan and divide into four portions. Keep warm by covering with a lid or a tea towel. Preheat the grill.
• To poach the eggs, bring a pan of water to the boil and add the vinegar. When simmering, gently crack the eggs and slip them into the water without breaking the yolks. Poach the eggs for about 3 minutes or until the whites are set, but the yolks are still soft.
• Meanwhile, split the muffins and toast them on both sides on the grill. Butter lightly and place onto warmed plates.
• Put a portion of spinach on each muffin half and keep warm under the grill.
• When the eggs are done, lift them out with a slotted spoon and pat dry with kitchen paper. Place one on each muffin half and spoon 1 to 2 tablespoons of hollandaise and grated nutmeg over top and. Serve immediately.
• Enjoy!

EGGS FLORENTINE

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.

OPEN-FACED EGGS FLORENTINE

Steps:

• Preheat the oven to 400 degrees F.
• In a bowl, combine the ricotta and Parmesan. Place the bread slices on a baking sheet and spread with the softened butter and equal amounts cheese mixture. Bake until the cheese is bubbly and the bread is crisp, 8 to 10 minutes.
• While bread is baking, fry the eggs sunny-side up.
• Top each bread slice with some steamed spinach and a fried egg. Sprinkle with salt and pepper. Serve.

KETO BAKED EGGS FLORENTINE

Steps:

• Bring a medium pot of salted water to a boil. Fill a large bowl with ice and water.
• Add the spinach to the boiling water, stir to wilt for a few seconds and use a slotted spoon to transfer the spinach to the ice water bath. Drain the water from the spinach and transfer to a clean kitchen towel, twisting to wring out all the moisture. Separate the clumps as much as possible and set aside.
• Preheat the oven to 400 degrees F.
• Place a medium skillet over medium-high heat and add the butter. When the butter has melted, add the shallots and cook, stirring, until soft and browned slightly, about 2 minutes. Add the garlic and ham and cook 1 minute more. Add the cream and whisk in the mustard, nutmeg, a pinch of salt and a few grinds of pepper. Bring to a simmer, then whisk in the Parmesan. Simmer until thickened slightly, 2 to 3 minutes, then stir in the spinach and turn off the heat.
• Put four 8-ounce ramekins on a baking sheet and divide the cream sauce among them. Use a spoon to push some of the filling to the edges and make some room in the middle. Crack an egg into the center of each ramekin and sprinkle the top of each egg with salt and pepper. Top each ramekin with 1 tablespoon shredded mozzarella.
• Bake until the yolks are cooked to your desired doneness and the tops are bubbling and starting to brown, 15 to 20 minutes. Sprinkle with parsley and serve.

BAKED EGGS FLORENTINE

Steps:

• Preheat the oven to 350°F.
• Lightly oil two ramekins or small oven-safe dishes.
• Saute the garlic in the olive oil until lightly brown.
• Add the spinach and cook until the spinach is completed defrosted.
• Spoon the mixture into a colander and press out as much liquid as possible, then transfer to a small bowl.
• Add the milk, a good grating of nutmeg, salt, and pepper to taste.
• Split the mixture into the oiled ramekins and crack and egg into each.
• Sprinkle a small amount of extra milk on top, followed by a little more salt and pepper if you like.
• Bake in a tray for approximately 20 minutes or until the white are set and the yolk is to your liking.
• Serve with toasted whole wheat bread, a small salad, fresh fruit, etc. Enjoy!

BAKED EGGS FLORENTINE

Steps:

• In a mixing bowl, combine all the ingredients.
• Pour mixture into an 11x8 baking dish that has been sprayed with cooking spray.
• Bake, uncovered, in a 350° oven for about 40 minutes or until eggs are set.
• Let stand for 10 minutes.
• Cut into squares and serve.

BAKED EGGS FLORENTINE

Steps:

• 1. Adjust oven rack to middle position and heat oven to 500 degrees. 2. Melt butter in medium saucepan over medium heat. Add shallot and cook, stirring occasionally, until softened, about 3 minutes. Stir in flour and cook, stirring constantly, for 1 minute. Gradually whisk in half-and-half; bring mixture to boil, whisking constantly. Simmer, whisking frequently, until thickened, 2 to 3 minutes. Remove pan from heat and stir in spinach, Parmesan, 3/4 teaspoon salt, 1/2 teaspoon pepper, mustard, nutmeg, and cayenne. 3. Lightly spray six 6-ounce ramekins with oil spray. Evenly divide spinach filling among ramekins. Using back of spoon, push filling 1 inch up sides of ramekins to create 1/8-inch-thick layer. Shape remaining filling in bottom of ramekin into 1 1/2-inch diameter mound, making shallow indentation in center of mound large enough to hold yolk. Place filled ramekins in 13 by 9-inch glass baking dish. Bake until filling just starts to brown, about 7 minutes, rotating dish halfway through baking. 4. While filling is heating, crack eggs (taking care not to break yolks) into individual cups or bowls. Remove baking dish with ramekins from oven and place on wire rack. Gently pour eggs from cups into hot ramekins, centering yolk in filling. Lightly spray surface of each egg with oil spray and sprinkle each evenly with pinch salt. Return baking dish to oven and bake until whites are just opaque but still tremble (carryover heat will cook whites through), 6 to 8 minutes, rotating dish halfway through baking. 5. Remove dish from oven and, using tongs, transfer ramekins to wire rack. Let stand until whites are firm and set (yolks should still be runny), about 10 minutes. Serve immediately. TO MAKE AHEAD: Follow recipe through step 3, skipping baking of lined ramekins. Wrap ramekins with plastic wrap and refrigerate for up to 3 days. To serve, remove plastic and heat lined ramekins, directly from refrigerator, for additional 3 to 4 minutes (10 to 11 minutes

FLORENTINE EGG BAKE

Steps:

• In a large bowl, combine the hash browns and oil. Press into a 13x9-in. baking dish coated with cooking spray. Bake at 350° for 25-30 minutes or until edges are golden brown. , Combine the spinach and Swiss cheese; sprinkle over crust. Top with ham. In a large bowl, whisk the eggs, buttermilk and pesto. Combine the biscuit mix, salt and pepper; add to egg mixture. Stir in the Asiago cheese. Pour over ham. , Bake, uncovered, for 25-30 minutes or until a knife inserted in the center comes out clean. Let stand for 10-15 minutes before cutting. Sprinkle with basil.