Eggs Florentine
Eggs Florentine

Hello everybody, it’s Louise, welcome to my recipe site. Today, we’re going to prepare a distinctive dish, eggs florentine. One of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

In a large saucepan, melt margarine. Eggs florentine is a healthy variation of the classic eggs Benedict that uses spinach instead of Canadian bacon. Our spinach eggs Florentine recipe uses a hollandaise sauce that is prepared over a double boiler, ensuring it cooks slowly and gently.

Eggs Florentine is one of the most popular of recent trending meals in the world. It’s enjoyed by millions every day. It’s easy, it’s fast, it tastes yummy. They are nice and they look wonderful. Eggs Florentine is something which I have loved my whole life.

To get started with this particular recipe, we must first prepare a few components. You can cook eggs florentine using 11 ingredients and 3 steps. Here is how you cook that.

The ingredients needed to make Eggs Florentine:
  1. Make ready 4 Eggs
  2. Make ready 1 Tablespoon white vinegar
  3. Make ready 6 Ounces spinich Fresh
  4. Prepare 1 Clove garlic Ffresh
  5. Get 1/2 Cup Milk
  6. Get 1/2 Cup Heavy Cream
  7. Take 3 Pinchs Black Pepper Ground
  8. Get 1 Tablespoon Butter
  9. Take 4 Buttermilk Biscuits Refrigerated Canned
  10. Make ready 1 Tablespoon All Purpose Flour
  11. Get 1 Ounce cheese Gruyere or good melting

A heavenly combination of fluffy English muffins, spinach, poached eggs and Hollandaise sauce, this dish would make a great weekend treat for a loved one. Swap the spinach for smoked salmon to create the. Eggs florentine recipe is a quick and easy breakfast, brunch or light meal. A tasty variation of poached eggs on toast served with spinach and cheese sauce Gently crack eggs into skillet; season with salt and pepper.

Instructions to make Eggs Florentine:
  1. Preheat oven 375 degrees. Bake 4 buscuits on middle shelf for 15 min. Heat a sauce pan melt butter and add flour slowly. Keep stirring for 3/4 minutes on med/low heat. Add milk and bring to boil. Add heavy cream and a pinch of salt and pepper. Reduce it by stiring - about 5 minutes and add cheese.
  2. Saute spinich in butter in a Pan. About 4 minutes. Use a 10"Pan with cover. Fill up with 1" water. Bring it to boil add 1 TB vinegar and pinch of salt. Break 4 eggs in a Ramkin (bowl). Add eggs slowly to the water and cover. Turn off heat. Remove after exactly 5 minutes. Don't open cover or peak.
  3. Place Biscuits in deep Plate. Add Spinich. Add Sauce and top it with 2 eggs. Little pinch of salt and pepper and enjoy.

Older versions of eggs Florentine add spinach to poached or shirred eggs. Eggs Chesapeake adds a Maryland blue crab cake. Eggs Mornay substitutes Mornay (cheese) sauce for the Hollandaise. Eggs Trivette adds Creole mustard to the Hollandaise and a topping of crayfish. Eggs Omar (also known as a steak benedict) adds.

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