BEST EGG RECIPES BAKED EGGS FLORENTINE
Provided by: GOODHOUSEKEEPING.COM
Total time: 1 hours 5 minutes
Prep time: 25 minutes
Cook time: 40 minutes
|700 (1½lb) new potatoes, quartered|
|25 (1oz) butter|
|1 onion, finely sliced|
|1 wholegrain mustard|
|4 crème fraîche|
|400 (14oz) spinach, washed|
|2 basil pesto|
|4 large eggs|
- Bring a medium pan of water to the boil and simmer potato pieces for 8-10min or until just tender. Drain potatoes and leave to steam dry until needed. Preheat oven to 170°C (150°C fan) mark 3.
- Meanwhile, in a large separate pan, melt the butter over a gentle heat and fry the onion for 10min until softened. Stir in mustard and crème fraîche, then carefully mix in the potatoes and some seasoning. Empty into a rough 1.6 litre (2¾ pint) ovenproof serving dish.
- Return empty onion pan to the heat and add the spinach. Cook, stirring, until wilted. Set aside for a few minutes until cool enough to handle. Lift handfuls of the spinach over the sink and squeeze out as much liquid as you can. Return the squeezed spinach to the pan and stir through the pesto and some seasoning.
Calories 410 calories
EGGS FLORENTINE CASSEROLE RECIPE: HOW TO MAKE IT
Provided by: Taste of Home
Total time: 50 minutes
Prep time: 20 minutes
Cook time: 30 minutes
Yield: 12 servings.
|1 pound bulk pork sausage|
|2 tablespoons butter|
|1 large onion, chopped|
|1 cup sliced fresh mushrooms|
|1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry|
|12 large eggs|
|2 cups 2% milk|
|1 cup shredded Swiss cheese|
|1 cup shredded sharp cheddar cheese|
|1/4 teaspoon paprika|
- 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 13×9-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.
Calories 271 calories, FatContent 20g fat (9g saturated fat), CholesterolContent 226mg cholesterol, SodiumContent 344mg sodium, CarbohydrateContent 6g carbohydrate (4g sugars, FiberContent 1g fiber), ProteinContent 16g protein.
BAKED EGGS FLORENTINE | AMERICA’S TEST KITCHEN RECIPE
Provided by: America’s Test Kitchen
Yield: Serves 6