Best Fried Egg Florentine Toastie Recipes

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. 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

Steps:

• Put an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Spray a baking sheet with vegetable oil cooking spray.
• Arrange the prosciutto in a single layer on the prepared baking sheet and bake until crispy, about 6 to 8 minutes. Remove from the oven and cool completely before crumbling into small pieces.
• In a medium skillet, heat the olive oil over medium-high heat. Add the onion and cook, stirring frequently, until soft, about 5 minutes. Add the garlic and cook until fragrant, about 30 seconds. Add the spinach and nutmeg and cook until the spinach has wilted, about 1 to 2 minutes. Stir in the heavy cream and bring the mixture to a simmer. Cook, stirring occasionally, until the mixture thickens slightly, about 5 minutes. Remove the pan from the heat and stir in the cheese. Season with salt and pepper, to taste.
• Fill a small saucepan with 3 inches of water. Add 1 tablespoon salt and the lemon juice. Bring the water to a simmer over medium heat. Crack an egg in a small bowl, taking care not to break the yolk. Slowly slide the egg into the water. Using a wooden spoon, carefully stir the water around the egg. Cook for 2 to 2 1/2 minutes until the white has set and the yolk is still soft. Using a slotted spoon, remove the egg from the water and drain on paper towels. Repeat with the remaining eggs.
• To serve, place a tomato slice on each salad plate and season with salt and pepper. Spoon 1/4 of the spinach sauce over the tomato slice. Top with a poached egg and sprinkle with the crumbled prosciutto. Serve warm.
• Cook's Note: The poached eggs can be made ahead of time if stored in water and refrigerated. Reheat by placing in simmering water for 30 seconds.

FRENCH TOAST FLORENTINE

Steps:

• For the French toast: Preheat the oven to 325 degrees F. Place a wire rack inside a rimmed baking sheet. Lay the bread slices on the rack; set aside to air-dry. Whisk the cream, eggs, Parmesan, nutmeg and some salt and pepper in a large casserole dish until smooth; set aside.
• For the Florentine sauce: Melt the butter in a small saucepan over medium heat. Whisk in the flour until the mixture is smooth and lump-free. Cook, whisking constantly, until light brown, about 1 minute. Slowly whisk in the milk and 1/4 cup of the heavy cream. Continue to cook, whisking, until the mixture has thickened, about 1 minute. Reduce the heat to low, stir in the spinach, 1/2 cup of the Parmesan, 1/4 teaspoon salt, a few grinds of pepper and the nutmeg. Turn off the heat, and cover to keep warm.
• Heat a large nonstick skillet over medium-low heat. Transfer the bread slices to a plate. Transfer the baking sheet with the wire rack to the oven. Place 2 bread slices in the egg mixture, and let them completely soak on both sides, about 30 seconds to 1 minute per side, checking after 30 seconds. (The bread should feel heavy and soaked through but hold its shape without breaking apart.) Melt 1 tablespoon of the butter in the skillet. Add the 2 soaked slices, and cook until the outside is golden brown and crisp and the inside is cooked through, 3 to 4 minutes per side. You will need to watch and adjust the heat between medium and medium-low if the bread is browning too quickly or not browning quickly enough. Keep the finished French toast slices warm on the rack in the baking sheet in the oven. Repeat with the remaining slices.
• Toss the remaining 2 tablespoons grated Parmesan with the parsley in a small bowl; set aside. Place the Florentine sauce back over medium-low heat, whisk in the remaining 2 tablespoons cream and the lemon juice and heat through, about 1 minute. Arrange 2 slices of French toast per plate, and divide the Florentine sauce evenly over the toasts (a generous 1/4 cup per serving). Garnish with a tablespoon of the Parmesan-parsley mixture and a few grinds of pepper, and serve.

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.

THE PERFECT EGG TOASTIE

Steps:

• Brush the sandwich toaster with a little sunflower oil and preheat to its highest setting.
• Brush the bread with oil on one side only. Break the eggs into two separate cups.
• Place one slice of bread in the toaster (oiled side down) and press the bread down into the triangular recesses with the back of a spoon (taking care not to puncture the bread or your egg will leak out). With a metal spoon, carefully spoon the whole yolk of each egg into each of the two recesses. Whisk the white of the eggs lightly with a fork to break them up a bit and then spoon as much white around the yolks as your recess will hold. Do not overfill or your sandwich will leak. You may well have some egg white left over; as a guide, I can get about 1.5 egg whites in my toaster.
• Gently place the second slice of bread on top (oiled side up) and bring the lid down slowly so that it rests on the sandwich. (Do not squash it or attempt to lock the toaster shut at this stage). Leave in this position for 2 minutes. Then, slowly close and lock the lid, and cook for a further 3 minutes. After this time the toastie should be golden and crisp on the outside, and on the inside the white should be set and the yolk still runny.