Breakfast - Florentine spinach baked with eggs and cream recipes

Author: Laura Powell  

Spinach and Egg Breakfast Casserole made with egg whites, fresh baby spinach, mozzarella cheese, caramelized onions, and pancetta, makes a delicious healthy breakfast that's perfect for any morning! It can be whipped up quickly and you’ll love the rich taste of cream cheese and spinach paired with the zesty lemon juice and sharp Parmesan cheese.

Creamed Spinach Egg Bake

Creamed Spinach Egg Bake
This breakfast bake has a little bit of everything and a whole lot of flavor. A creamy cashew cream sauce binds the spinach and bacon in a blissful harmony and is topped with baked eggs that ooze with perfection. This wholesome Creamed Spinach Egg Bake is everything you want and more, you will fall in love with each and every bite.
Provided by: Leandra Buchin
Total time: 60 minutes
Cook time: 30 minutes
Prep time: 30 minutes
Yields: 4 servings
Number of ingredients: 12
  • 2 lbs fresh spinach
  • ½ lb smoked bacon, diced - for vegetarians, substitute with plant-based bacon (see notes below)
  • 1 yellow onion, finely chopped
  • 4 garlic cloves, minced
  • 1 cup cashew cream, see below
  • ¼ tsp ground nutmeg
  • 7 large eggs
  • salt and pepper to taste
  • Parmesan cheese, freshly grated - optional
  • 1 cup raw cashews, soaked in hot water for at least 1 hour then drained
  • ½ cup water, plus more as needed
  • pinch of salt
  • Calories: 712 calories
  • Carbohydrate: 25 grams
  • Cholesterol: 426 milligrams
  • Fat: 58 grams
  • Fiber: 7 grams
  • Protein: 29 grams
  • Saturated Fat: 23 grams
  • Serving Size: 2 eggs
  • Sodium: 520 milligrams
  • Sugar: 7 grams
How to cook:
  1. Preheat oven to 450°F. Fill a cast-iron skillet (or large, deep skillet) with about half an inch full of water and bring to a boil. Add the spinach to the pan, using tongs to move the spinach around as it wilts. Leave the spinach to cook for only 1 minute, then drain in a colander and immediately rinse with cold water. Use your hands to squeeze out as much liquid as possible from the spinach, then transfer to a cutting board and roughly chop. Set aside.
  2. To the same cast-iron skillet over medium high heat (if you do not have one, use a large skillet then transfer to an oven-safe baking dish), add the bacon and cook until brown and crisp, about 3 minutes. Remove using a slotted spoon onto a paper towel-lined plate.
  3. Cook the onion in the bacon fat until softened, about 5 minutes. Add the garlic and sauté for another 2 minutes. Finally, add the chopped spinach and cooked bacon and cook for 2 more minutes.
  4. Remove the skillet from the heat and mix in the cashew cream (see directions below). Season with salt, pepper and nutmeg. Using a small spoon, create 7 small craters in the creamed spinach mixture, making sure that an egg will fit. Depending on the size of you skillet or baking dish, you can add more or less eggs. Grate Parmesan cheese over the top of the eggs then carefully transfer the skillet or baking dish to the oven and bake for 10 minutes or more, checking on the eggs to see whether the whites are firm and yolks still runny. Serve with additional Parmesan cheese and fresh cracked black pepper. Enjoy!
  5. Cashew Cream
  6. Combine all ingredients in a blender or food processor until smooth and creamy.
Notes: Egg and Spinach Casserole Recipe, Directions Step 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish with cooking spray. Step 2 Beat eggs, onion, and flour in a mixing bowl until flour is no longer …

Florentine spinach baked with eggs and cream

Florentine spinach baked with eggs and cream
Spinach is baked with cream, butter and eggs in this rich but simple Italian recipe – you can’t beat eggs Florentine. Serve with really fresh ciabatta bread for dunking in the gooey yolks.
Provided by: delicious. magazine
Total time: 50 minutes
Cook time: 30 minutes
Prep time: 20 minutes
Yields: 4 servings
Cuisine: Italian recipes
Number of ingredients: 7
  • 1.2kg spinach, washed, dried, large stalks removed
  • 50g butter
  • ½ tsp grated nutmeg
  • 250ml double cream
  • 4 large free-range eggs
  • 50g finely grated parmesan
  • Toasted, buttered ciabatta to serve
  • Calories: 630kcals
  • Fat: 57.8g (32.2g saturated)
  • Protein: 22.7g
  • Carbohydrate: 5.6g (5.5g sugar)
  • Fiber: 8.4g
How to cook:
  1. Preheat the oven to 200°C/fan 180°C/gas 6. Roughly chop the spinach if the leaves are large. Melt 10g of the butter in a large pan. Add the spinach, a large handful at a time, letting it wilt between each. When it’s all wilted, tip it into a colander and press out the excess liquid.
  2. Melt the remaining butter in the pan, return the spinach and stir to coat. Season with the nutmeg and salt and pepper, then set aside.
  3. Put the cream into a small pan over a medium-high heat and boil for about 1 minute, stirring now and then, until it has thickened slightly. Stir the cream into the spinach, then divide the mixture equally between 2 x 500ml shallow, ovenproof baking dishes (or 4 x 250ml individual ones).
  4. Make 2 hollows in the spinach mixture in each dish (or 1 in each individual dish) and crack in the eggs. Lightly season, then sprinkle over the parmesan. Bake for 10-15 minutes until the eggs are cooked to your liking. Serve with buttered slices of toasted ciabatta.
Notes: Spinach Cheese Egg Bake, Instructions. Preheat oven to 350°F. Lightly grease a 9×13 inch dish. Scramble fry the bacon and onion. Beat the egg …

Creamy One-Pot Spinach And Egg Breakfast Recipe by Tasty

Creamy One-Pot Spinach And Egg Breakfast Recipe by Tasty
Hosting a casual brunch with a few friends? Try this one-pot spinach and egg breakfast recipe. It can be whipped up quickly and you’ll love the rich taste of cream cheese and spinach paired with the zesty lemon juice and sharp Parmesan cheese.
Provided by: Katie Aubin
Total time: 55 minutes
Cook time: 35 minutes
Prep time: 10 minutes
Yields: 4 servings
Number of ingredients: 15
  • 3 tablespoons unsalted butter
  • ½ medium white onion, thinly sliced
  • 1 teaspoon kosher salt, divided, plus more to taste
  • 3 cloves garlic, minced
  • ½ teaspoon red pepper flakes
  • ¼ teaspoon nutmeg
  • 2 tablespoons all purpose flour
  • 1 cup vegetable stock
  • ¾ cup heavy cream
  • ¾ cup parmesan cheese, freshly grated, plus more for sprinkling
  • 20 oz frozen spinach, thawed and squeezed dry
  • 2 teaspoons fresh lemon juice
  • 4 large eggs
  • ½ teaspoon black pepper, freshly ground
  • toast, for serving
  • Calories: 658 calories
  • Carbohydrate: 27 grams
  • Fat: 54 grams
  • Fiber: 4 grams
  • Protein: 20 grams
  • Sugar: 8 grams
How to cook:
  1. Melt the butter in a 9-inch (23 cm) cast-iron skillet over medium heat. Add the onion and ½ teaspoon of salt. Cook for 6–8 minutes, until the onions are softened and translucent.
  2. Add the garlic, red pepper flakes, and nutmeg and cook for 2 minutes, until the garlic is fragrant.
  3. Sprinkle the flour into the pan and mix well to incorporate it into the butter and remove any clumps. Cook for 2–3 minutes, until the flour is cooked and beginning to turn light brown in color.
  4. Pour in the vegetable stock and heavy cream and stir well to combine. Bring to a simmer and cook for 2–3 minutes, until slightly thickened. Stir in the Parmesan cheese and the remaining ½ teaspoon of salt and cook the cheese until it melts, stirring continuously, about 2 minutes.
  5. Stir in the lemon juice and spinach. Remove the pan from the heat.
  6. Using a fine-mesh sieve, strain each egg to remove the outer egg white, the thinner layer of the egg white that tends to spread when an egg is cracked into a pan. Add each egg to its own small bowl.
  7. Using a ¼ cup (30 g) measure, create 4 divots in the spinach mixture and carefully pour a strained egg into each space. Sprinkle each egg with the pepper and a pinch of Parmesan.
  8. Return the pan to medium heat and cover. Cook for 5 minutes, until the egg whites are starting to set.
  9. Meanwhile, turn the broiler to high. Remove the lid from the pan and broil for 2-3 minutes to cook off any excess moisture that may have accumulated and to brown the cheese.
  10. Remove the pan from the oven and let cool for 10 minutes before serving with toast.
  11. Enjoy!
Notes: Recipe For Cheesy Spinach Bake Best Recipes, Cook and stir for 1-2 minutes. Gradually stir in milk; stirring constantly, cook until mixture is thickened. Stir in cheese until melted. Add spinach, bread crumbs, …

Spinach and Egg Breakfast Casserole

Spinach and Egg Breakfast Casserole
Spinach and Egg Breakfast Casserole made with egg whites, fresh baby spinach, mozzarella cheese, caramelized onions, and pancetta, makes a delicious healthy breakfast that's perfect for any morning! It's very light and fluffy in texture, easy-to-make, and tastes amazing!
Provided by: 2 sisters recipes
Total time: 40 minutes
Cook time: 25 minutes
Prep time: 15 minutes
Yields: 4 servings
Number of ingredients: 13
  • 1/2 Tbsp. extra virgin olive oil
  • 1/4 cup diced Italian pancetta
  • 1/2 cup chopped onion (1 small onion)
  • 3 whole eggs
  • 5 egg whites
  • 2 to 3 cups packed fresh baby spinach - rinsed, then thinly sliced
  • 3/4 cup shredded mozzarella
  • 1/2 cup heavy cream, or half and half
  • dash of ground turmeric
  • dash of cayenne pepper
  • 1/4 tsp. salt
  • 1/8 tsp. garlic powder
  • fresh cracked pepper, to taste
  • Calories: 90 calories
  • Carbohydrate: 2.4 grams carbohydrates
  • Fat: 5.7 grams fat
  • Protein: 7.6 grams protein
  • Serving Size: 1 serving
How to cook:
  1. Preheat oven to Bake at 350 degrees F. (175 degrees C)
  2. Using a small baking dish, an 8 X 8-inch glass baking dish, or 7 X 10-inch baking pan.
  3. In a small non-stick skillet, heat olive oil on medium heat and toss in pancetta and onion. Saute pancetta and onion for about 5 to 8 minutes, stirring occasionally. The pancetta should be fully cooked and onions caramelized. Then remove from heat and allow the onions and pancetta to cool down before incorporating them into the egg mixture.
  4. Meanwhile, rinse and spin 2 handfuls of baby spinach. Pile a bunch of leaves together and roll them and slice them thinly on a diagonal. Set them aside.
  5. In a medium-size mixing bowl, divide the egg whites from the yolks. Save the 5 yolks in the fridge to use the next day for another recipe.
  6. Whisk whole eggs with egg whites. Toss in spinach, mozzarella, heavy cream, along with all the seasonings, and then add in the onions and pancetta. Whisk until well combined.
  7. Pour the entire mixture into the 5 x 8 casserole dish. Or into a 12 muffin pan.
  8. Place the baking dish on the middle rack in the oven.
  9. BAKE for 22 to 25 minutes, or until the sides and bottom are golden browns.
  10. Remove and let it sit for a few minutes. Cut into squares and serve.
  11. Serves 4 to 6
Notes: Cheesy Spinach and Eggs Bagel Bake Recipe, In a bowl, mix the spinach and the romano cheese. season with salt and pepper. Spread over the bagel, filling the center and making little edges …
Write a comment: