Eggs Florentine with creamed spinach and bacon for breakfast

Votes: 2

Time: 55 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 468, total fat 41 G., saturated fats 17 G., proteins 17 G., carbohydrates 9 G., fiber 2 G., cholesterol 249 mg, sodium 628 mg, sugar 4 G.

This is Giada De Laurentiis's lighter version of Eggs Benedict. She replaces the traditional bread roll with a thick slice of large tomato, topped with creamed spinach, a poached egg, and crumbled fried prosciutto. A perfect dish for a Sunday brunch or a light dinner.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

4 thin slices prosciutto or bacon
3 tbsp. l. olive oil
1 small onion, finely chopped
3 cloves garlic, crushed
5 tbsp. (150 g) baby spinach
1/4 tsp ground nutmeg
3/4 cup heavy cream
2/3 cup grated pecorino cheese
1 tbsp coarse salt + extra for serving
Freshly ground black pepper
1 tbsp. freshly squeezed lemon juice
4 eggs at room temperature
2 ox heart tomatoes, peeled and sliced into 2.5cm thick slices.
Cooking spray

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

Place a baking sheet in the center of the oven. Preheat the oven to 200°C (400°F). Spray the baking sheet with cooking spray. Arrange the prosciutto in a single layer on the prepared baking sheet and bake until the bacon is crispy, about 6–8 minutes. Remove from the oven and let cool completely, then crumble into small pieces.
Heat the olive oil in a medium skillet over medium-high heat. Add the onion and cook, stirring frequently, until softened, about 5 minutes. Add the garlic and cook until fragrant, about 30 seconds. Add the spinach and nutmeg and cook until the spinach wilts, about 1 to 2 minutes. Add the heavy cream and bring to a simmer. Cook, stirring occasionally, until the liquid thickens slightly, about 5 minutes. Remove the skillet from the heat and stir in the cheese. Season with salt and pepper to taste.

Pour 7 cm of water into a small saucepan. Add 1 tablespoon of salt and 1 tablespoon of lemon juice. Bring the water to a boil over medium heat. Crack the egg into a small bowl, being careful not to break the yolk. Slowly lower the egg into the water. Using a wooden spoon, thoroughly stir the water around the egg. Cook for 2–2.5 minutes, until the white is set and the yolk is soft. Remove the egg from the water with a slotted spoon and pat dry with paper towels. Repeat with the remaining eggs.
To serve, place a tomato slice on each plate and season with salt and pepper. Spoon a quarter of the spinach sauce onto the tomato slice. Top with a poached egg and crumbled prosciutto. Serve warm.

Categories:

recipe / Breakfast / Calorie content of prepared meals / Main courses / Vegetables and mushrooms / Eggs and dairy products / Italian cuisine / Giada De Laurentiis

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