Easy Eggs Florentine

This vegetarian version of easy eggs florentine pulls together in a jiffy for a super easy breakfast, brunch or supper!

Easy Eggs Florentine
Easy Eggs Florentine

Easy Eggs Florentine

 

½ English muffin

¼ cup Quick and Easy Creamed Spinach

1 tbls grated Parmesean cheese

1 egg

Salt to taste

Pepper to taste

 

Toast English muffin. Spread creamed spinach over the top and place under broiler.  While muffin is cooking, fry egg to desired doneness. When spinach begins to brown, top with Parmesean cheese and continue broiling until melted.  Remove from broiler and top with fried egg. Add salt and pepper to taste.

1 Serving, 175 calories

Hack #1:  Slice English muffins in half horizontally and return to original packing.  Place in sealable bag and place in freezer for up to 3 months.

Hack #2:  Make more than one egg and store them for later use.  For the best quality, I suggest cooking scrambled eggs in an egg ring as this provides for uniform cooking and reheating.  Cook just until set. These eggs can be stored in the refrigerator for up to 3 days or in the freezer for up to 6 months. To freeze eggs, place on cookie sheet and place in freezer until firm.  Seal in freezer bag or container and store in freezer. To reheat, thaw or remove from refrigerator and microwave at 20 second intervals just until heated through.

 

Quick and Easy Creamed Spinach

Quick and Easy Creamed Spinach
Quick and Easy Creamed Spinach

 

 

 

 

 

 

 

 

Quick and Easy Creamed Spinach

 

16 oz bag frozen spinach, thawed with liquid squeezed out

⅓ cup butter

1 onion, chopped

3 tsp minced fresh garlic

4 tbsp all-purpose flour

1 cup milk

1 pinch ground nutmeg

1 pinch of cayenne pepper

Salt and pepper, to taste

2 tbsp of grated Parmesan cheese

 

Melt butter in a medium-sized pan over medium heat. Add onion and cook until transparent (about 2-3 minutes), then add garlic and cook until fragrant (about 30 seconds). Whisk in the flour and cook until thickened.

 

Pour in the milk, whisking constantly until the white sauce thickens (about 5 minutes). Season with salt, pepper, nutmeg and cayenne. If the sauce is too thick, add another 1/4 cup of milk to the sauce, whisking it through until reaching your desired thickness.

 

Season the cream sauce with salt, pepper, nutmeg and cayenne. Add spinach to the cream sauce, stirring gently until heated through. Sprinkle with Parmesan cheese and serve.

4 servings. 240 calories per serving

Hack: Freeze leftovers in servings-sized portions for later use.  Consider freezing a few ¼ cup servings for the recipe below.

Hack #2:  Use leftovers to make this delicious Easy Eggs Florentine!

 

Scrambled Egg with Spinach, Tomato and Onion

Scrambled Egg with Spinach, Tomato and Onion
Scrambled Egg with Spinach, Tomato and Onion

Scrambled Egg with Spinach, Tomato and Onion

 

½ sweet onion, chopped

¾ cups vegetable broth

8 ounces frozen spinach

1 tomato, chopped

Balsamic Vinegar to taste

Salt to taste

2 eggs

Splash of milk

Cooking spray

 

Place onion in a saute pan with ¼ cup broth. Cook over medium-low heat until onions are soft and golden. Add vegetable broth as needed, ¼ cup at a time. Add spinach and tomato. Turn up the heat to medium and simmer until most of the liquid is gone. Add balsamic vinegar and salt to taste. Remove to plate.

Add eggs and milk to a small bowl and scramble with a fork. Spray saute pan with cooking spray. Add eggs and cook to desired doneness. Add salt and pepper to taste. Remove to plate with spinach mixture and enjoy!

One serving, 297 calories