#eggsflorentine

Eggs Florentine at Hotel Lungarno

ph Fabrizio Oriani

more here:http://bit.ly/TravelWithGWD

Chronicled the last of February with my usual breakfast of eggs florentine at this cute café yesterday <3

This lemony eggs Florentine dish is great for breakfast or brunch because it has the richness of eggs, the freshness of spinach, and a zesty lemon twist. Quick and easy, this recipe is great for a healthy start to the day.

Ingredients: 4 large eggs. 2 cups fresh spinach. 1 tablespoon olive oil. 2 cloves garlic, minced. 1/4 cup grated Parmesan cheese. 2 tablespoons lemon juice. Salt and pepper to taste. 1 teaspoon lemon zest.

Instructions: Preheat your oven to 375F 190C. In a skillet, heat the olive oil over medium heat. Add the minced garlic and saut for about 1 minute until fragrant. Add the fresh spinach to the skillet and cook until wilted, about 2-3 minutes. Season with salt and pepper to taste. Create 4 small wells in the spinach mixture with a spoon and carefully crack an egg into each well. Sprinkle grated Parmesan cheese over the eggs and spinach. Drizzle lemon juice over the top. Transfer the skillet to the preheated oven and bake for about 10-12 minutes, or until the egg whites are set but the yolks are still runny. Remove from the oven, garnish with lemon zest, and serve immediately. Enjoy your delicious Lemony Eggs Florentine!

Prep Time: 10 minutes

Cook Time: 15 minutes

This recipe, which is a Paleo-friendly take on the traditional Eggs Benedict, calls for savory waffles made with almond flour that are covered in a creamy hollandaise sauce and topped with crispy Canadian bacon and perfectly poached eggs.

Ingredients: 4 large eggs. 2 cups blanched almond flour. 1/4 cup tapioca flour. 1/4 cup coconut flour. 1 teaspoon baking powder. 1/2 teaspoon sea salt. 1/2 teaspoon garlic powder. 1/2 teaspoon onion powder. 1/4 cup coconut milk. 2 tablespoons ghee, melted. 1 tablespoon apple cider vinegar. 1 tablespoon chopped fresh chives. 1 tablespoon chopped fresh parsley. 1 tablespoon lemon juice. 1/2 teaspoon lemon zest. 8 slices Canadian bacon or sugar-free bacon. 1 tablespoon white vinegar. 1 tablespoon olive oil. Salt and pepper, to taste. Fresh chives, for garnish.

Instructions: Set oven temperature to 175C 350F. Almond flour, tapioca flour, coconut flour, baking powder, sea salt, garlic powder, and onion powder should all be combined in a large mixing bowl. Combine the coconut milk, melted butter, apple cider vinegar, chopped parsley, chopped chives, lemon juice, and lemon zest in a different bowl. After adding the wet ingredients to the dry ingredients, thoroughly mix them together. Waffle irons should be preheated and gently greased with ghee or coconut oil. Pour batter onto the waffle iron and cook until cooked through and golden brown, following the manufacturer's instructions. As the waffles cook, preheat a skillet over medium heat and cook the slices of Canadian bacon for two to three minutes on each side, or until heated through and starting to crisp. Pour water into a large saucepan and heat it until it simmers. Put in some white vinegar. Crack eggs into individual ramekins or tiny bowls. One egg at a time, carefully slide it into the simmering water. Cook until desired doneness, about 34 minutes for soft poached eggs. Using a slotted spoon, remove the eggs and set them on a plate covered with paper towels to remove any remaining water. To assemble, put a poached egg and some slices of Canadian bacon on top of one savory waffle per plate. Overtop, pour hollandaise sauce and sprinkle with salt, pepper, and fresh chives, to taste. Enjoy and serve right away!

Prep Time: 20 minutes

Cook Time: 20 minutes

This recipe, which is a Paleo-friendly take on the traditional Eggs Benedict, calls for savory waffles made with almond flour that are covered in a creamy hollandaise sauce and topped with crispy Canadian bacon and perfectly poached eggs.

Ingredients: 4 large eggs. 2 cups blanched almond flour. 1/4 cup tapioca flour. 1/4 cup coconut flour. 1 teaspoon baking powder. 1/2 teaspoon sea salt. 1/2 teaspoon garlic powder. 1/2 teaspoon onion powder. 1/4 cup coconut milk. 2 tablespoons ghee, melted. 1 tablespoon apple cider vinegar. 1 tablespoon chopped fresh chives. 1 tablespoon chopped fresh parsley. 1 tablespoon lemon juice. 1/2 teaspoon lemon zest. 8 slices Canadian bacon or sugar-free bacon. 1 tablespoon white vinegar. 1 tablespoon olive oil. Salt and pepper, to taste. Fresh chives, for garnish.

Instructions: Set oven temperature to 175C 350F. Almond flour, tapioca flour, coconut flour, baking powder, sea salt, garlic powder, and onion powder should all be combined in a large mixing bowl. Combine the coconut milk, melted butter, apple cider vinegar, chopped parsley, chopped chives, lemon juice, and lemon zest in a different bowl. After adding the wet ingredients to the dry ingredients, thoroughly mix them together. Waffle irons should be preheated and gently greased with ghee or coconut oil. Pour batter onto the waffle iron and cook until cooked through and golden brown, following the manufacturer's instructions. As the waffles cook, preheat a skillet over medium heat and cook the slices of Canadian bacon for two to three minutes on each side, or until heated through and starting to crisp. Pour water into a large saucepan and heat it until it simmers. Put in some white vinegar. Crack eggs into individual ramekins or tiny bowls. One egg at a time, carefully slide it into the simmering water. Cook until desired doneness, about 34 minutes for soft poached eggs. Using a slotted spoon, remove the eggs and set them on a plate covered with paper towels to remove any remaining water. To assemble, put a poached egg and some slices of Canadian bacon on top of one savory waffle per plate. Overtop, pour hollandaise sauce and sprinkle with salt, pepper, and fresh chives, to taste. Enjoy and serve right away!

Prep Time: 20 minutes

Cook Time: 20 minutes