Eggs Florentine

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THIS REVIEW IS ONLY FOR POACHING THE EGGS:
I just watched this on TV and wanted to try and poach an egg for the first time. Heat the water to simmering and do exactly what she does on TV: create like a "whirlpool" and dump the egg in the water. Voila! I didn't add any salt or lemon to the water. I took the egg out w/ a spider and put some salt & pepper on it. Tasted delicious! I can't wait to make this for breakfast. :

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I didn't have any trouble poaching the eggs like people mentioned in previous comments... I followed the directions exactly on the egg and it worked very well. I actually loved the egg & spinach on top of a thick tomato, but this would taste great on an english muffin, too. Great recipe!

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Everyone is having trouble poaching the eggs because you need VINEGAR in the water, not lemon! Add a couple of tablespoons to the water and give a stir and get it moving before you drop in the egg (s. And when they're done, just dab the slotted spoon you take them out with on a paper towel so you don't lose the egg. The tomato and onion in this is totally wrong, and makes for a crunchy onion and tomato taste. No onion, no tomato! Use onion powder instead if you must have the flavor.

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Thanks to Giada, I've learned how to poach an egg (I'm a newbie. I've made this now several times. One of the times, I used an heirloom tomato because I love them in other recipes. However, I think heirloom tomatoes don't work well with these flavors. Stick to the suggested tomato.

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Easy to make, tastes great, and a different way to use up some of those wonderful summer tomatoes! Will definitely make again and again.

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This is a really nice alternative to the heavy eggs florentine, but I agree with a previous poster that the tomato competes too much with the other flavors...I'll try it next time with an English muffin. But such a delicious recipe! Used non-fat half and half, some smoked applewood bacon (baked in the oven on a slotted pan until crisp, and added some crushed red pepper flakes to the topping. Poaching of the egg was a little tricky. I tried a couple first just following the written directions but my whites were going all over the place! Then I watched the video of Giada doing it - the visual really helps! =

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I have made this three times now, just since seeing on TV last month! I have made it with cream, half and half, and this last time I actually used evaporated skimmed milk with a tad of cornstartch, and it was still eggselect!

I have a traditional egg poacher which I love.

My sisters were here from out of town, and we immediately went to the local cooking store, and she bought some of those Egg Pods (available on Amazon.com, too and we tried those the next day - just as poached eggs. Those are fun, easy to use and easy to store!

I highly recommend this recipe!

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I made this for my family on Easter. It turned out great! Since I was cooking for 10 people poaching the egg wasn't the best option. So after making the spinach mixture I divided it into ramekins and cracked an egg on top of each. Then I baked them at 350 degrees until the egg was set but the yolk was still a bit runny. It was easy to take a spoon around the edges and place on top of the tomato. It was by far the highlight of our brunch! I will definitely make this dish again.

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I like fun new things for breakfast, because eggs, bacon and pancakes gets boring. And I have to say this is seriously one of my favorite breakfast's. Its so delicious and creamy and light, but also filling. Im going to make this again this weekend and I rarely cook the same thing twice in a month!
Thanks Giada! your amazing!

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This recipe is the essence of french cuisine: it's simple, light, a few key steps, yet a bit rich and crazy delicious. I loved it. I used parmagina reggiano instead of the pecorino but I'll probably try the pecorino next time. I love all cheese so it's easily interchangable with me. This recipe leaves you feeling light and full...maybe just enough room for a cappuccino or even a milkshake: