Name: Eggs Florentine Pizza
Prep time: 15 min
Cook time: 25 min
Yield: 4 servings
Ingredients: 1 pound pizza dough; 1/4 cup olive oil; 1 medium onion, diced; 2 5-ounce bags baby spinach; 1/4 cup all-purpose flour; 1 cup half and half or heavy cream; salt and pepper, to taste; 1/4 teaspoon nutmeg; 8 ounces mozzarella, shredded; 4 large eggs

Eggs Florentine pizza is surprisingly easy and a delicious, out-of-the-box breakfast or brunch. It’s perfect to serve to Mom on Mother’s Day!

I am not a mom, but I can tell you what I would love to have for Mother’s Day if I was a mom: a day without cooking. Maybe that sounds strange? I mean, I am a food blogger. I guess I’m supposed to want to cook every meal, every day? That’s pretty unrealistic, especially considering that I work full-time in addition to writing this blog. But this really isn’t about me.

What I’m getting at is that I feel pretty confident that there are a lot of moms out there who would gladly forego flowers or jewelry or whatever you might get your mom for Mother’s Day (I already gave my mom her gift, vintage Pyrex, by the way) if they could have a whole day off from cooking. Breakfast, lunch, dinner.

It doesn’t have to be fancy. Obviously, I can’t speak for all women, but if someone cooked for me I’d be happy with burgers or sandwiches or even takeout BBQ. It truly is the thought that counts. And the not having to cook. Do I need to say that again? By the way, my husband doesn’t read my blog, so someone tell him that I want a day off from cooking.

I bet Mom would even be happy with pizza. What’s not to love about pizza? It’s kind of a universal food. If it’s made from scratch, even better. Especially if it’s super-fancy like this eggs Florentine pizza that can be served for breakfast, lunch, or dinner. Or brunch! Now, I know that eggs Florentine usually has Hollandaise sauce on it, but I left it off of the eggs Florentine pizza because two people just can’t eat that much Hollandaise, Hollandaise doesn’t keep, and I don’t want to waste most of a stick of butter and some egg yolks. If someone has a suggestion for a smart way to downsize a Hollandaise recipe, let me know. And you can totally add it to your eggs Florentine pizza…the point is, this pizza is delicious either way, and I’m sure that Mom would love it!

Shared on Meal Plan Monday on Southern Plate and The Weekend Potluck on The Country Cook!

Mary

Yield: 4 servings

Eggs Florentine Pizza

15 minPrep Time:

25 minCook Time:

40 minTotal Time:

Save Recipe

Print Recipe

My Recipes My Lists My Calendar

Ingredients

1 pound pizza dough
1/4 cup olive oil
1 medium onion, diced
2 5-ounce bags baby spinach
1/4 cup all-purpose flour
1 cup half and half or heavy cream
salt and pepper, to taste
1/4 teaspoon nutmeg
8 ounces mozzarella, shredded
4 large eggs

Instructions

Preheat oven to 450 degrees. Heat the olive oil in a large pan over medium heat.
Sauté the onion until translucent. Add the spinach and sauté until wilted.
Sprinkle the flour over the spinach and stir to combine. Slowly stir in the half and half or cream and cook until thickened. Remove from heat and add the nutmeg and salt and pepper to taste.
Stretch the flour into a large rectangle on a sheet pan. Spread the spinach onto the pizza dough. Sprinkle half of the mozzarella over the spinach.
Make 4 holes in the spinach mixture. Crack each egg into a custard cup and place into one of the holes. Salt the eggs and sprinkle the remaining mozzarella evenly over the pizza.
Bake the pizza for 10 minutes. Allow to stand for two more minutes until the eggs are set (be careful and keep an eye on the eggs...I let mine stand for 3 minutes and as you can see they got a little too hard). Serve immediately.

Notes

To make fresh mozzarella easier for shredding, freeze it for 10-15 minutes before grating on the large holes of a box grater.

https://chattavore.com/eggs-florentine-pizza/

Eggs Florentine pizza is surprisingly easy and a delicious, out-of-the-box breakfast or brunch. It's perfect to serve to Mom on Mother's Day! | Recipe from Chattavore.com

This homemade muffin mix is so easy to mix up and keep on hand to whip up a batch of muffins on a weekend morning or at night for weekday breakfasts!

Raise your hand if you grew up eating muffin mix out of a packet (??). Yep, I definitely did. In fact, I’ll admit that Philip and I routinely made muffins from a packet on Sunday mornings before going to church for years. There is just something so easy about dumping a mix into a bowl, adding some milk, and mixing. Strawberry, blueberry, and mixed berry were my favorite (no banana nut or apple spice for me, thanks).

Did you know that most of those mixes don’t actually contain any of the actual fruit featured, though? While I won’t deny that I could probably still to this day spoon an entire batch of it straight from the mixing bowl into my mouth, I would rather have real fruit than dehydrated apple bits flavored like strawberry or blueberry. Problem is, making muffins from scratch can sometimes be a problematic proposition. They take a long time and can be a little messy. When you’re in the mood for quick and easy, from-scratch muffins don’t really fit the bill. Dried fruit (like raisins, cranberries, apricots, etc.) tend to be super high in sugar and, while delicious (okay, not raisins, I hate raisins), they definitely don’t have the same texture as fresh fruit.

Have you ever had freeze-dried fruit (I buy it at Target)? Like, astronaut food dried fruit (who has had astronaut ice cream? If you haven’t you need to get ahold of some just to say you have)??? I’m not going to lie, it’s a little weird. I mean, if you’re eating it straight out of the bag…it’s weird. Stick in your teeth weird. Cardboard texture weird. But…

When you put freeze-dried fruit into a homemade muffin mix, it ceases to be weird. Once you add the wet ingredients, they rehydrate the freeze-dried fruit and it becomes…fruit. Just fruit. So, in a dry mix: shelf stable. With wet ingredients: basically indistinguishable from fresh fruit. This recipe, adapted from the book Ratio by Michael Ruhlman (affiliate link), is just layering some ingredients in a jar that you can stick in your cabinet, then mixing them up in a bowl with some liquid, eggs, and butter, scooping them into a muffin tin, and baking. Do they take a little longer than packet muffins? Sure. Is it worth it? Without a doubt.

Recommended for this recipe:

This post contains affiliate links. This means that if you click through and make a purchase, I will receive a small commission. This does not affect the cost to you. For more information, please see my disclosures. Thank you for supporting my blog!

Shared on Meal Plan Monday on Southern Bite and The Weekend Potluck on Served Up With Love!

Mary

Yield: 5 muffins

Homemade Muffin Mix

This recipe was adapted from the book Ratio by Michael Ruhlman

10 minPrep Time:

1 minCook Time:

11 minTotal Time:

Save Recipe

Print Recipe

My Recipes My Lists My Calendar

Ingredients

For the Muffin Mix

4 ounces (scant 1 cup) all-purpose flour
2 ounces (heaping 1/4 cup) granulated sugar
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup freeze-dried fruit (chopped if larger pieces)

To Make Muffins

1 jar muffin mix
4 ounces (1/2 cup) milk or buttermilk
2 ounces (1/2 stick or 4 tablespoons) unsalted butter, melted
1 large egg

Instructions

To assemble the muffin mix, simply layer the ingredients in a pint-sized Mason jar. Add a label and a lid and store in a cool, dry place.
To make the muffins: preheat the oven to 350 degrees. Spray 5 cups of a 6-cup muffin pan with nonstick spray or line with paper liners.
Dump the jar of muffin mix into a large mixing bowl. Add the milk/buttermilk, melted butter, and egg. Mix until just combined.
Scoop the muffin mix into the prepared pan (a 1/4 cup cookie scoop is great for this). Bake for 25-30 minutes. Serve hot or allow to cool on a wire rack. Store in an airtight container.

https://chattavore.com/homemade-muffin-mix/