Here's a vegetarian variation of the dish, incorporating egg, for a delightful twist on "Eggs Benedict" or "Eggs Royale" style toast, using the zucchini rolls as a base!

🥚🌿 Zucchini Roll "Eggs Florentine" Stack: A Vegetarian Twist! 🍅✨

This dish reimagines the classic eggs Florentine, pairing perfectly cooked poached eggs with savory zucchini rolls for a vibrant and satisfying brunch or light meal.

⏱️ Times:

 * Prep time: 15-20 minutes (includes zucchini prep)

 * Cook time: 20-25 minutes (for zucchini rolls) + 3-5 minutes (for eggs)

 * Total time: ~35-45 minutes

 * Servings: 2-4

🧾 Ingredients:

 * 4 baked Zucchini Rolls (from your previous recipe, omitting the cherry tomatoes on top for this variation, but keeping the ricotta, Parmesan, spinach, garlic, salt, pepper, and olive oil for the rolls themselves)

   * (If making fresh zucchini rolls for this, follow the roll instructions below, but skip the tomato topping for the rolls themselves)

 * 2-4 large eggs (1-2 per serving)

 * 1 tbsp white vinegar (for poaching eggs)

 * Salt and freshly ground black pepper to taste

 * Optional: Fresh chives or parsley, finely chopped, for garnish

 * For a Quick "Hollandaise-Style" Sauce (lighter, optional):

   * 2 tbsp Greek yogurt (plain, full-fat or low-fat)

   * 1 tsp Dijon mustard

   * 1 tsp lemon juice

   * Pinch of turmeric (for color, optional)

   * Salt to taste

👩‍🍳 Instructions:

 * Prepare Zucchini Rolls: Prepare your zucchini rolls according to your existing recipe instructions (2 medium zucchini, ricotta, Parmesan, spinach, garlic, salt, pepper, olive oil), but do not add cherry tomatoes on top of the rolls during baking for this "Eggs Florentine" version. Bake them at 400°F (200°C) for 20-25 minutes until tender and the cheese is bubbly. Keep warm.

   * (If using pre-made rolls that had tomatoes, gently remove them for this dish if desired, or simply embrace the extra flavor!)

 * Prepare Poaching Water: Fill a medium saucepan about halfway with water. Add 1 tbsp of white vinegar (this helps the egg whites set). Bring the water to a gentle simmer (small bubbles, not a rolling boil).

 * Poach Eggs: Gently crack one egg into a small bowl or ramekin. Create a gentle swirl in the simmering water with a spoon, then carefully slide the egg into the center of the swirl. Repeat with remaining eggs, being careful not to overcrowd the pan (you may need to do this in batches). Cook for 3-4 minutes for a runny yolk, or longer for a firmer yolk.

 * Make Quick "Hollandaise-Style" Sauce (Optional): While eggs are poaching, whisk together Greek yogurt, Dijon mustard, lemon juice, and a pinch of turmeric (if using) in a small bowl. Season with salt to taste.

 * Assemble & Serve:

   * Carefully remove poached eggs from the water with a slotted spoon and drain any excess water.

   * Place 1-2 warm zucchini rolls on a serving plate.

   * Gently place one poached egg on top of each zucchini roll.

   * Lightly season the eggs with salt and freshly ground black pepper.

   * If using, spoon the quick "Hollandaise-style" sauce over the eggs.

   * Garnish with finely chopped chives or parsley. Serve immediately.

🔍 Approximate Nutrition Facts (Per Serving – 2 rolls + 1 egg + light sauce, approximate):

(Estimates, actual values vary based on ingredients, egg size, and sauce amount)

 * Calories: ~300-350 kcal

 * Protein: ~18-22g

 * Total Fat: ~20-25g

 * Carbohydrates: ~15-18g

 * Dietary Fiber: ~5-6g

This version offers a beautiful presentation and a delicious combination of textures and flavors, perfect for a special breakfast or brunch!


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