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Eggs: Cheesy Florentine Eggs




Source of Recipe


Sue Erickson


List of Ingredients




6 Tbsp. butter, divided
2 medium leeks (white part only), sliced lengthwise, then sliced crosswise
1 (3.5 oz.) package shiitake mushrooms, stems removed, sliced
1 medium red bell pepper, diced
1(10 oz.) package frozen chopped spinach, thawed, squeezed dry
1 Tbsp. + 1 tsp Stonewall Kitchen Seafood & Veggie Spice Rub
8 ounces white cheddar cheese, grated
1 C. grated Parmesan cheese, divided
12 large eggs
2 C. heavy whipping cream or half and half
1 tsp. salt
1/2 tsp. freshly ground pepper
1 C. panko (Japanese bread crumbs)


Recipe



Melt 2 tablespoons butter in large skillet over medium-high heat. Add leeks, shiitake mushrooms, and red pepper, sauté 3 to 4 minutes. Stir in spinach and spice rub. Cook 2 to 3 minutes or until all liquid is evaporated; cool to room temperature. Stir in cheddar cheese and 1/2 cup of Parmesan cheese.

In large mixing bowl whisk eggs, cream or half-and-half, salt and pepper.

Spread spinach mixture in bottom of greased 3-quart baking dish. Pour egg mixture over spinach. Can be made a day ahead; refrigerate, covered.)

Before baking, melt remaining 4 tablespoons butter. Combine with panko, remaining 1/2 cup of Parmesan cheese and remaining 1-teaspoon spice rub. Sprinkle over egg mixture.

Bake uncovered in preheated 350 F oven 35 to 40 minutes or until knife inserted in center comes out clean.

YIELD: 12 Servings