member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to Stella      

Recipe Categories:

    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

 

 

 


previous page | recipe circus home page | member pages
mimi's cyber kitchen |
 



      Â