Eggs Florentine

Baked eggs on a bed of spinach

8 individual casserole dishes
2 10-oz size frozen chopped Spinach
2 10 oz size frozen creamed Spinach
1/2 cup onion & garlic cream cheese
3/4 cup grated longhorn cheese
3 tbs. chopped onion
8 large eggs
8 tbs. heavy cream or 1/2 & 1/2
Cooking spray

Cook or microwave chopped spinach according to package directions.
Press most of the liquid out.
Cook or microwave creamed spinach according to package directions.
Mix spinach’s together, add the onion and the cream cheese, mix thoroughly.
Divide mixture and spread in casserole dishes. Any left over may be frozen.
Make a depression in center of each dish. Carefully slip an egg into each depression. Cover yolk with 1 tbs. of cream. Bake 20 minutes or until yolk is set to your liking. Sprinkle grated longhorn over eggs. Bake an additional
2 minutes to melt cheese. Serve with hot biscuits, butter and honey.

Recipe Summary:
Yield: 8 servings
Prep Time: 35 minutes
Cook Time: 25 minutes

Other recipes by Casa del Rio:
Finnish Baked Pancake
Apricot Compote
Apricot Sausage Compote
Sweet Pepper Salad
Greek Mountain Salad
Cucumber Yogurt Salad
Yogurt Dip
Spanakopita Casserole
Zucchini Pancakes
Ken Bowling's Brisket
Chocolate Pound Cake
Hot & Flavorful Bean Curd
New Mexico Red Chile
New Mexico Green Chile Sauce
Pinto Beans & Refried Beans
Chicos (dried Corn)
Natillas (a Very Light Custard)
Whipped Cream For Decorating.
Pumpkin Cake
Chocolate Glaze

Recipe Provided By:
Casa del Rio
Abiquiu, NM

Abiquiu Bed and Breakfast Inns