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Ingredients:
Eggs Florentine
8 servings
* 1, 10 oz. Package frozen, chopped spinach
* 1 cup (4 oz) cheddar cheese, shredded
* 1 cup (4 oz) swiss cheese, shredded
* 1 lb. Soy sausage
* 2 cups button mushrooms, sliced
* 1 light cup of green onions, chopped
* 2 Tbsp. butter, melted
* 12 eggs, lightly beaten
* 2 cups heavy cream
* paprika
Tomato-Basil Vinaigrette
* 2 cups quartered grape tomatoes
* ½ cup chiffonade basil
* 2 small shallots, chopped
* ½ cup balsamic vinegar
* 1/3 cup olive oil
Emulsify oil and vinegar. Add remaining ingredients and mix.
Instructions:
Eggs Florentine
8 servings
Cook spinach according to package; drain well. Lay in clean towel and squeeze dry. Spray Pam in a 13x9x2 baking dish and sprinkle the cheddar evenly over the bottom. Spread the spinach over the cheese. Brown the soy sausage in ¼ cup oil. Drain on a paper towel and then spread on top of spinach. Sauté mushrooms and onions in butter until tender; spread over sausage.
Combine eggs and cream. Beat with a wire whisk until completely blended. Pour over vegetables. Top with swiss cheese and sprinkle with paprika. Cover and refrigerate overnight. Take out and let stand or microwave one minute to take chill off. Bake at 350 degrees for 40-45 minutes. Set time at 30 minutes. Turn so Florentine cooks evenly. Keep careful eye to make sure Florentine does not get too brown on top and bottom. If perfect consistency, except loose center – if possible, reduce heat of oven and place in microwave 1-2 minutes. Allow at least 5 minutes standing time on a hot plate. Preferably no more than 10 minutes before serving. Leave uncovered allowing steam to release. Cut into 8 pieces. Top with tomato-basil vinaigrette.
Tomato-Basil Vinaigrette
* 2 cups quartered grape tomatoes
* ½ cup chiffonade basil
* 2 small shallots, chopped
* ½ cup balsamic vinegar
* 1/3 cup olive oil
Emulsify oil and vinegar. Add remaining ingredients and mix.
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