Monday, November 8, 2010

Twin Doors Bed and Breakfast's Baked Eggs Florentine

Serves 6 

  • 1 package (10 oz. or a little less) frozen chopped spinach, thawed and squeezed very dry- I usually 
  • microwave for 4-5 minutes 
  • 1 cup cottage cheese  
  • 1/2 cup light sour cream 
  • 8 large eggs, I use x-large 
  • 1/4 teaspoon dried thyme 
  • 1/4 teaspoon of freeze dried chives 
  • Pepper 
  • 1 cup grated cheddar cheese-I use Cabot's seriously sharp 
  • 1/4 cup grated Parmesan cheese 
  • Preheat oven to 350.   
  • In large bowl combine seasoning and cheese products and mix well.   
  • Add spinach and mix well.   
  • Beat eggs in a separate bowl and add to mixture.  
  • Pour in non-stick sprayed 8"X11" baking dish.   
  • Bake, uncovered for 40 minutes or until eggs are set.   
  • It will brown around the edges and on bottom and a bit on the top.   
  • Let stand for 10 minutes.   
  • Cut into squares.   
It is easy to cut the recipe in half or double, etc. as amounts do not have to be "exact".  This recipe makes a nice neutral dish which goes with all breakfast meats and fruit dishes. 

Twin Doors Bed & Breakfast
603-763-2236 | 49 High Street, Sunapee, NH
Romantic accommodations with four modern
queen/king guestrooms plus ideal location - walk to
Sunapee Harbor waterfront activities
& 3 miles to award winning Mt Sunapee skiing & riding