Brunch Eggs Florentine Recipe
Brunch Eggs Florentine is popular with my family, its sure to be so with your family too. An incredible Brunch Eggs Florentine gets its taste from Eggplant Eggs. Make this Brunch Eggs Florentine for your family today to let them know that how much you love them.
Ingredients
Butter or margarine
1 small onion, minced
1/4 cup all-purpose flour
Salt
2 cups milk
18 eggs
4 10-ounce packages frozen chopped spinach, thawed and drained
3 medium-sized tomatoes, sliced
1/8 teaspoon pepper
Directions
1. In 3-quart saucepan over medium heat, melt 4 tablespoons butter or margarine (1/2 stick); add onion and cook until tender, about 5 minutes, stirring occasionally. Stir in flour and 2 teaspoons salt; gradually stir in milk and cook until sauce thickens and boils, stirring constantly. Remove saucepan from heat.
2. Separate 4 eggs, placing whites in large bowl and yolks in small bowl; set whites aside. With fork, beat yolks slightly. Into yolks, stir small amount of hot sauce; slowly pour yolk mixture back into sauce, stirring rapidly to prevent lumping. Cook over low heat until mixture is very thick, stirring constantly (do not boil or mixture will curdle). Remove from heat; stir in spinach. Cover and refrigerate to cool slightly, about 15 minutes.
3. Preheat oven to 350°F. Grease 13" by 9" baking dish. With mixer at high speed, beat reserved egg whites until stiff peaks form. With rubber spatula or wire whisk, gently fold spinach mixture into beaten whites until blended. Pour mixture into prepared baking dish. Bake 30 minutes; remove baking dish from oven and arrange tomato slices, overlapping slightly, over spinach mixture. Return dish to oven and continue baking until knife inserted in center of spinach mixture comes out clean and tomatoes are heated through, about 10 minutes.
4. Meanwhile, prepare scrambled eggs: In large bowl, with wire whisk or fork, beat remaining 14 eggs, pepper, and 1 teaspoon salt until just blended. In 12-inch skillet over medium-high heat, melt 6 tablespoons butter or margarine (3/4 stick). Add egg mixture and, as egg mixture begins to set, with rubber spatula, stir slightly so uncooked egg flows to bottom. Continue cooking until egg mixture is set but still moist, stirring occasionally.
2. Separate 4 eggs, placing whites in large bowl and yolks in small bowl; set whites aside. With fork, beat yolks slightly. Into yolks, stir small amount of hot sauce; slowly pour yolk mixture back into sauce, stirring rapidly to prevent lumping. Cook over low heat until mixture is very thick, stirring constantly (do not boil or mixture will curdle). Remove from heat; stir in spinach. Cover and refrigerate to cool slightly, about 15 minutes.
3. Preheat oven to 350°F. Grease 13" by 9" baking dish. With mixer at high speed, beat reserved egg whites until stiff peaks form. With rubber spatula or wire whisk, gently fold spinach mixture into beaten whites until blended. Pour mixture into prepared baking dish. Bake 30 minutes; remove baking dish from oven and arrange tomato slices, overlapping slightly, over spinach mixture. Return dish to oven and continue baking until knife inserted in center of spinach mixture comes out clean and tomatoes are heated through, about 10 minutes.
4. Meanwhile, prepare scrambled eggs: In large bowl, with wire whisk or fork, beat remaining 14 eggs, pepper, and 1 teaspoon salt until just blended. In 12-inch skillet over medium-high heat, melt 6 tablespoons butter or margarine (3/4 stick). Add egg mixture and, as egg mixture begins to set, with rubber spatula, stir slightly so uncooked egg flows to bottom. Continue cooking until egg mixture is set but still moist, stirring occasionally.
