Not to brag, but this Eggs Florentine Casserole was amazingly good! And not at all hard to make. If you like Eggs Florentine Benedict, this should do it for you. It certainly did it for our family. Thumbs up, up, up, up!

Eggs Florentine1Eggs Florentine2

4 tbsp butter

1/3 cup all-purpose flour

2 cups milk

1 tsp Dijon mustard

1/2 tsp sea salt

1/4 tsp ground black pepper

3/4 cup grated swiss cheese, divided

6 eggs

4 slices bacon (I used turkey bacon), chopped

1-1/2 cups onion, diced

3 cups fresh spinach, chopped

1 large tomato, sliced thin

1) Place oven rack about one-third from bottom and preheat oven to broil

2) To medium-sized saucepan, add butter and melt over medium heat; sprinkle flour over butter and whisk 1 minute; gradually add milk, whisking between each addition until consistency is smooth; whisk in mustard, salt, pepper, and half the cheese (reserving half for topping); remove from heat and set aside

3) Add water to medium-sized saucepan and bring to a boil; reduce heat to medium and gently add eggs; cook to desired doneness (I cooked 7 minutes for a slightly runny yolk); remove from heat, drain water, and set aside

4) To large skillet over medium-high heat, add chopped bacon and cook 5 minutes, stirring often; add onions and cook additional 5 minutes until softened; stir in spinach and immediately remove from heat

5) Place tomato slices in bottom of large casserole dish and spoon bacon-spinach mixture over top

6) Peel eggs, cut in half, and place cut-side down on bacon-spinach mixture; pour sauce over eggs and sprinkle reserved cheese on top; bake in oven 5-7 minutes until bubbly and golden brown (keep a close eye on it); remove from heat, let sit 5 minutes, and serve

Servings: 4-6


It was not omelette night. It was Simple Stacked Sushi night, but I like my sushi and wasn’t hungry enough to savor it (I hope the scales reflect my rare state of denial). Too, since Junior wasn’t home, I was only cooking for two guys. Thus, omelette time, and to make it special, I took a cue from sushi by adding to my gussied-up ham omelette the ingredients of cream cheese and avocado enjoyed in California Rolls. So there you have it: California Cream Cheese Omelette. I did snag a forkful from Senior and Junior Too and can attest to it being a successful experiment.

California Cream Cheese Omelette

7 eggs

1/2 cup milk

sea salt

ground black pepper

1 tbsp butter

3/4 cup cheddar cheese, divided

1 cup ham, sliced thin and chopped

1/2 avocado, sliced thin

3/4 cup tomatoes, diced

1 cup fresh spinach, coarsely chopped

4 oz reduced-fat cream cheese, softened and thinned with 3 tbsp milk (reserve 2 tbsp thinned cream cheese to drizzle over top of folded omelette)

1 tsp minced chives

1) In medium bowl, beat eggs, milk, salt, and pepper

2) In large skillet over low heat, melt butter; pour eggs into skillet and cook 5 minutes without stirring; as omelette begins to set, gently pull edges from sides of skillet with spatula, tilt skillet, and allow uncooked egg to flow underneath

3) Sprinkle 1/2 cup cheddar cheese (reserving 1/4 cup) over entire omelette; on left side, scatter ham and distribute avocado slices; on right side, scatter tomatoes and spinach

4) Drizzle thinned cream cheese (reserving 2 tbsp for topping) over left side

5) Fold right side of omelette (tomato and spinach side) over left; scatter reserved 1/4 cup cheddar cheese over top, drizzle with reserved thinned cream cheese, and sprinkle with minced chives; cook another 2-3 minutes until egg is cooked through

6) Cut in half, plate, and stand back as the guys go for the biggest slice

Serves: 2 bottomless guys (and mom with an unusually small appetite and a sneaky fork)

NOTE: This is a “repeat” recipe featured on my original “Kitchen Novelist” blog 04/21/12