Eggs Benedict: quite good. Eggs Benedict Florentine: unbelievably good. Then there’s this twist, substituting corn tortillas for english muffins. My guys scarfed this down. I didn’t scarf, but only because I exercised restraint. If Hollandaise sauce isn’t your thing, consider salsa. As for the hassle of poached eggs, I made my eggs in a muffin tin. Sometimes cheaters do prosper 🙂

1 pkg Knorr Hollandaise sauce mix (or make your own sauce if you have the time–I didn’t)

olive oil spray

8 eggs

2 tsp olive oil

8 corn tortillas

1 cup grated Monterey Jack cheese

1 large tomato, sliced into 8 rounds

2 cups fresh baby spinach


1) Preheat oven to 350 degrees

2) Meanwhile, prepare Knorr Hollandaise sauce as directed and keep warm

3) Lightly spray 8 cups in muffin tin with olive oil spray; crack eggs into cups and bake 10-12 minutes (or longer if you don’t like yolks on the runny side)

4) While eggs are baking, in large skillet heat olive oil over medium-high; cook corn tortillas, 1 minute each side until tortillas soften and begin to brown; transfer 2 tortillas to each of 4 plates, overlapping slightly as pictured; reduce skillet heat to low

5) Scatter Monterey Jack cheese over tortillas, dividing equally between servings; top each serving with 2 slices of tomato placed side by side; set aside

6) Add spinach to skillet and cook 1-2 minutes until spinach starts to wilt; remove from heat and divide between tomato slices

7) Finish assembling each serving: top tomato and spinach with cooked eggs and Hollandaise sauce; lightly sprinkle with paprika; serve immediately and let ’em scarf away!

Servings: 4


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


I treated my kitchen to a set of cast-iron mini casserole dishes and just had to give them a try this past weekend. Handsome, hmm? And what’s baked inside is the taste equivalent of handsome–eggs, spinach, bacon, cheese, and tomato. I see a beautiful future for these mini-casserole dishes and me and mine 🙂

Olive oil

12 tbsp cream

1/3 cup baby spinach, torn

2 strips cooked bacon, chopped

1/2 cup grated monterey jack cheese, divided

1 Roma tomato, diced

sea salt

ground black pepper

8 eggs

2 strips bacon, halved vertically and horizontally into 8 short and skinny strips

1 tbsp chopped parsley

1) Preheat oven to 350 degrees; oil bottom and sides of 4 mini-casserole dishes

2) Assemble mini-casseroles as follows, dividing ingredients equally between servings: cream, spinach, chopped bacon, 1/4 cup cheese (reserving 1/4 cup for topping), tomato, light sprinkle of salt and pepper, eggs; place in oven and bake 15-20 minutes depending on how you prefer your yolks

3) Sprinkle reserved cheese over eggs and cross each dish with bacon strips; cook additional 2-3 minutes until cheese melts; scatter parsley over tops and serve

Servings: 4